Scalloped Corn & Tomatoes

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Lightly grease a 1-quart casserole dish.
  2. Heat oven to 350°F.
  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 350°F for 30 minutes or until lightly browned and heated through.

Reviews

(2)
Most Helpful

This was very good! I used the jalapenos and parmesan cheese, also added a clove of garlic (use garlic in everything but dessert) Thank you Bergy for adding a new side dish to my cookbook!

Colorado Cookie June 13, 2003

This was very good and better the next day! I hate to admit it but I didn't have any tomatoes so I added left over green beans from the night before and upped the juice to 3/4 cup. Because of this there was not much liquid. I also added some garlic, it's a habit now! The parmesan cheese is a great finishing touch.It's a great way to use my frozen garden veggies. Next time I will use the tomatoes and add a hot pepper as you suggested.Thank you.

Paka January 11, 2011

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