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Baked Tomatoes & Corn

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Submitted by RockyStud

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

16 462.4
OUNCES ML/G TOMATOES, CANNED
1 15
TABLESPOON ML SUGAR
1 1
PINCH PINCH ROSEMARY LEAVES *
1 1
PINCH PINCH BLACK PEPPER *
16 462.4
OUNCES ML/G CORN
frozen
1 1
EACH EACH GREEN BELL PEPPERS
chopped
2 2
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML CHILI SAUCE
or any hot sauce, to taste
1 15
TABLESPOON ML MARGARINE
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML BREAD CRUMBS
dry
1 237
CUP ML 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℉ (200℃) oven for about 20 minutes, or until the top is brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 323 30% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 802mg 33%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 20%
Sugars g
Protein 25g
Vitamin A 12% Vitamin C 51%
Calcium 24% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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