Scalloped Corn and Tomatoes

[Guest guest]

Scalloped Corn and Tomatoes

Prep Time: 15 minutes

 

 

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.)

 

Nutritional facts per serving

 

calories: 189 , total fat: 8g , saturated fat: 2g ,

cholesterol: 39mg , sodium: 514mg , carbohydrate: 25g

, fiber: 2g , protein: 6g , vitamin A: 13% , vitamin

C: 23% , calcium: 8% , iron: 9%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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