Thursday, November 21, 2013

Recipe: Corn and Tomato Casserole (Veganizable)

Veganizable in the usual way


2 ½ C canned corn, drained (or frozen)
2 ½ C diced stewed tomatoes (or replace some portion of this with Ro*tel for a spicier dish) 
1 tsp salt 
1 tsp sugar 
1 Tbsp chili powder (preferably homemade—see recipes in Basics section) 
Bread cubes, cut from buttered toast 

Preheat oven to 350°. Mix together corn, tomatoes, salt, sugar, and chili powder and pour into a lightly greased baking dish. Top with bread cubes and dot with butter. Bake 15-20 minutes or until bread cubes on top are nicely browned.

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