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.