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Alright, don’t linger, let’s course of action this tomato topped corn and feta casserole formula with 12 substances which are definitely easy to find, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Tomato Topped Corn and Feta Casserole:

1. Need 2 can canned corn
2. Require 6 - eggs
3. Get 1 cup for half and half or light cream
4. Get 3 clove for garlic cloves, minced
5. Give 1 tsp of fresh marjoram
6. Give 1 tbsp for dijon mustard
7. Make ready 4 cup of cubed dry bread
8. Require 2 tbsp of olive oil
9. Make ready 1/2 cup chopped pitted kalamata
10. Need 4 oz - crumbled feta
11. Give 1 pints cherry tomatoes
12. Prepare 1 tbsp - fresh marjoram

Tomato Topped Corn and Feta Casserole step by step:

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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