Vegetable Casserole - cooking recipe

Ingredients

1 small can cream-style corn
1 small can tomatoes, drained and cut up
1 large can English peas, drained
1/2 c. bread crumbs
3 Tbsp. chopped onion
3 Tbsp. bell pepper, chopped
3 raw eggs, beaten
1 stick oleo, melted
salt and pepper to taste

Preparation

Put in a
greased casserole dish and bake 45 minutes at 350\u00b0. Melt 1/2 pound Velveeta cheese with 1/3 cup milk.
Pour over top after it cooks.
Serves 10 to 12 easily.