Best Scalloped Corn 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 & TOMATOES
Simple but tasty dish. I like to use jalapeño peppers to give the recipe a bit of zip and top it off with parmesan cheese.
Provided by Bergy
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a 1-quart casserole dish.
- Heat oven to 350°F.
- Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
- Blend in the crumbs, onion, pepper and sugar.
- Turn into the casserole.
- Top with the parmesan cheese if you are using it.
- Bake at 350°F for 30 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 342, Fat 14.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 658.7, Carbohydrate 50.8, Fiber 4.7, Sugar 14.2, Protein 7.4
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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