Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tomato topped corn and feta casserole. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Serve corn pudding warm topped with a spoonful of tomatoes and the juices. Healthy Spinach and feta casserole topped with breadcrumbs and parmesan. Welcome to the Olive Tomato community!
Tomato Topped Corn and Feta Casserole is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Tomato Topped Corn and Feta Casserole is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook tomato topped corn and feta casserole using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tomato Topped Corn and Feta Casserole:
- Make ready canned corn
- Get eggs
- Take half and half or light cream
- Make ready garlic cloves, minced
- Make ready fresh marjoram
- Prepare dijon mustard
- Prepare cubed dry bread
- Get olive oil
- Take chopped pitted kalamata
- Get crumbled feta
- Prepare cherry tomatoes
- Get fresh marjoram
Serve tomatoes topped with corn mixture. You may be able to find more. Place the corn directly on top and turn approximately every minute until the corn is charred all the way around. Allow the corn to fully cool and then cut the kernels from the cob.
Instructions to make Tomato Topped Corn and Feta Casserole:
- Preheat oven to 350. Grease a 3 quart bking dish. In a large bowl whisk together eggs, half and half, garlic, 1 tsp marjoram, and mustard. Stir in bread cubes. Set aside.
- In a large skillet heat 1 Tsp of olive oil over medium high heat. Add corn kernels. Cook and stir 12 minutes. Add corn to mixture with bread; stir well.
- Stir in olives and half the feta cheese. Transfer mixture ti prepared dish. Crumble remaining feta cheese over top. Bake 35-40 min or until set.
- Meanwhile, place halved tomoatoes in oven safe dish.Drizzle with remaining oil. Sprinkle with salt, pepper, and marjoram. Toss to coat. After casserole has baked 20 min, add tomatoes to the oven.
- Remove casserole and tomatoes. Let stand 5 min. Spoon roasted tomatoes over casserole.
- Note: Make it a main dish by adding cubed chicken before placing in the oven. I also made it in 2, 1.5 quart dishes in order to make one as described above for a side dish and the other with chicken for the next night's dinner. You can use the same pan for the corn and tomatoes with a cast iron pan.
Combine the tomatoes, feta, basil, lemon juice, olive oil, salt and pepper with the corn and serve. A seasonal blend of sweet corn and juicy tomatoes is tossed with fresh herbs, spiked with lime and enriched with salty feta cheese. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Remove the skillet from the heat and stir in the feta cheese.
So that’s going to wrap it up with this exceptional food tomato topped corn and feta casserole recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
