Scalloped Corn & Tomatoes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
2 cans (14.5 ounce size) tomatoes, drained and chopped
1 can (15.25 ounce size) whole kernel corn, drained
1 can (14.75 ounce size) cream-style corn
2 slightly beaten eggs
1/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup margarine or butter
4 cups soft bread crumbs
1/2 cup grated Parmesan cheese
Directions:
In 2-quart casserole stir together tomatoes, whole kernel corn, cream-style corn, eggs, flour, sugar, and pepper.
For topping, in small saucepan cook onion and garlic powder in hot margarine or butter till tender. Remove from heat; stir in bread crumbs and Parmesan cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degrees F. oven about 1 hour or until brown and set.
Make-Ahead Tip: 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 Location: https://www.cdkitchen.com/recipes/recs/2148/Scalloped-Corn-Tomatoes84145.shtml
Recipe ID: 54929
Nutrition:
per serving: 195 calories, 8g fat, 27g carbohydrates, 6g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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