Scalloped Tomato and Corn Casserole

From Favorite Recipes of Lutheran Ladies Casseroles 1968. Sounds easy and good.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine
• 3⁄4 cup  seasoned bread crumbs
• 1 (19 ounce) can whole tomatoes (1 pound 3-ounces)
• 1 (4 ounce) can whole kernel corn, drained
•  salt and pepper, to taste

Directions

1. Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
2. Drain tomatoes and reserve juice.
3. Add tomatoes and half of juice.
4. Add corn; salt and pepper to taste.
5. Cover with remaining bread crumbs.
6. Cover with reserved juice.
7. Bake at 350ºF for 1 hour or until bubbly.