1 (14.5-ounce) can diced tomatoes with basil and oregano, drained
1 (11-ounce) can shoepeg white corn, rinsed and drained
1 cup shredded mozzarella cheese
1 cup grated Asiago cheese
½ cup diced red onion
½ cup sour cream
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup crushed buttery round crackers
¼ cup butter, melted
Garnish: diced bell peppers
Instructions
Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
In bottom of prepared pan, sprinkle ½ cup bread crumbs.
In a large bowl, stir together whole kernel corn, next 10 ingredients, and remaining ½ cup bread crumbs. Spoon into prepared pan. Top with crushed crackers, and drizzle with melted butter.
Bake for 30 minutes or until hot and bubbly. Garnish with bell pepper, if desired.
Notes
You can use 3 cups fresh or thawed frozen corn kernels in place of canned if you like.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/italian-corn-casserole-recipe/