Scalloped Corn & Tomatoes

Submitted by Bergy

"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: 45mins
• Ingredients: 11
• 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.

Reviews

[Colorado Cookie]

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!

 

[Anonymous]

This is almost identical to a recipe my mother would make for me. This side dish is so good! We moved to Alaska, so she would use canned stewed tomatoes and some times put crackers in the casserole. Other times she would use bread cubes. Either way, it was always my favorite.

 

[Paka1931]

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.