Aug 27 2014
I had an overload of ripe tomatoes from my garden to use so I made up this recipe for supper tonight. My wife had to go to church at 6:00 for a meet the new minister’s wife party so I did it up early so she could eat at 5:00. I thought the daughter in law would stop to eat or take some home with her. I will have to see that she gets some tomorrow, there’s a bunch left! My son does not like tomatoes but the grandson will probably eat some. I don’t think it would freeze well.
I had a half a smoked chicken left so I removed it from the bones and sliced to go with the casserole. The wife and I both thought it was pretty darned good. It would go with any BBQ meat or a nice dish if you have someone that is vegetarian to serve.
I was pretty basic with just salt and pepper for seasoning so you could add your choice. Diced sweet or green onions, diced red peppers, thin sliced fresh basil or any mix of these I think would work well. I took my gravy to a medium thickness and next time may let get thicker.
If you brown up the cheese under the broiler at the end like I did be careful. I let mine almost go to the burn stage! I should know better to watch closely as it can go from a nice brown to burnt in about 5 seconds!
My garden tomatoes
Ingredients
Toasted bread
Tomatoes and seasoning in
A little cheese
A little gravy
A layer of corn
Rest of the gravy and more tomatoes
40 minutes, time to add rest of the cheese
Ready to serve
My supper
Smokin Don
Recipe:
Garden Tomato and Corn Casserole
Fresh garden tomatoes, any mix and size
16 oz. fresh corn cut from cob, I used some vacuum packed frozen
Crusty bread, a small baguette works well, sliced ½ inch
2 cups country gravy or white sauce
2 cups shredded mozzarella cheese
About 3 TBS. melted butter
Sea salt and fresh ground pepper to taste
Olive oil spray
A Large casserole dish
I had an overload of ripe tomatoes to use so I made up this recipe; you need enough sliced ½ inch to make about two layers in your dish.
Spray the dish with olive oil and layer in the bread. Brush on the melted butter and toast under the broiler until browned.
Make your gravy or white sauce; I used Pioneer brand country gravy mix.
Add in a layer of the sliced tomatoes to the casserole dish; add the sea salt and ground pepper. Top with some of the shredded cheese; about ½ cup and spoon a little of the gravy over all.
Add the corn and smooth to cover evenly. Pour the rest of the gravy over then add a layer of sliced tomatoes.
Bake uncovered in a 350 deg. oven for 40 minutes until bubbly. Add the rest of the mozzarella evenly and return to the oven for 15 minutes. At this point you may want to pop it under the broiler to brown the cheese some before serving. Let sit for 5 or 10 minutes before serving.
Tasted great and would go with any good BBQ or a vegetarian dish.
I was pretty basic with the seasoning; some other things that should work well are, diced sweet or green onions, diced red peppers, thin sliced fresh basil or any mix of these.
