Vegetable Plenty - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen broccoli, thawed and drained
2 c. (8 oz.) shredded American or other desired cheese
8 1/2 oz. can cream-style corn
1/2 c. cracker crumbs
1/3 c. chopped onion
2 medium tomatoes, cut into wedges

Preparation

Combine broccoli, corn, crumbs, chopped onion and 1 1/2 cups cheese and mix lightly.
Reserve 1/2 cup cheese for topping.
Layer half of the vegetable mixture and tomato wedges in a greased 1 1/2-quart casserole.
Cover with remaining vegetable mixture.
Bake at 350\u00b0 for 30 minutes.
Top with remaining tomato wedges; continue baking for 15 minutes.
Top with reserved cheese and serve.
Serves 6.