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Scalloped Corn and Tomatoes
Ingredients:
2 pints or two 14 1/2 oz. cans tomatoes, drained and chopped
1 pint or one 15 1/4 oz. can whole kernel corn, drained
1 14 1/4 oz. can cream-style corn
2 slightly beaten eggs
1/4 c. flour
2 tsp. sugar
1/2 to 1 tsp. pepper
1 medium onion, finely chopped
1/2 tsp. garlic powder
1/3 c. butter
4 c. soft bread crumbs
1/2 c. Parmesan cheese
2 pints or two 14 1/2 oz. cans tomatoes, drained and chopped
1 pint or one 15 1/4 oz. can whole kernel corn, drained
1 14 1/4 oz. can cream-style corn
2 slightly beaten eggs
1/4 c. flour
2 tsp. sugar
1/2 to 1 tsp. pepper
1 medium onion, finely chopped
1/2 tsp. garlic powder
1/3 c. butter
4 c. soft bread crumbs
1/2 c. Parmesan cheese
Directions:
In a 2 qt. cassereole stir together tomatoes, kernel corn, cream-style corn, eggs, flour, sugar and pepper.
For topping, in a small saucepan cook onion and garlic powder in hot butter till tender but not brown. Remove from heat; stir in crumbs and Parmesan. Sprinkle atop corn mixture. Bake, uncovered, in a 350 degree oven about 1 hour or till brown and set.
Makes 12 Servings
In a 2 qt. cassereole stir together tomatoes, kernel corn, cream-style corn, eggs, flour, sugar and pepper.
For topping, in a small saucepan cook onion and garlic powder in hot butter till tender but not brown. Remove from heat; stir in crumbs and Parmesan. Sprinkle atop corn mixture. Bake, uncovered, in a 350 degree oven about 1 hour or till brown and set.
Makes 12 Servings
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