Scalloped Corn And Tomatoes
Creamy and hearty, this scalloped corn and tomato casserole combines sweet corn, savory tomatoes, and cheesy bread topping, perfect for family dinners or holiday gatherings.
Ingredients
- 14 1/2 oz. cans tomatoes, drained, chopped ⓘ
- 15 1/4 oz. can whole kernel corn, drained ⓘ
- 14 3/4 oz. can cream style corn ⓘ
- 2 eggs, slightly beaten ⓘ
- 1/4 cup all purpose flour ⓘ
- 2 tsp. sugar ⓘ
- 1/2 tsp. pepper ⓘ
- 1 medium onion, finely chopped ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/3 cup butter or margarine ⓘ
- 4 cups soft bread crumbs ⓘ
- 1/2 cup parmesan cheese ⓘ
Instructions
- In a 2-quart casserole, stir together the drained and chopped tomatoes, drained whole kernel corn, cream-style corn, beaten eggs, flour, sugar, and pepper.
- Sauté the chopped onion in butter or margarine until tender.
- Add the sautéed onion to the corn and tomato mixture, stirring well.
- Transfer the mixture to a greased baking dish.
- Combine the soft bread crumbs with parmesan cheese and sprinkle evenly over the top of the casserole.
- Bake in a preheated oven at 350°F (175°C) for about 35-45 minutes, or until bubbly and golden brown.
Tips & Substitutions
For added flavor, consider mixing in some diced bell peppers or jalapeños. If you don't have parmesan cheese, try a sharp cheddar or a sprinkle of nutritional yeast for a vegetarian alternative. To ensure a golden topping, broil for the last few minutes of baking, watching carefully to prevent burning.
Serving Suggestions
This scalloped corn and tomatoes dish is perfect as a side for grilled meats or a hearty main for a meatless dinner. Pair it with a fresh green salad or serve alongside the popular Three Layer Salad for a delightful meal. It also makes a great potluck dish, sure to please a crowd.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to maintain moisture, heating at 350°F (175°C) until warmed through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn And Tomatoes contains roughly 559 calories, with 14g protein, 79g carbohydrates, and 24g fat. It is an excellent source of vitamin C (125% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 664mg per serving (29% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn for canned. Just make sure to thaw and drain it before adding it to the mixture to avoid excess moisture, which can affect the texture of the dish.
How can I make this recipe gluten-free?
To make this scalloped corn and tomatoes recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs. This way, you can still enjoy this comforting dish without gluten.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This allows for even cooking.
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).