RCI-VG.004.1204.001
Scalloped tomatoes and corn
Scalloped tomatoes and corn from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- preheat oven to 375 f.1 unit
- combine in 1 ½ qt. cassero1 unit
- 5 oz. can stewed1 15 unit
- tomatoes1 unitundrained
- cooked corn2 cupdrained
- whole Wheat bread2 slicecubed
- top with1 unit
- 1/4 cup
- (optional)1 unit
- sprinkle with1 unit
- herbs (basil1 unitparsley
- and/or oregano)1 unit
Method
1
Preheat the oven to 375°F.
2
Combine the 15 oz. can of stewed tomatoes (undrained), 2 cups of drained cooked corn, and 2 slices of cubed whole wheat bread in a 1½ qt. casserole dish.
3
Top the mixture with ¼ cup of nutritional yeast.
1 minutes
4
Sprinkle the herbs (basil, parsley, and/or oregano) over the top of the casserole.
1 minutes
5
Bake at 375°F for 25 minutes until the top is lightly golden and the mixture is bubbling at the edges.
25 minutes
6
Remove from the oven and let rest for 2-3 minutes before serving.