Escalloped Corn And Tomatoes
Creamy escalloped corn and tomatoes combine with savory bread crumbs and Parmesan for a comforting baked dish perfect for family dinners or gatherings.
Ingredients
- 2 (14 1/2 oz. or 16 oz.) cans whole tomatoes, drained and chopped ⓘ
- 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 cup butter or margarine ⓘ
- 1 medium onion, chopped ⓘ
- 4 cups soft bread crumbs ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 1 clove garlic, minced ⓘ
Instructions
- Combine the drained and chopped tomatoes, cream-style corn, drained whole kernel corn, beaten eggs, flour, sugar, and pepper in a bowl.
- Pour the mixture into a 17 x 7 1/2 x 2 inch baking dish.
- Melt the butter or margarine in a skillet, then add chopped onion and minced garlic.
- Cook until the onion and garlic are tender but not browned.
- Mix bread crumbs and grated Parmesan cheese in a separate bowl, then add to the butter mixture and toss to combine.
- Sprinkle the bread crumb and Parmesan mixture over the top of the casserole.
- Bake at 350°F for 30 minutes, or until a knife inserted in the center comes out clean.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).