Scalloped corn and tomatoes recipe

Recipe ingredients

• 2 cans diced tomatoes, drained, 15oz
• 1 can whole kernel corn, drained, 15oz
• 1 can cream-style corn, 15oz
• 2 eggs, beaten
• 1/4 cup flour
• 1 tablespoon sugar
• 1 teaspoon pepper
• 1 onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/3 cup butter or margarine
• 2 cups soft bread crumbs
• 1/2 cup Parmesan cheese, grated

Recipe method

• Preheat oven to 350F.
• Spray a 2-quart casserole with nonstick cooking spray.
• Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar and pepper.
• Pour into casserole.
• In a skillet over medium heat, melt butter.
• Saute onion until soft.
• Combine with the garlic powder, bread crumbs and Parmesan cheese.
• Sprinkle over the top of the casserole.
• Bake for 50 to 60 minutes.

Other thanksgiving recipes:

• Southern greens recipe
• Southern oyster casserole recipe
• Squash casserole recipe
• Stuffed acorn squash recipe
• Sweet potato pecan pie recipe

Scalloped corn and tomatoes recipe