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basil corn & tomato bake

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For basil corn & tomato bake

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

How To Make basil corn & tomato bake

  • 1
    Heat oil in a small skillet over medium heat. Add onion; cook and stir till tender.
  • 2
    In a large bowl, whisk eggs and soup until blended. Stir in vegetables, bread crumbs, 1/3 cup basil, salt and onion.
  • 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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