Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 oz) tomatoes |
| 1 tablespoon | Sugar |
| \N \N | Pinch rosemary |
| \N \N | Pinch black pepper |
| 16 ounces | Frozen corn kernels |
| 1 \N | Green bell pepper, chopped |
| 2 \N | Onions, chopped |
| 2 tablespoons | Chili colorado (or you can |
| \N \N | Use any hot sauce - use |
| \N \N | Less if you like) |
| 1 tablespoon | Margarine |
| ½ teaspoon | Salt |
| 2 cups | Dry bread crumbs |
| 1 cup | Grated cheese |
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.
Serves 6.