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Basil Corn & Tomato Bake Recipe
Basil Corn & Tomato Bake Recipe photo by Taste of Home
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Basil Corn & Tomato Bake Recipe

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I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 10 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 large eggs
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 4 cups fresh or frozen corn
  • 1 small zucchini, chopped
  • 1 medium tomato, seeded and chopped
  • 3/4 cup soft whole wheat bread crumbs
  • 1/3 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional

Nutritional Facts

131 calories: 3/4 cup, 4g fat (1g saturated fat), 47mg cholesterol, 299mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 6g protein Diabetic Exchanges: 1 starch, 0 fat.

Directions

  1. Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.
  2. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil. Yield: 10 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Basil Corn & Tomato Bake in Taste of Home September/October 2013, p1-17


Reviews for Basil Corn & Tomato Bake

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cbenne12
Reviewed Oct. 17, 2015

"Absolutely wonderful!"

MY REVIEW
rarlpierce
Reviewed Apr. 1, 2014

"This is the best side dish I have ever had!!! I will be taking this to every potluck I go to and will use it at home often."

MY REVIEW
debluvscookin
Reviewed Jan. 27, 2014

"It was okay but not something I would make again."

MY REVIEW
CamJoan
Reviewed Jan. 2, 2014

"Not as good as it looks"

MY REVIEW
newcountrywife
Reviewed Dec. 17, 2013

"I thought this was very good. I took it to a potluck for local farmers and received many compliments. My family loved it as well. It was simple, yet delicious and filling."

MY REVIEW
ConnieDuffy
Reviewed Dec. 6, 2013

"I served this side dish for my church choir and women's circle...many compliments and requests for the recipe.."

MY REVIEW
MurphyNJ
Reviewed Sep. 5, 2013

"I always like this combination of vegetables. Maybe because I used frozen corn, this turned out a lot runnier than some similar recipes I have used."

MY REVIEW
blue_eyes998
Reviewed Aug. 28, 2013

"I thought it was a nice presentation but not exciting flavor-wise."

MY REVIEW
aug2295
Reviewed Aug. 18, 2013

"I have to say, I never had anything quite like this before. It was original and good. I really liked the kick the basil gave it."

MY REVIEW
crumej
Reviewed Aug. 18, 2013

"This recipe is a great side dish to serve with almost any meal. I substituted the cream of celery soup for cream of mushroom and it turned out great. I also added a dash of cayenne pepper for a little heat."

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