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Tomato And Corn Casserole Recipe
|Corn cut off the cob||2 Cup (32 tbs) (About 4 Ears)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Butter||1 Tablespoon, melted|
|Milk||1 Cup (16 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Bacon drippings/Butter||2 Tablespoon|
Calories 317 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 84.7 mg
Sodium 567.3 mg23.6%
Total Carbohydrates 44 g14.7%
Dietary Fiber 10.2 g40.7%
Sugars 4.4 g
Protein 10 g20.5%
Vitamin A 10.5% Vitamin C 9.5%
Calcium 6.1% Iron 2.9%
*Based on a 2000 Calorie diet
Stir and cook for 4 minutes or until thickened.
Remove from heat and stir a little of the mixture into beaten eggs, then add eggs to remaining hot corn.
Turn into buttered 8" x 8" x 1 1/2" casserole.
Wash tomatoes, cut into 1/2" slices and arrange over top.
Brush with melted butter and sprinkle with salt and pepper to taste.
Bake in preheated 350° oven for 35 minutes or until pudding is firm.