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Scalloped Corn and Tomatoes
Ingredients
-
2
14 1/2 ounce can 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
- 1
teaspoon pepper
-
1
medium onion, finely chopped
-
1/2
teaspoon garlic powder
-
1/3
cup margarine or butter
-
3
- 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.
From the Test Kitchen
- 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.)
Nutrition Facts
(Scalloped Corn and Tomatoes)
- Servings Per Recipe 12,
- Calories 189,
- Protein (gm) 6,
- Carbohydrate (gm) 25,
- Fat, total (gm) 8,
- Cholesterol (mg) 39,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 134,
- Vitamin C (mg) 14,
- Sodium (mg) 514,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this years ago and still make it today. It is so good and summery.
5/28/2011 07:06:31 PM Report Abuse