Scalloped corn and tomatoes

Yield: 4 Servings

Measure Ingredient
2 tablespoons Onion; minced
2 tablespoons Green bell pepper; minced
3 tablespoons Butter
1¼ cup Ripe tomatoes; chopped (up to)
⅔ cup Cooked corn
2 tablespoons Slivered ripe olives
1 teaspoon Granulated sugar
¼ teaspoon Salt
¼ teaspoon Dried oregano or sage; crumbled
⅛ teaspoon Fresh ground black pepper
½ cup Stale bread; cubed
¼ cup Parmesan crumb topping

Preaheat oven to 350 degrees. Saute onion and bell pepper in 2 tablespoons butter until softened. Combine with tomatoes, corn, olives, sugar, seasonings and bread. Adjust seasonings and transfer to shallow baking dish.

Sprinkle evenly with topping. Dot with remaining 1 tablespoon butter and bake in preheated oven 15-20 minutes, or until heated through and lightly browned. Serves 3-4.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

Similar recipes