Scalloped Corn & Tomatoes Recipe

Ingredients:

15 oz of tomatoes (canned); drained
15 oz of whole kernel corn (canned); drained
15 oz of cream style corn (canned)
2 pcs of beaten eggs
1/4 c of flour; sifted
1 Tbsp of sugar (white)
1 tsp of pepper
1/2 tsp of garlic powder
2 c of bread crumbs (soft)
1/2 c of cheese (Parmesan); shredded
1/3 c of butter (or margarine)
1 pc of onion; minced

Instructions:

Preheat the oven at 350 degrees F. Grease a medium-sized casserole by spraying a nonstick vegetable spray.

Combine cream style corn, whole kernel corn, tomatoes, flour, pepper, eggs, and sugar; stir well. Pour onto the greased casserole.

Melt the butter on the skillet above moderate heat then saute the onion till it becomes limp. Add crumbs, cheese, and powdered garlic; combine well.

Spread onto the corn mixture inside the prepared casserole then bake inside the preheated oven for an hour.

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