Escalloped Corn and Tomatoes
Escalloped Corn And Tomatoes is an impressive dinner. Made with 2 (14 1/2 oz. or 16 oz.) cans whole tomatoes, drained & cut up, 1 (8 3/4 oz.) can cream-style corn, 1 (8 oz.) can whole kernel corn, drained, 2 slightly beaten eggs and 2 tbsp. all-purpose flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine tomatoes, corn, eggs, flour, sugar and pepper.
Turn into 17 x 7 1/2 x 2 inch baking dish.
Melt butter, add onion and garlic.
Cook until tender but not brown.
Combine bread crumbs and Parmesan; add to butter mixture and toss to combine.
Sprinkle over baking dish.
Bake at 350Β° for 30 minutes, or until a knife inserted comes out clean.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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