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Escalloped Corn and Tomatoes
Bake: 30 mins at 350°F
Ingredients
- 2 14 1/2 ounce can whole tomatoes, drained and cut up
- 1 8 3/4 ounce can whole kernel corn, drained
- 1 8 1/4 ounce can cream-style corn
- 2 slightly beaten eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup butter or margarine
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 3 cups soft bread crumbs
- 1/2 cup grated Parmesan cheese
Directions
1. In a large bowl, combine tomatoes, corn, cream-style corn, eggs, flour, sugar, pepper, and salt. Transfer to a 12x7-1/2x2-inch baking dish. Set aside.
2. In a medium saucepan, melt butter. Add the onion and garlic. Cook until onion is tender but not brown.
3. In a large bowl, combine bread crumbs and Parmesan cheese. Add onion mixture; toss to combine. Sprinkle bread crumb mixture over the tomato mixture.
4. Bake in a 350 degree F oven 30 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.
