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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 large onions, chopped |
1 tablespoon shortening |
2 cups fresh corn kernels (about 4 ears fresh corn) |
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped |
2 medium-size green peppers, chopped |
1 cup chopped celery |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups soft breadcrumbs, divided |
1/2 cup (2 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. 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 soft breadcrumbs. Bake at 350° for 20 minutes. Remove from oven, and sprinkle with cheese. Return to oven just until cheese melts.
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