When Jersey sweet corn isn’t in season, I use frozen. My cheesy corn bake can be served for breakfast, lunch or dinner.
—Erin Chilcoat, Central Islip, NY
Prep: 30 min. • Bake: 45 min. + standing • Makes: 10 servings
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
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 the cheese. Bake for 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
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 1/2-3/4 cup crumbs.
WHY YOU’LL LOVE IT…
“This 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.”
—CRUMEJ, TASTEOFHOME.COM