1 cn (16 oz) tomatoes 2 tb Chili colorado (or you can
1 tb Sugar Use any hot sauce - use
Pinch rosemary Less if you like)
Pinch black pepper 1 tb Margarine
16 oz Frozen corn kernels 1/2 ts Salt
1 Green bell pepper, chopped 2 c Dry bread crumbs
2 Onions, chopped 1 c Grated cheese
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.
Serves 6.
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