May 18, 2014


Tomatoes - 6(medium)
Celery - 1/2 cup (finely chopped)
Green Pepper - 1/2 cup(chopped)
Onion - 1/2 cup (chopped)
Corn - 2 cups (fresh and cut from cob)
Eggs - 3 (boiled and sliced)
White sauce - 2 cups
Salt to taste


  • Peel and chop 5 tomatoes, place in saucepan.
  • Add celery, pepper and onion.
  • Cook, stirring occasionally, for 15 minutes. Stir in  salt.
  • Place half the mixture in casserole, add half the corn. 
  • Arrange egg slices over corn, add half the white sauce.
  • Add remaining tomato mixture, top up with remaining corn.
  • cover with remaining white sauce.
  • Bake in preheated oven about 45 minutes or until set.
  • Slice remaining tomato, arrange on casserole.
  • Broil until tomatoes are hot.
  • Garnish with parsley.
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