Scalloped Corn and Tomatoes

Scalloped Corn and Potatoes fresh from the oven!

Makes 12 side dish servings.  This is definitely indulgent – possibly a good Thanksgiving side.

  • 2 pints or two 14.5 ounce cans tomatoes, drained and chopped
  • 1 pint or one 15.5 ounce can whole kernel corn, drained
  • 1 14.75 ounce can creamed 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
  • 1 large or 2 medium tomatoes, thinly sliced
  • 4 cups soft bread crumbs
  • 1/2 cup grated parmesan cheese
  1. In a 2-quart casserole stir together tomatoes, kernel corn, cream style corn, eggs, flour, sugar and pepper.
  2. Lay tomatoes across casserole in a single layer.
  3. For topping, in a small saucepan cook onion and garlic powder in hot margarine or butter till tender but not brown.  Remove from heat; stir in crumbs and parmesan.  Sprinkle atop corn mixture.  Bake, uncovered, in a 350 F oven about 1 hour or until brown and set.

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