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Fruits and Vegetables -
Tomato and Corn Bake
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| INGREDIENTS |
- 4 small tomatoes
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Salt to taste
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1 (16-ounce) can whole-kernel corn, drained
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1/4 cup shredded Swiss cheese
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1 tablespoon green onions, sliced
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| 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. |
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