Scalloped Tomato And Corn Casserole - cooking recipe

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

Preparation

Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
Drain tomatoes and reserve juice.
Add tomatoes and half of juice.
Add corn; salt and pepper to taste.
Cover with remaining bread crumbs.
Cover with reserved juice.
Bake at 350\u00b0F for 1 hour or until bubbly.