Tomato Topped Corn and Feta Casserole
Tomato Topped Corn and Feta Casserole

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, tomato topped corn and feta casserole. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Tomato Topped Corn and Feta Casserole is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Tomato Topped Corn and Feta Casserole is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook tomato topped corn and feta casserole using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tomato Topped Corn and Feta Casserole:
  1. Make ready 2 can canned corn
  2. Take 6 eggs
  3. Get 1 cup half and half or light cream
  4. Make ready 3 clove garlic cloves, minced
  5. Take 1 tsp fresh marjoram
  6. Make ready 1 tbsp dijon mustard
  7. Take 4 cup cubed dry bread
  8. Prepare 2 tbsp olive oil
  9. Prepare 1/2 cup chopped pitted kalamata
  10. Make ready 4 oz crumbled feta
  11. Prepare 1 pints cherry tomatoes
  12. Get 1 tbsp fresh marjoram
Instructions to make Tomato Topped Corn and Feta Casserole:
  1. Preheat oven to 350. Grease a 3 quart bking dish. In a large bowl whisk together eggs, half and half, garlic, 1 tsp marjoram, and mustard. Stir in bread cubes. Set aside.
  2. In a large skillet heat 1 Tsp of olive oil over medium high heat. Add corn kernels. Cook and stir 12 minutes. Add corn to mixture with bread; stir well.
  3. Stir in olives and half the feta cheese. Transfer mixture ti prepared dish. Crumble remaining feta cheese over top. Bake 35-40 min or until set.
  4. Meanwhile, place halved tomoatoes in oven safe dish.Drizzle with remaining oil. Sprinkle with salt, pepper, and marjoram. Toss to coat. After casserole has baked 20 min, add tomatoes to the oven.
  5. Remove casserole and tomatoes. Let stand 5 min. Spoon roasted tomatoes over casserole.
  6. Note: Make it a main dish by adding cubed chicken before placing in the oven. I also made it in 2, 1.5 quart dishes in order to make one as described above for a side dish and the other with chicken for the next night's dinner. You can use the same pan for the corn and tomatoes with a cast iron pan.

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