Scalloped Corn & Tomatoes

• 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)

1. Lightly grease a 1-quart casserole dish.
2. Heat oven to 350u0b0F.
3. Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
4. Blend in the crumbs, onion, pepper and sugar.
5. Turn into the casserole.
6. Top with the parmesan cheese if you are using it.
7. Bake at 350u0b0F for 30 minutes or until lightly browned and heated through.

whole kernel corn, roma tomatoes, tomato juice, butter, salt, breadcrumbs, onions, green peppers, brown sugar, butter, parmesan cheese

Taken from www.food.com/recipe/scalloped-corn-tomatoes-54846 (may not work)