Corn And Tomato Casserole - cooking recipe

Ingredients

6 ears fresh corn
1 medium onion, chopped
1 medium size green pepper
2 Tbsp. butter or margarine, melted
5 medium tomatoes, sliced 1/2-inch thick
1 tsp. salt
1/2 tsp. pepper
1 c. soft bread crumbs
2 Tbsp. butter or margarine, melted

Preparation

Cut corn from cob; combine corn, onion and green pepper. Saute in 2 tablespoons butter 5 minutes.
Spoon half of corn mixture into 2-quart casserole; top with half of tomato slices. Sprinkle with half of salt and pepper.
Repeat layers.
Combine bread crumbs and 2 tablespoons butter; sprinkle evenly over casserole.
Bake at 375\u00b0 for 30 minutes.
Yields 8 servings.