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"Hunger is the best sauce in the world."--Cervantes

Scalloped Corn and Tomatoes Recipe

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This recipe for Scalloped Corn and Tomatoes is from Woodsies Hilltop Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (14 ½ oz.) cans tomatoes, drained and chopped
1 (15 ¼ oz.) can whole kernel corn
1 (14 ½ oz.) can cream style corn
2 eggs, slightly beaten
1/4 c. flour
2 tsp. sugar
Pepper
1 medium onion, chopped
Garlic powder
1/3 c. butter
4 c. soft bread crumbs
1/2 c. grated Parmesan cheese
Directions:
Directions:
In 2 quart casserole, stir together tomatoes, corn, cream corn, eggs, flour, sugar, and pepper.
For topping, in small saucepan, cook onion and garlic in butter till tender. Remove from heat; stir in crumbs and cheese. Sprinkle on top corn mixture. Bake uncovered, in a 350 degree oven for 1 hour.
Personal Notes:
Personal Notes:
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