Corn and Potato Casserole with Tomato Sauce

This comforting Corn and Potato Casserole combines the sweetness of canned corn with creamy potatoes, all enveloped in a rich tomato sauce. A sprinkle of cheese adds a delightful touch, making it perfect for a family dinner or a cozy gathering. This dish is vegetarian-friendly and can easily be made gluten-free, offering a heartwarming meal with a balance of flavors and textures.

Ingredients:

• 2 cups canned corn, drained
• 4 medium potatoes, peeled and diced
• 1 can (15 oz) tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften.
5. In a large mixing bowl, combine the cooked potatoes, drained corn, tomato sauce, oregano, basil, salt, and pepper. Mix well.
6. Transfer the mixture to a greased baking dish. Top with shredded cheese and breadcrumbs if using.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving.