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Baked Tomatoes and Corn

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60 minutes Prep: 20 minutes Cook: 40 minutes

247 calories per serving view nutrition facts

6 servings suggest servings

Ingredients

16	ounces	tomatoes, canned
1	tablespoon	sugar
1	pinch	rosemary leaves
1	pinch	black pepper
16	ounces	corn kernels	frozen
1	each	green bell pepper	chopped
2	each	onions	chopped
2	tablespoons	chili sauce	or any hot sauce, to taste
1	tablespoon	margarine
1/2	teaspoon	salt
2	cups	bread crumbs	dry
1	cup	cheese	grated

Directions

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.

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Nutrition Facts

Serving Size 234g

Amount per Serving

Calories 247 17% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 685mg	29%
Total Carbohydrate 46.0g	15%
Dietary Fiber 5.0g	20%
Sugars 10.0g
Protein 8.0g	16%