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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
Preparation:
Preheat oven to 350 degrees. 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.
Serves 8.
Serves 8.
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Corn Recipe Index
Tomato Recipes
Side Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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