Scalloped Corn And Tomatoes

prep time:: 15 min
total time:: 60 min cook time

Makes 10 servings

Ginny Parziale

Goes well with any family dinner, plus serves a crowd.

ingredients

2 14 1/2 ounce cans chopped or diced tomatoes, drained of liquid
1 15 1/4 ounce can whole kernel corn, drained
1 14 3/4 ounce cream style corn
2 slightly beaten eggs
1/4 cup flour
2 teaspoons sugar
1/2 teaspoon pepper
1 medium onion chopped finely
1/2 teaspoon garlic powder
1/3 cup butter or margarine
3 to 4 soft fresh bread crumbs
1/2 cup grated Parmesan cheese

directions

1
Preheat oven to 350 degrees
2
In a 2 QT. casserole, stir together tomatoes, both corns, eggs, flour, sugar, and pepper.
3
Can be made ahead to this point and refrigerated.When ready to bake prepare topping.
4
For topping, in a small pan, cook onion and garlic powder in hot butter or margarine until tender. Remove from heat and stir in bread crumbs and Parmesan cheese. Sprinkle over corn mixture. Bake uncovered, for about an hour or until brown and set.

notes

To make fresh bread crumbs use a food processor or blender and any type of bread you like. Store in a ziplock bag in the freezer, they last a long time.

Source: Ginny Parziale