Escalloped Corn and Tomatoes

Here’s a nice corn casserole you might want to make for Thanksgiving.

Escalloped Corn and Tomatoes

Ingredients
2  14-1/2-ounce cans whole tomatoes, drained and cut up
1  8-3/4-ounce can whole kernel corn, drained
1  8-1/4-ounce can cream-style corn
2   slightly beaten eggs
2  tablespoons all-purpose flour
1  teaspoon sugar
1/2  teaspoon ground black pepper
1/4  teaspoon salt
1/4  cup butter or margarine
1  cup finely chopped onion
1  clove garlic, minced
3  cups soft bread crumbs
1/2  cup grated Parmesan cheese

Directions
1. In a large bowl, combine tomatoes, corn, cream-style corn, eggs, flour, sugar, pepper, and salt. Transfer to a 12x7-1/2x2-inch baking dish. Set aside.  
2. In a medium saucepan, melt butter. Add the onion and garlic. Cook until onion is tender but not brown.  
3. In a large bowl, combine bread crumbs and Parmesan cheese. Add onion mixture; toss to combine. Sprinkle bread crumb mixture over the tomato mixture.  
4. Bake in a 350 degree F oven 30 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.