Basil Corn & Tomato Bake Recipe
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 Eggland's Best 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
- 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.
- 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.
Reviews for Basil Corn & Tomato Bake(5)
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I served this side dish for my church choir and women's circle...many compliments and requests for the recipe..
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.
I thought it was a nice presentation but not exciting flavor-wise.
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.
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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