Crustless Corn and Tomato Pie

This recipe is great for using up extra bread. It makes a good brunch dish as well as an unusual dinner.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups whole kernel corn
• 1 (28 ounce) can no-salt-added whole tomatoes, undrained
• 6  slices  bread, torn into small pieces
• 1  clove garlic, pressed or minced
• 1⁄4 cup  chopped green onion (, scallions)
• 1⁄4 cup  chopped fresh parsley
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 2  tablespoons  corn oil margarine
• 1  large egg
• 3  large  egg whites
• 4  ounces reduced-fat sharp cheddar cheese, grated (1 cup)
• 1⁄2 cup  fresh breadcrumb (1 slice)

Directions

1. Preheat the oven to 375 Degrees F.
2. Spray a 10-inch pie plate with non stick vegetable spray and set aside.
3. Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well.
4. Spoon the mixture into the prepared pie plate.
5. Top with the cheese and bread crumbs.
6. Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes.