Corn-Tomato Casserole

Ingredients

• 2 cans Mitchells white Shoe Peg corn drained
• 1 14 12 oz can tomatoes
• 1 stick butter melted
• 2 12 slices white bread broken into small pieces
• 12 tsp salt
• 12 tsp celery salt
• 14 tsp pepper
• 2 Tbsp minced onion
• 2 Tbsp minced green pepper

Directions

1. Mix
2. corn
3. andtomatoes
4. in saucepanAdd seasonings pepper
5. onion
6. and 1 12 slices bread broken
7. Measure in 5 tablespoons
8. melted
9. butter
10. Bring to a simmer on medium heat for about
11. 3 minutes stirring oftenBreak 1 slice of bread into remainingbutter
12. Butter
13. casserole
14. Pour
15. in
16. corn mixture top
17. with buttered bread crumbs
18. Bake at 350 about 25 minutes