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Baked Corn and Tomatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Corn and Tomatoes

This recipe makes 6 servings

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This colorful dish is great with mashed potatoes and meat patties or sausages. You can substitute 3 cups (750 mL) frozen niblets for the canned.

Ingredients

  • 2 cans (each 12 oz/341 mL) corn kernels
  • 2 cups chopped peeled tomatoes, (or 1 can 28 oz/796 mL, drained and chopped)
  • 1 tsp granulated sugar
  • Salt
  • Pepper
  • 1 cup fresh bread crumbs
  • 2 tbsp margarine or butter, melted

Preparation

In greased 8-inch (2 L) square baking dish, mix corn, tomatoes, sugar, and salt and pepper to taste.

Toss bread crumbs with margarine; spread over vegetables. Bake in 350°F (180°C) oven for 35 to 40 minutes or until topping is browned and vegetables are heated through.

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