Scalloped Corn and Tomatoes

• 2 14-1/2-ounce cans tomatoes, drained and chopped
• 1 15-1/4-ounce can whole kernel corn, drained
• 1 14-3/4-ounce can cream-style corn
• 2 slightly beaten eggs
• 1/4 cup all-purpose flour
• 2 teaspoons sugar
• 1/2 to 1 teaspoon pepper
• 1 medium onion, finely chopped 1/2 teaspoon garlic powder
• 1/3 cup margarine or butter
• 4 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese

Instructions:
In 2-quart casserole stir together tomatoes, whole kernel corn, cream-style corn, eggs, flour, sugar, and pepper.
For topping, in small saucepan cook onion and garlic powder in hot margarine or butter till tender. Remove from heat; stir in bread crumbs and Parmesan cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree F. oven about 1 hour or until brown and set.
Makes 12 servings.

Make-Ahead Tip: Prepare the soft bread crumbs up to 1 day ahead. Store covered. (To make the crumbs, use a blender or food processor to break the bread into fluffy crumbs. One slice of bread yields about 3/4 cup soft bread crumbs.)