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Fresh Corn Casserole

Yield 6 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes