Easy Recipe Tomato Topped Corn and Feta Casserole Delicious and Healthy

Home cooking ultimate Tomato Topped Corn and Feta Casserole easy, bouncy, practical.

12 ingredients, 6 steps, cooking Tomato Topped Corn and Feta Casserole

Hi every body, at this time you get cook recipe Tomato Topped Corn and Feta Casserole with 12 ingredients and 6 steps. Next this is how to prepare, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Tomato Topped Corn and Feta Casserole.

Ingredients for Tomato Topped Corn and Feta Casserole

1. It’s : canned corn.
2. You need : eggs.
3. You need : half and half or light cream.
4. It’s : garlic cloves, minced.
5. You need : fresh marjoram.
6. Prepare : dijon mustard.
7. Prepare : cubed dry bread.
8. Prepare : olive oil.
9. You need : chopped pitted kalamata.
10. It’s : crumbled feta.
11. You need : cherry tomatoes.
12. It’s : fresh marjoram.

If all cooking materials Tomato Topped Corn and Feta Casserole it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Tomato Topped Corn and Feta Casserole

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Remove casserole and tomatoes. Let stand 5 min. Spoon roasted tomatoes over casserole.
   
6. 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.
   
7. Finish and Enjoy.

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