Baked Corn And Tomatoes

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #33940

December 18, 2019



"From 1927 cookbook this makes a satisfactory dish to use up leftover corn and tomatoes is what was stated"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (124.5 g)
  • Calories 174.5
  • Total Fat - 8.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 15.3 mg
  • Sodium - 573.1 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.9 g
  • Protein - 4 g
  • Calcium - 27.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.1 mg

Step 1

In greased casserole

Step 2

Mix corn tomatoes seasoning

Step 3

Pour into casserole

Step 4

Top with crumbs dot with butter

Step 5

Bake 350 for 30 minutes until hot and crumbs browned

Tips & Variations


No special items needed.

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