Tomato and Corn Bake

Submitted By: Rose M. Sharp

Ingredients

• 4 small tomatoes
• Salt to taste
• 1 (16-ounce) can whole-kernel corn, drained
• 1/4 cup shredded Swiss cheese
• 1 tablespoon green onions, sliced

Instructions

Cut tomatoes in half crosswise. Remove and discard pulp, reserving shells. Sprinkle inside with salt. Invert on paper towel to drain.

Combine corn, cheese, and green onions in bowl. Mix well. Spoon into tomato shells. Place in a 9-x-13-inch baking dish. Bake at 350° for 20 minutes or until thoroughly heated.