Scalloped Corn & Tomatoes

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.)