Best Scalloped Corn And Tomatoes Recipes
SCALLOPED TOMATOES AND CORN
I looked in my cabinet to find something different to make using a few vegetables.While perusing through one of my Crock-Pot cookbooks, I found this recipe that seemed to fit the bill. Everyone liked it and my son loved putting it over his rice. My mother-in-law needs something soft to eat since she has no teeth. This recipe...
Provided by Diane Taylor
Categories Side Casseroles
Time 5h10m
Number Of Ingredients 6
Steps:
- 1. Combine corn, tomatoes with the juice, crackers crumbs, egg, sugar and pepper in the Crock-Pot; mix well.
- 2. Cover; cook on LOW for 4 to 6 hours or until done.
SCALLOPED CORN AND TOMATOES
Steps:
- Mix tomatoes, corn eggs, flour, sugar and pepper in a large bowl. Pour into a 2 quart casserole or a 9x13 pan. To make topping, cook onion and garlic in hot butter till tender but not brown. Remove from heat; stir in crumbs and Parmesan cheese. Sprinkle crumb mixture on top of corn mixture. Bake, uncovered, at 350 degrees for 1 hour or until brown and set.
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