Tomato and Corn Casserole

Celebrate the flavors of summer with this easy casserole that includes just a handful of ingredients.


  • 6 to 8 Roma tomatoes (1 1/4 to 1 1/2 pounds), sliced
  • 1/4 cup mayonnaise
  • 1 1/2 cups corn kernels (about 2 medium ears, if fresh)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup seasoned breadcrumbs
  • 1 1/2 to 2 cups shredded Swiss or Gruyere cheese, (about 6 to 8 ounces)
  • Salt and freshly ground black pepper, to taste


Preheat oven to 350 degrees F.

In an 8 x 8-inch baking dish, add 1/3 of tomato slices in a single layer. Spread a third of mayonnaise over tomatoes then sprinkle with 1/3 each of corn kernels, Parmesan, breadcrumbs and shredded cheese. Season with salt and pepper. Repeat layer of ingredients to create three layers, ending with shredded cheese. Bake for 28 to 35 minutes or until cheese has browned and edges are bubbly. Allow casserole to rest for 2 to 3 minutes for juices to absorb, then serve hot.

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