Corn and Tomato casserole

Preparation info
  • 6 to 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups fresh corn, cut off the cobs (about 8 ears)
  • 1 cup sliced fresh okra
  • 1

Method

  1. Preheat oven to moderate (350°F.).

  2. Combine vegetables, crumbs, onion, seasonings, drippings and milk in a saucepan. Stir and cook for five minutes, or until thickened. Remove from heat and stir a little of the hot mixture into the eggs, the