Scalloped Corn & Tomatoes

11 ingredients
7 steps

Ingredients

  • 2 1/2 cups whole kernel corn (fresh or well drained canned)
  • 1 3/4 cups roma tomatoes, chopped (fresh)
  • 1/4 cup tomato juice
  • 2 tablespoons butter or 2 tablespoons margarine
  • salt & pepper
  • 1 cup fine breadcrumbs
  • 5 tablespoons onions, minced
  • 5 tablespoons green peppers, chopped (I use jalapenos)
  • 2 tablespoons brown sugar (or sugar substitute)
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1/4 cup parmesan cheese (optional)

Directions

  1. 1
    Lightly grease a 1-quart casserole dish.
  2. 2
    Heat oven to 350°F.
  3. 3
    Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
  4. 4
    Blend in the crumbs, onion, pepper and sugar.
  5. 5
    Turn into the casserole.
  6. 6
    Top with the parmesan cheese if you are using it.
  7. 7
    Bake at 350°F for 30 minutes or until lightly browned and heated through.

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