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Basil Corn and Tomato Bake Recipe

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This recipe for Basil Corn and Tomato Bake is from The Child Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
1 medium onion, chopped.
2 eggs
1 10 ¾ oz. can condensed cream of celery soup, undiluted
4 C. frozen, or canned corn
1 tomato, seeded and chopped
1 small zucchini, chopped
¾ C. bread crumbs
1/3 C. basil + more for topping
½ tsp. salt
½ C. shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 350 degrees. Heat oil and cook onion in a small skillet. In a large bowl, whisk eggs and soup until blended. Stir in veggies, bread crumbs, 1/3 C. basil, salt and onion. Transfer to a baking dish sprayed with nonstick cooking spray. Bake veggies, uncovered, 40-45 minutes or until bubbly. Top with cheese. Bake 5-10 minutes or until cheese is melted.

 

 

 

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