Tomato & Corn Scallop
- 1 (8 ounce) jar Cheese Whiz
- 1 (12 ounce) can corn, drained
- 34 cup cracker, crushed
- 3 tomatoes, sliced
- 1 tablespoon butter, melted
- Melt the cheese, stir in corn and 1/2 of the cracker crumbs.
- Layer 1/2 of the corn and tomato slices into to a oven safe dish.
- Repeat layers.
- Toss remaining crumbs with the melted butter.
- Sprinkle over casserole.
- Bake at 350 for 30 minutes.
corn, cracker, tomatoes, butter
Taken from www.food.com/recipe/tomato-corn-scallop-151995 (may not work)