Scalloped corn and tomatoes recipe
Recipe ingredients:
- 2 cans diced tomatoes, drained, 15oz
- 1 can whole kernel corn, drained, 15oz
- 1 can cream-style corn, 15oz
- 2 eggs, beaten
- 1/4 cup flour
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1 onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/3 cup butter or margarine
- 2 cups soft bread crumbs
- 1/2 cup Parmesan cheese, grated
Recipe method:
- Preheat oven to 350F.
- Spray a 2-quart casserole with nonstick cooking spray.
- Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar and pepper.
- Pour into casserole.
- In a skillet over medium heat, melt butter.
- Saute onion until soft.
- Combine with the garlic powder, bread crumbs and Parmesan cheese.
- Sprinkle over the top of the casserole.
- Bake for 50 to 60 minutes.
Tags: scalloped, corn, tomatoes, recipe, thanksgiving, recipes, cooking