VOTE AT THESE COOKING WEB RINGS
SCALLOPED CORN & TOMATO
INGREDIENTS:
 | 2 cans (14 oz) chopped tomatoes, drained |
| 1 can (15 oz) whole kernel corn, drained |
| 1 can (14 oz) cream style corn |
| 2 eggs, beaten |
| 1/4 cup flour |
| 2 tsp sugar |
| Pepper to taste |
| 1/3 cup butter |
| 1 onion, chopped |
| 1/2 tsp garlic powder |
| 4 cups soft bread crumbs |
| 1/2 cups parmesan cheese |
DIRECTIONS: Using a 2 quart casserole sprayed with pan spray, combine tomatoes, both corns, eggs, flour, sugar & pepper, stir to mix. In a small sauce pan melt the butter, add the onion & garlic. Sauté until tender. Remove from heat & stir in the bread crumbs & cheese. Sprinkle over the tomato mixture. Bake uncovered at 350 F (176.67 C) for 1 hour or until top is brown & center is set.
SERVINGS: 6-8 TIME: 1 hour +
SERVING TIPS: For a buffet this should serve 10-12.
SCALLOPED CORN & TOMATO