Escalloped Corn And Tomatoes - cooking recipe

Ingredients

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
2 Tbsp. all-purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
1 med. onion, chopped
4 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1 clove garlic, minced

Preparation

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 350\u00b0 for 30 minutes, or until a knife inserted comes out clean.
Serves 8.