Corn And Tomato Casserole

Name: Corn And Tomato Casserole
Ingredients: 6 ears fresh corn; 1 medium onion, chopped; 1 medium size green pepper; 2 Tbsp. butter or margarine, melted; 5 medium tomatoes, sliced 1/2-inch thick; 1 tsp. salt; 1/2 tsp. pepper; 1 c. soft bread crumbs; 2 Tbsp. butter or margarine, melted

9 ingredients

6 steps

Ingredients

6 ears fresh corn
1 medium onion, chopped
1 medium size green pepper
2 Tbsp. butter or margarine, melted
5 medium tomatoes, sliced 1/2-inch thick
1 tsp. salt
1/2 tsp. pepper
1 c. soft bread crumbs
2 Tbsp. butter or margarine, melted

Directions

1

Cut corn from cob; combine corn, onion and green pepper. Saute in 2 tablespoons butter 5 minutes.
2

Spoon half of corn mixture into 2-quart casserole; top with half of tomato slices. Sprinkle with half of salt and pepper.
3

Repeat layers.
4

Combine bread crumbs and 2 tablespoons butter; sprinkle evenly over casserole.
5

Bake at 375° for 30 minutes.
6

Yields 8 servings.