Baked Basil Corn and Tomato Casserole
This creamy, vegetable-packed casserole features a blend of sweet corn, juicy tomatoes, and zucchini, all baked with a savory celery soup base, breadcrumbs, and melted mozzarella cheese for a comforting and flavorful side dish.
Instructions
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1
Preheat oven to 350°F. In a small skillet, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes.
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2
In a large bowl, whisk the eggs and condensed soup until blended. Stir in the cooked onion, corn, zucchini, tomato, bread crumbs, basil, and salt. Transfer the mixture to an 11x7-inch baking dish coated with cooking spray.
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3
Bake, uncovered, for 40-45 minutes or until bubbly. Sprinkle with the mozzarella cheese and bake for an additional 5-10 minutes or until the cheese is melted. Let stand for 10 minutes before serving. Garnish with additional minced basil, if desired.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
