A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Corn and Sun-Dried Tomatoes
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- #32244
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
2 1/2 cups corn kernels, frozen or canned
4 sun-dried tomatoes, drained and chopped
3 tablespoons finely chopped fresh basil
1/3 cup chopped green onions
salt and pepper, to taste
directions
Rehydrate tomatoes in hot water for 10 minutes. Drain.
Combine butter, corn and tomatoes in a large skillet over medium high heat for about 4-5 minutes. Add corn mixture and remaining ingredients in a serving bowl, tossing to combine.
Season with salt and pepper to taste. Serve warm.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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