Baked Corn And Tomatoes
Recipe: #33940
December 18, 2019
Categories: Casseroles, Side Dishes, Corn, Fresh Tomatoes, Frozen Vegetables, more
"From 1927 cookbook this makes a satisfactory dish to use up leftover corn and tomatoes is what was stated"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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