Scalloped Corn and Tomatoes

Ingredients:

1 egg, beaten
1 12-oz. can whole kernal corn, or Mexicorn, drained
1 1-lb. can whole tomatoes
1 medium onion - chopped
3/4 tsp. sugar
1 tsp. flour
3/4 tsp. salt
1/2 tsp. chili powder
1 C coarse cracker crumbs
1/4 C melted butter


Directions:

Preheat oven to 375 degrees.

Combine egg, corn, tomatoes and onion in a large bowl. Combine sugar, flour, salt and chili powder and sprinkle over vegetables. Mix cracker crumbs with melted butter. Combine 3/4 of cracker crumb mixture with vegetable mixture. Pour into greased 1 1/2-quart baking dish and top with remaining buttered crumbs. Bake for 35 minutes until topping is golden brown. Excellent!!

looks delicious, thank you for sharing.

Yes, it is delicious - I've always loved anything with cooked tomatoes in it like this. And you're very welcome.

Thanks for sharing. I hope my children will like it.