Corn Tomato Casserole
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Corn Tomato Casserole Recipe
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- 1 can (16 oz.) whole kernel corn, drained
- 1 can (16 oz.) stewed tomatoes
- ¼ t. basil or oregano leaves
- dash pepper
- 2 T. dry bread crumbs
- 1 T. butter
- Heat oven - 425°. Mix corn, tomatoes, basil leaves & pepper in ungreased 1½ quart casserole
- Sprinkle w/ bread crumbs & dot w/ butter.
- Bake, uncovered until hot & bubbly, about 25 min.
- Leave in individual dishes.
- 6 servings.