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  • Scalloped Corn and Tomatoes

    1 vote
    Scalloped Corn and Tomatoes
    Prep: 10 min Cook: 35 min Servings: 6
    by Glenn
    37 recipes
    >
    Westinghouse and Pennsylvania Power and Light Co. put out a cookbook to sell their new electric range and oven in the 1930s. This is one of the recipes made to stand alone. The original small book has 7 menus with a meat, side and desert that were designed to be baked together in the same oven. It relies heavily on canned foods and is really fun to work with. The original recipe calls for the dish to be topped with bread crumbs. I was out of them so I used crescent dough. Be creative and top it with fun things. I liked the crescent rolls. I also used whole corn but you could probably use creamed corn. I also used cubed tomatoes.

    Ingredients

    • 1 can Corn (drained)
    • 1 can Tomatoes (drained)
    • 2 tsp Salt
    • 3 tbs Butter
    • 1 tbs Sugar
    • Pepper to taste
    • Bread Crumbs (or crescent dough, or whatever)

    Directions

    1. Pour contents into buttered casserole, top with bread crumbs or whatever.
    2. Bake at 400 for 35 minutes or until topping is golden brown

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