Corn-Tomato Casserole - cooking recipe

Ingredients

2 cans Mitchell's white Shoe Peg corn, drained
1 (14 1/2 oz.) can tomatoes
1 stick butter, melted
2 1/2 slices white bread, broken into small pieces
1/2 tsp. salt
1/2 tsp. celery salt
1/4 tsp. pepper
2 Tbsp. minced onion
2 Tbsp. minced green pepper

Preparation

Mix
corn
and\ttomatoes
in saucepan.\tAdd seasonings, pepper,
onion
and 1 1/2 slices bread (broken).
Measure in 5 tablespoons
melted
butter.
Bring to a simmer on medium heat for about
3 minutes, stirring often.\tBreak 1 slice of bread into remaining\tbutter.
Butter
casserole.
Pour
in
corn mixture; top
with buttered bread crumbs.
Bake at 350\u00b0 about 25 minutes.