garden tomato casserole

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.