Corn and Tomato Casserole Cooking Recipe

Corn and Tomato Casserole Cooking Recipes

Ingredients :


3 tbsp




2 tbsp

2 cup


1/2 cup


2 cup


medium size tomatoes


onion, finely chopped

stalks celery, finely chopped

green pepper, stemmed, seeded and finely chopped

all purpose flour


large egg yolks

grated parmesan cheese

large hard cooked eggs, peeled and sliced

fresh corn kernels

Parsley, for garnish

salt and pepper

Method :
  1. Peel, seed and chop 3 of the tomatoes.
  2. Slice the remaining tomato.
  3. Put the butter in a microwavable casserole and microwave on high 100% for 1 minute.
  4. Add the onion, celery and green pepper and microwave on high 100% for 2 minutes, stirring after 1 minute, until the onion is softened.
  5. Stir in the flour and microwave on high 100% for 30 seconds.
  6. Stir in the milk with a wire whisk and season with salt and pepper.
  7. Microwave on high 100% for 2-4 minutes, until the sauce has thickened.
  8. Add the egg yolks and the parmesan cheese and stir to blend.
  9. Arrange the chopped tomatoes, sliced eggs and corn in a 10" microwavable baking dish and pour the sauce over the top.
  10. Cover with wax paper and microwave on Low 30% for 7-9 minutes, stirring after the first 2 minutes.
  11. Let stand for 2 minutes.
  12. Top with the tomato slices and garnish wit parsley.

Serves 6

Note :

For the true flavor of summer, make this dish with sun ripened tomatoes and locally grown corn.

Cooking Tip :

Peeling tomatoes is easy with the microwave. Put enough water in a bowl to cover the tomatoes and microwave (before adding the tomatoes) until boiling. Carefully drop the tomatoes into the water for a few seconds and you will find their skins peel off easily. This technique works with peaches, too.

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