basil corn & tomato bake

Name: BASIL CORN & TOMATO BAKE
Prep time: 30 min
Cook time: 45 min
Yield: 10
Ingredients: 2 teaspoon(s) olive oil; 1 medium onion, chopped; 2 - eggs; 1 can(s) (10.75 oz.) cream of celery soup, undiluted; 4 cup(s) fresh or frozen corn; 1 large tomato, chopped; 3/4 cup(s) soft whole wheat bread crumbs; 1/3 cup(s) fresh basil, minced, plus additional for topping; 1/2 teaspoon(s) salt; 1/2 cup(s) shredded part-skim mozzarella cheese

(1 RATING)

59 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 13, 2013

This recipe has several of my favorite go-togethers: corn, tomatoes, onion, cheese. Oh, yum, I can taste it already! A good recipe for vegans or for Lent. Recipe & photo: tasteofhome.com

Rate

prep time 30 Min

cook time 45 Min

method ---

yield 10 serving(s)

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 - eggs
1 can (10.75 oz.) cream of celery soup, undiluted
4 cups fresh or frozen corn
1 large tomato, chopped
3/4 cup soft whole wheat bread crumbs
1/3 cup fresh basil, minced, plus additional for topping
1/2 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

How To Make basil corn & tomato bake

Step 1

Heat oil in a small skillet over medium heat. Add onion; cook and stir till tender.

Step 2

In a large bowl, whisk eggs and soup until blended. Stir in vegetables, bread crumbs, 1/3 cup basil, salt and onion.
Step 3

Place mixture in a greased or sprayed 11x7-inch baking dish. Bake, uncovered, in a preheated 350-degree oven for 40-45 minutes or until bubbly. Top with cheese and bake 5-10 minutes more or until cheese is melted. Let stand 10 minutes before serving. If desired, top with additional fresh basil.
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