Scalloped Corn and Tomatoes

The bread crumbs and cheese make a crunchy topping on this easy corn casserole.

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  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 1 hr 350°F

Scalloped Corn and Tomatoes

Reviews (0)

3.0 by 2 people

Rate This!

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

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.)

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Nutrition Facts (Scalloped Corn and Tomatoes)

  • Per serving:
  • 189 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 39 mg chol. ,
  • 514 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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