Tomato Corn Souffle - cooking recipe

Ingredients

8 medium sized tomatoes
2 pkg. Stouffers frozen corn souffle, thawed
Dijon mustard
8 oz. grated Cheddar cheese

Preparation

Preheat oven to 350\u00b0.
Cut off top third of each tomato; scoop out seeds and pulp.
Coat inside with mustard and spoon in souffle.
Top with grated cheese.
Place in buttered baking dish and bake for 45 minutes.