Scalloped Corn Tomatoes Recipes

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SCALLOPED CORN & TOMATOES



Scalloped Corn & Tomatoes image

Simple but tasty dish. I like to use jalapeño peppers to give the recipe a bit of zip and top it off with parmesan cheese.

Provided by Bergy

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Lightly grease a 1-quart casserole dish.
  • Heat oven to 350°F.
  • Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
  • Blend in the crumbs, onion, pepper and sugar.
  • Turn into the casserole.
  • Top with the parmesan cheese if you are using it.
  • Bake at 350°F for 30 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 342, Fat 14.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 658.7, Carbohydrate 50.8, Fiber 4.7, Sugar 14.2, Protein 7.4

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

SCALLOPED TOMATOES AND CORN



Scalloped Tomatoes and Corn image

I looked in my cabinet to find something different to make using a few vegetables.While perusing through one of my Crock-Pot cookbooks, I found this recipe that seemed to fit the bill. Everyone liked it and my son loved putting it over his rice. My mother-in-law needs something soft to eat since she has no teeth. This recipe...

Provided by Diane Taylor

Categories     Side Casseroles

Time 5h10m

Number Of Ingredients 6

1 can(s) 15 oz cream-style corn
1 can(s) 14 1/2 oz diced tomatoes, undrained
3/4 c saltine cracker crumbs
1 egg, lightly beaten
2 tsp sugar
3/4 tsp pepper

Steps:

  • 1. Combine corn, tomatoes with the juice, crackers crumbs, egg, sugar and pepper in the Crock-Pot; mix well.
  • 2. Cover; cook on LOW for 4 to 6 hours or until done.

SCALLOPED TOMATO AND CORN CASSEROLE



Scalloped Tomato and Corn Casserole image

Make and share this Scalloped Tomato and Corn Casserole recipe from Food.com.

Provided by lazyme

Categories     Corn

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon butter or 1 tablespoon margarine
3/4 cup seasoned bread crumbs
1 (19 ounce) can whole tomatoes (1 pound 3-ounces)
1 (4 ounce) can whole kernel corn, drained
salt and pepper, to taste

Steps:

  • Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
  • Drain tomatoes and reserve juice.
  • Add tomatoes and half of juice.
  • Add corn; salt and pepper to taste.
  • Cover with remaining bread crumbs.
  • Cover with reserved juice.
  • Bake at 350ºF for 1 hour or until bubbly.

Nutrition Facts : Calories 107.8, Fat 3.1, SaturatedFat 1.5, Cholesterol 5.2, Sodium 349.2, Carbohydrate 17.7, Fiber 2.3, Sugar 3.9, Protein 3.5

SCALLOPED CORN



Scalloped Corn image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

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