Ingredients

• 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

Directions

1. In 2-quart casserole, stir together tomatoes, whole kernel corn, cream-style corn, eggs, flour, sugar, and pepper.

2. 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.

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.)