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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Scalloped Corn and Tomatoes




Source of Recipe


From Better Homes and Gardens via http://homeadvisor.msn.com


Recipe Introduction


Make-Ahead Tip From BHG: Prepare the soft bread crumbs up to 1 day ahead. Store covered. (To make the crumbs, use a blender or food processor to break the bread into fluffy crumbs. One slice of bread yields about 3/4 cup soft bread crumbs.)


Recipe Link: http://bhg.com

List of Ingredients




2 (14-1/2-ounce) cans tomatoes, drained and chopped

1 (15-1/4-ounce) can whole kernel corn, drained

1 (14-3/4-ounce) can cream-style corn

2 slightly beaten eggs

1/4 cup all-purpose flour

2 teaspoons sugar

1/2 to 1 teaspoon pepper

1 medium onion, finely chopped

1/2 teaspoon garlic powder

1/3 cup margarine or butter

3 to 4 cups soft bread crumbs

1/2 cup grated Parmesan cheese


Recipe



1. In a 2-quart casserole, stir together tomatoes, whole kernel corn, cream-style corn, eggs, flour, sugar, and pepper.

2. For topping, in small saucepan cook onion and garlic powder in hot margarine or butter until tender. Remove from heat; stir in bread crumbs and Parmesan cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree F. oven about 1 hour or until brown, and set.

Serves 12
Calories 189
Fat 8 g
Cholesterol 39 mg
Sodium 514 mg