Basil Corn & Tomato Bake

a fresh-tasting veggie side
A fresh-tasting veggie side
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Ingredients

2 tsp Olive oil
1 Onion medium, chopped
2 Large eggs
1 can (10 ¾ oz) Condensed cream of celery soup reduced-fat, reduced-sodium, undiluted
4 cups Corn fresh or frozen
1 Zucchini small, chopped
1 Tomatoes medium, seeded, chopped
¾ cup Bread crumbs whole wheat, soft
⅓ cup Basil fresh, minced, plus more for garnish
½ tsp Salt
½ cup Mozzarella part-skim, shredded

Nutritional information

131
calories
4g
fat
20g
carbohydrates
6g
protein
47mg
cholesterol
299mg
sodium
3/4 cup
serving size
Ingredients

Basil Corn & Tomato Bake

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Enjoy this Basil Corn & Tomato Bake for your next meatless Monday or whenever you want to celebrate the season of local sweet corn and tomatoes! This veggie-loaded casserole is both easy to make and delicious to eat. Packed with fresh sweet corn right off the cob, ripe tomatoes, fresh zucchini, and flavorful basil – it makes for a perfect side dish.  

To ensure that the bake is pleasantly light and not dense, I mix a can of condensed soup into the eggs to keep them tender. For the vegetables, I chose a fresh combination of sweet corn, tomatoes, and zucchini. There’s no need to precook them as they will cook in the oven. Whereas the onion is best sautéed before adding, to give it a milder taste. Once all of the ingredients are combined, transfer to a baking dish and bake until bubbly. Add shredded mozzarella cheese and finish it off in the oven to get everything melty and creamy on top. Serve with an extra sprinkle of fresh basil leaves, if you wish, and enjoy!    

To make the Basil Corn & Tomato Bake, you will need the following ingredients:

Ingridiens for Basil Corn & Tomato Bake

Steps to make Basil Corn & Tomato Bake

1

Preheat oven

5

Preheat the oven to 350 °F.

2

Cook onion

5

In a small skillet over medium heat, heat 2 teaspoons olive oil and add 1 chopped onion. Cook, stirring, until tender.

3

Whisk eggs and condensed soup

2

In a large bowl, whisk together 2 large eggs and 1 can (10 ¾ oz) condensed cream of celery soup.

4

Stir in vegetables, bread crumbs, basil

2

Stir in 4 cups fresh corn, 1 chopped zucchini, 1 seeded and chopped tomato, ¾ cup soft whole wheat bread crumbs, ⅓ cup minced fresh basil, ½ teaspoon salt, and the cooked onion.

5

Transfer to baking dish

1

Pour the mixture into a greased 11x7-inch baking dish.

6

Bake

40

Bake, uncovered, for 40-45 minutes until bubbly.

7

Sprinkle with cheese

5

Sprinkle with ½ cup shredded mozzarella cheese and bake for 5-10 minutes more until the cheese is melted.

8

Serve

Once baked, let stand for 10 minutes before serving and enjoy sprinkled with extra basil if you wish!

Meatless Monday? Make this easy and delicious Basil Corn & Tomato Bake! It’s veggie-packed, cheesy, and incredibly simple to make. If you try this recipe, please share it using the hashtag #cookmerecipes on Instagram!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious! Thanks for sharing recipe!

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