Scalloped tomatoes & corn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Preheat oven to 375 F. | ||
| 1 | 15 5 oz. can stewed | |
| Tomatoes, undrained | ||
| 2 | cups | Cooked corn, drained |
| 2 | slices | Whole wheat bread, cubed |
| ¼ | cup | Nutritional yeast |
| (optional) | ||
| Herbs (basil, parsley, | ||
| And/or oregano) | ||
Directions
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
Related recipes
- Baked tomatoes & corn
- Baked tomatoes and corn
- Escalloped corn
- Escalloped tomatoes
- Fresh tomato scallop
- Herbed scalloped tomatoes
- Pan-seared scallops, corn, and tomatoes
- Scalloped celery and tomatoes
- Scalloped corn
- Scalloped corn #1
- Scalloped corn #2
- Scalloped corn 2
- Scalloped corn and tomatoes
- Scalloped corn deluxe
- Scalloped corn for two
- Scalloped corn recipe
- Scalloped potatoes and tomatoes
- Scalloped tomatoes
- Scalloped tomatoes and corn
- Scalloped whole kernel corn