2 c crushed tomatoes
2 cloves (whole)
2 T minced onion
pinch of cayenne
2 T butter
3 T flour
1 can (12.5 oz) sweet corn
1/2 c grated cheddar cheese
1 c buttered bread crumbs
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Set oven to 450.
In medium saucepan,simmer tomatoes, cloves, onion and cayenne for 20 minutes.
Strain the juice and reserve, then place tomatoes aside in a bowl.
In same saucepan, heat the reserved juice, butter and flour over medium heat until smooth and thickened.
Place corn in buttered casserole dish, spread tomato mixture over, sprinkle with the cheddar, then pour the sauce made from reserved juice next, and finally add the buttered bread crumbs.
Bake for 20 minutes.
2 cloves (whole)
2 T minced onion
pinch of cayenne
2 T butter
3 T flour
1 can (12.5 oz) sweet corn
1/2 c grated cheddar cheese
1 c buttered bread crumbs
====
Set oven to 450.
In medium saucepan,simmer tomatoes, cloves, onion and cayenne for 20 minutes.
Strain the juice and reserve, then place tomatoes aside in a bowl.
In same saucepan, heat the reserved juice, butter and flour over medium heat until smooth and thickened.
Place corn in buttered casserole dish, spread tomato mixture over, sprinkle with the cheddar, then pour the sauce made from reserved juice next, and finally add the buttered bread crumbs.
Bake for 20 minutes.
