Escalloped Corn And Tomatoes

• 2 (14 1/2 oz. or 16 oz.) cans whole tomatoes, drained & cut up
• 1 (8 3/4 oz.) can cream-style corn
• 1 (8 oz.) can whole kernel corn, drained
• 2 slightly beaten eggs
• 2 Tbsp. all-purpose flour
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. butter or margarine
• 1 med. onion, chopped
• 4 c. soft bread crumbs
• 1/2 c. grated Parmesan cheese
• 1 clove garlic, minced

1. Combine tomatoes, corn, eggs, flour, sugar and pepper.
2. Turn into 17 x 7 1/2 x 2 inch baking dish.
3. Melt butter, add onion and garlic.
4. Cook until tender but not brown.
5. Combine bread crumbs and Parmesan; add to butter mixture and toss to combine.
6. Sprinkle over baking dish.
7. Bake at 350u0b0 for 30 minutes, or until a knife inserted comes out clean.
8. Serves 8.

tomatoes, creamstyle, whole kernel corn, eggs, flour, sugar, salt, pepper, butter, onion, bread crumbs, parmesan cheese, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41260 (may not work)