Name: Basil Corn & Tomato Bake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 teaspoons olive oil -; 1 medium onion, chopped -; 2 large eggs -; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted -; 4 cups fresh or frozen corn -; 1 small zucchini, chopped -; 1 medium tomato, seeded and chopped -; 3/4 cup soft whole wheat bread crumbs -; 1/3 cup minced fresh basil -; 1/2 teaspoon salt -; 1/2 cup shredded part-skim mozzarella cheese -; Additional minced fresh basil, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Basil Corn & Tomato Bake

1. 2 teaspoons olive oil -

2. 1 medium onion, chopped -

3. 2 large eggs -

4. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted -

5. 4 cups fresh or frozen corn -

6. 1 small zucchini, chopped -

7. 1 medium tomato, seeded and chopped -

8. 3/4 cup soft whole wheat bread crumbs -

9. 1/3 cup minced fresh basil -

10. 1/2 teaspoon salt -

11. 1/2 cup shredded part-skim mozzarella cheese -

12. Additional minced fresh basil, optional -

How to cook deliciously - Basil Corn & Tomato Bake

1. Stage

Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.

2. Stage

Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.