Vegetables > Corn >
| | Fresh Corn Casserole
2 large onions, chopped
1 tablespoon of shortening
2 cups of fresh corn kernels (about 4 ears fresh corn)
one 14 1/2 ounce can of whole tomatoes, undrained and chopped
2 medium size green peppers, chopped
1 cup of chopped celery
1 teaspoon of salt
1/2 teaspoon of pepper
3 cups of soft breadcrumbs, divided
1/2 cup (2 ounces) of shredded Cheddar cheese
Sauté onion in shortening in a Dutch oven until tender. Add corn, tomatoes, green pepper, celery, salt and pepper. Cook over medium heat 10 minutes, stirring frequently to prevent vegetables from sticking.
Soak 2 cups soft breadcrumbs in a small amount of water. Drain well. Add to corn mixture; stir well. Spoon mixture into a well greased 1 1/2 quart casserole.
Sprinkle with remaining 1 cup of soft breadcrumbs. Bake at 350ºF. for 20 minutes. Remove from oven, and sprinkle with cheese. return to oven just until cheese melts.
Yield: 6 servings
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