Scalloped Corn and Tomatoes

INGREDIENTS:

2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream-style corn, (15oz)
2 eggs, beaten
1/4 cup flour
1 tablespoon sugar
1 teaspoon pepper
1 onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup butter or margarine
2 cups soft bread crumbs
1/2 cup Parmesan cheese, grated

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.
Serves 8.

Thanksgiving Vegetable Side Dishes
Recipes for Green beans, broccoli almond stir fry, Ginger carrot souffle and more

Thanksgiving Salads
Pea and Cheese salad, old fashioned Ambrosia, Broccoli salad....

Thanksgiving Turkey Recipes
Recipes for deep fried turkey, Blackened Turkey , Turducken...

Thanksgiving Stuffing Recipes
Basic Savory stuffing, Oyster stuffing, Sauerkraut and rye bread stuffing...

Cranberry Sauces and Relishes
Cranberry Sauces, chutneys, and relishes that give a nice contrast to your Thanksgiving entree.