Tomato, Pepper, and Corn Casserole|
Inspired more by desperation and a lack of ingredients in the fridge and freezer than a deliberate attempt at a new recipe, this surprisingly good and easy side dish has become a favorite when I need a simple and tasty companion to almost any entree. It is always popular at potlucks and can be made in advance and kept warm for as long as you need. Fresh or canned corn can be used in place of the frozen, and fresh peppers and onions can be used in place of the chopped frozen onion and pepper mixture. Onion and pepper mixtures are common now in the frozen section and produce section in grocery stores, it is also super-easy to make yourself. I use a ratio of one part red peppers, one part green peppers, and one part onion and chop them all until the are about the same size and then freeze the mixture in 1/2 cup portions in small freezer bags. To save on bags, I have also frozen the mixture on a baking sheet and then bagged it once it has frozen so the pieces will not stick together and I can measure as much or as little as I need.
16 ounces diced tomatoes, drained
12 ounces frozen corn
1 cup diced onions and peppers
Freshly ground black pepper
3 tablespoons melted butter or margarine
1/4 cup seasoned dry bread crumbs
1/4 cup grated Cheddar cheese
Preheat the oven to 400 degrees and grease a medium-sized casserole dish. Toss together the tomatoes, corn, onions and peppers, salt, pepper and one tablespoon of the butter in the prepared casserole. In a small bowl toss together the remaining ingredients and sprinkle on top of the casserole. Bake uncovered for 25-30 minutes, or until piping hot and the casserole is browned.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes