Scalloped Corn and Tomatoes

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.