Corn-stuffed tomatoes

Ingredients

Quantity		Ingredient
6	larges	Tomatoes
½	teaspoon	Salt, optional
½	cup	Plain or Italian seasoned bread crumbs
2	cups	Frozen corn, thawed
2	tablespoons	EACH green onion, celery, onion, chopped
2	tablespoons	Half and half
1	tablespoon	Butter or margarine, melted
2	tablespoons	Mozzarella cheese, shredded
¼	cup	Water

Directions

Cut a thin slice off the top of each tomato; scoop out and discard pulp.

Sprinkle salt inside tomatoes, if desired. Invert on paper towel to drain.

Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13x9x2-inch baking dish.

Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997

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