Spanish corn

Yield: 1 Servings

Measure Ingredient
1 can (14.5 oz.) stewed tomatoes
1 can (16 oz.) whole kernel corn; drained
½ cup Green pepper; finely chopped
½ cup Onion; finely chopped
¼ cup Bread crumbs
2 tablespoons Butter; melted

Place tomatoes, corn, pepper and onion in greased casserole. Toss crumbs on top and drizzle butter over top. Bake at 350 for 30 minutes.

Recipe by: Quick 'n Easy--August 1997 Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997

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