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Scalloped Corn and Tomatoes
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
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 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. Makes 12 servings.
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