Crustless Corn and Tomato Pie

Name: Crustless Corn and Tomato Pie
Ingredients: 1 12 cups whole kernel corn; 1 (28 ounce) can no-salt-added whole tomatoes, undrained; 6 slices bread, torn into small pieces; 1 clove garlic, pressed or minced; 14 cup chopped green onion (, scallions); 14 cup chopped fresh parsley; 1 teaspoon sugar; 12 teaspoon salt; 2 tablespoons corn oil margarine; 1 large egg; 3 large egg whites; 4 ounces reduced-fat sharp cheddar cheese, grated (1 cup); 12 cup fresh breadcrumb (1 slice)

13 ingredients

6 steps

Ingredients

1 12 cups whole kernel corn
1 (28 ounce) can no-salt-added whole tomatoes, undrained
6 slices bread, torn into small pieces
1 clove garlic, pressed or minced
14 cup chopped green onion (, scallions)
14 cup chopped fresh parsley
1 teaspoon sugar
12 teaspoon salt
2 tablespoons corn oil margarine
1 large egg
3 large egg whites
4 ounces reduced-fat sharp cheddar cheese, grated (1 cup)
12 cup fresh breadcrumb (1 slice)

Directions

1

Preheat the oven to 375 Degrees F.
2

Spray a 10-inch pie plate with non stick vegetable spray and set aside.
3

Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well.
4

Spoon the mixture into the prepared pie plate.
5

Top with the cheese and bread crumbs.
6

Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes.