2 cans (15 oz) Whole Kernel Corn
1 can Cream of Mushroom Soup
1 can Mexican Style Stewed Tomatoes
1 8oz bag shredded cheddar cheese
1/2 - 3/4 c bread crumbs
Drain corn. In a 13x9x2 baking dish, mix corn, soup, tomatoes, and bread crumbs together. Cover with cheese. Bake at 325° for 20 - 25 minutes, or until cheese is bubbly, but not browned.
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