Corn And Tomato Casserole
A vibrant casserole combining fresh corn, tomatoes, and green peppers, topped with toasted bread crumbs—perfect for a hearty, colorful, and flavorful meal for family or gatherings.
Ingredients
Instructions
- Cut the corn from the cob; combine the corn, chopped onion, and green pepper. Saute in 2 tablespoons melted butter for 5 minutes.
- Spoon half of the corn mixture into a 2-quart casserole; top with half of the sliced tomatoes. Sprinkle with half of the salt and pepper.
- Repeat the layers with the remaining corn mixture, tomatoes, salt, and pepper.
- Combine the bread crumbs with 2 tablespoons melted butter; sprinkle evenly over the casserole.
- Bake at 375°F for 30 minutes.
Tips & Substitutions
For enhanced flavor, consider adding a pinch of cayenne pepper or fresh herbs like basil or thyme to the corn mixture. If fresh corn is unavailable, you can substitute with frozen corn. Make sure to thaw and drain it before use to prevent excess moisture. Additionally, using whole wheat bread crumbs can add a nutty flavor and boost the fiber content of this dish.
Serving Suggestions
This Corn and Tomato Casserole is delicious as a standalone dish but pairs beautifully with a fresh green salad or grilled meats for a complete meal. For a heartier option, serve alongside a slice of warm Heart Smart Corn Bread. It's also a great side dish for summer barbecues, bringing a burst of seasonal flavor to your plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for a quick meal, being careful not to overheat, which can make the bread crumbs soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Tomato Casserole contains roughly 437 calories, with 15g protein, 112g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (224% of the Daily Value), protein (30% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1358mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of fresh corn?
Yes, you can substitute canned corn for fresh corn in this recipe. Use about 2 cups of drained canned corn. Canned corn is already cooked, so you can skip the sautéing step and layer it directly into the casserole for a quicker preparation.
How can I make this recipe vegan?
To make this Corn and Tomato Casserole vegan, simply replace the butter with a plant-based alternative, such as olive oil or coconut oil. Additionally, ensure that the bread crumbs you use are free from any animal products. This way, you can enjoy a delicious vegan version of this dish.
Can I add other vegetables to this casserole?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or spinach to the mix for added nutrition and flavor. Just make sure to sauté them briefly to ensure they are tender before layering them in the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).