~Sent in by Larry Holmes, Ontario, Canada
2 cans (14 ½ ounces each) tomatoes,
drained and chopped
1 can (15 ¼ ounces) whole kernel corn,
drained
1 can (14 ¼ ounces) creamed corn
2 slightly beaten eggs
¼ cup all-purpose flour
2 teaspoons sugar
½ to 1 teaspoon pepper
1 medium onion, finely chopped
½ teaspoon garlic powder
1/3 cup butter
4 cups soft bread crumbs
½ cup grated Parmesan cheese
In a 2-quart casserole 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° F oven about
1 hour or until brown and set.
Makes 12 side-dish servings.
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