pat's Recipe

Escalloped Corn and Tomatoes

Category: Vegetable

2 14 1/2 or 16-oz cans whole tomatoes,
drained and cut up
1 8 3/4-ounce can cream-style corn
1 8-ounce can whole-kernel corn, drained
2 slightly beaten eggs
2 Tbsp sugar
1/2 tsp pepper
1/4 cup butter
1 medium onion, finely chopped
1 garlic clove, minced
4 cups soft bread crumbs
1/2 cup Parmesan cheese, grated

Combine tomatoes, cream-style corn, drained whole-kernel corn, eggs, flour, sugar and pepper. Turn into a 12x7 1/2x2-inch baking dish.
In a medium saucepan, melt butter. Add the onion and garlic. Cook till onion is tender, but not brown.
Combine bread crumbs and Parmesan cheese, Add the butter mixture to the bread-crumb mixture and toss to combine, Sprinkle over the baking dish.
Bake in a 350 degree oven for about 30 minutes or till a knife inserted near the center comes out clean.

serves 8