Scalloped Corn & Tomatoes

Scalloped Corn & Tomatoes

2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream−style corn, (15oz)
2 eggs, beaten
1/4 cup flour
1 tablespoon sugar
1 teaspoon pepper
1 onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup butter or margarine
2 cups soft bread crumbs
1/2 cup Parmesan cheese, grated

Preheat oven to 350F. Spray a 2−quart casserole with nonstick cooking spray.
Stir together tomatoes, corn, cream−style corn, eggs, flour, sugar, and pepper.
Pour into casserole. In a skillet over medium heat, melt butter; saute onion until
soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese;
sprinkle over the top of the casserole. Bake for 50 to 60 minutes.