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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups whole kernel corn (fresh or well drained canned)
• 1 3⁄4 cups roma tomatoes, chopped (fresh)
• 1⁄4 cup tomato juice
• 2  tablespoons butter or 2  tablespoons margarine
•  salt & pepper
• 1  cup  fine breadcrumbs
• 5  tablespoons onions, minced
• 5  tablespoons green peppers, chopped (I use jalapenos)
• 2  tablespoons brown sugar (or sugar substitute)
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 cup parmesan cheese (optional)

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.