Scalloped corn and tomatoes

4 Servings

Ingredients

QuantityIngredient
2tablespoonsOnion; minced
2tablespoonsGreen bell pepper; minced
3tablespoonsButter
cupRipe tomatoes; chopped (up to)
cupCooked corn
2tablespoonsSlivered ripe olives
1teaspoonGranulated sugar
¼teaspoonSalt
¼teaspoonDried oregano or sage; crumbled
teaspoonFresh ground black pepper
½cupStale bread; cubed
¼cupParmesan crumb topping

Directions

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 NEWSPAPER ARTICLE

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, .