Scalloped Corn & Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.