Scalloped tomatoes and corn

Yield: 1 servings

Measure Ingredient
\N \N Preheat oven to 375 F.
1 \N 15 5 oz. can stewed
\N \N Tomatoes, undrained
¼ cup Nutritional yeast
\N \N Herbs (basil, parsley,
2 cups Cooked corn, drained
2 slices Whole wheat bread, cubed
\N \N (optional)
\N \N And/or oregano)

COMBINE IN 1½ QT. CASSERO

TOP WITH

SPRINKLE WITH

Preheat oven to 375 F. Bake for 20 minutes or until well heated.

Source: original. from the Kitchen of Carolee.

Posted to Genie Food & Wine RT, Sun Feb 26, 1995, C.LAVENGOOD Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

1⅘á

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