Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tomato topped corn and feta casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tomato Topped Corn and Feta Casserole is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Tomato Topped Corn and Feta Casserole is something which I have loved my whole life. They are nice and they look wonderful.
Heat oil in a large skillet over medium-high heat. Serve corn pudding warm topped with a spoonful of tomatoes and the juices. Combine corn, arugula, feta, oregano, oil, and vinegar in a bowl.
To begin with this recipe, we must prepare a few ingredients. You can cook tomato topped corn and feta casserole using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tomato Topped Corn and Feta Casserole:
- Prepare 2 can canned corn
- Take 6 eggs
- Take 1 cup half and half or light cream
- Take 3 clove garlic cloves, minced
- Get 1 tsp fresh marjoram
- Make ready 1 tbsp dijon mustard
- Make ready 4 cup cubed dry bread
- Take 2 tbsp olive oil
- Get 1/2 cup chopped pitted kalamata
- Prepare 4 oz crumbled feta
- Prepare 1 pints cherry tomatoes
- Take 1 tbsp fresh marjoram
Spread the topping over the tomato filling in an even layer. Place the casserole dish on a sheet pan lined with parchment or foil for easy cleanup. Bake until the topping is browned and baked through and the tomato filling is hot and bubbly all the way to the center. Serve warm or at room temperature.
Steps to make Tomato Topped Corn and Feta Casserole:
- Preheat oven to 350. Grease a 3 quart bking dish. In a large bowl whisk together eggs, half and half, garlic, 1 tsp marjoram, and mustard. Stir in bread cubes. Set aside.
- In a large skillet heat 1 Tsp of olive oil over medium high heat. Add corn kernels. Cook and stir 12 minutes. Add corn to mixture with bread; stir well.
- Stir in olives and half the feta cheese. Transfer mixture ti prepared dish. Crumble remaining feta cheese over top. Bake 35-40 min or until set.
- Meanwhile, place halved tomoatoes in oven safe dish.Drizzle with remaining oil. Sprinkle with salt, pepper, and marjoram. Toss to coat. After casserole has baked 20 min, add tomatoes to the oven.
- Remove casserole and tomatoes. Let stand 5 min. Spoon roasted tomatoes over casserole.
- Note: Make it a main dish by adding cubed chicken before placing in the oven. I also made it in 2, 1.5 quart dishes in order to make one as described above for a side dish and the other with chicken for the next night's dinner. You can use the same pan for the corn and tomatoes with a cast iron pan.
Every time I taste this salad, I think, this is what summer tastes like. Between the crisp corn kernels, the juicy tomatoes, and the sweet, spicy basil, I'm instantly reminded that this is the salad I want to eat all season long. And as all good summer recipes should be, it's simple, bursting with bright, fresh flavors, and ready to be served with anything you're grilling. Tomato-Topped Corn and Feta Casserole View Recipe this link opens in a new tab. You don't have to heap your casserole dish with leafy greens to make a yummy veggie entree.
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