Baked Corn and Tomatoes - Too Much Corn Casserole

1. 1

   In an ovenproof greased casserole dish, lay the shucked corn kernels on the bottom.

2. 2

   Next, carefully pour the milk or half and half over the corn so the combine layer is settled and more or less, even, and salt and pepper to taste.

3. 3

   Arrange the tomato slices on top of the milk and corn.

4. 4

   (You can use spings of fresh herbs of your choice to make a pretty design, dill or basil are very nice).

5. 5

   Sprinkle on seasoned (and buttered if you like) bread crumbs all over the top of the tomato layer.

6. 6

   The addition of parmesan cheese to the bread crumbs is nice too if you like.

7. 7

   Bake uncovered for about 30 to 45 minutes at 350 degrees (175 C.).

8. 8

   The bread crumbs will be browned and the tomato corn mixutre will bubble and thicken.

9. 9

   Serve hot or warm for a great dish, it tastes very good cold too.

* Per serving · 4 servings · Values may vary.

No additional tips available.