SCALLOPED CORN AND TOMATOES

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

In a 2-quart casserole stir together tomatoes, kernel corn, cream-style corn, 
eggs, glour, sugar, and pepper.

For topping, in a small saucepan cook onion and garlic powder in hot margarine 
or butter till tender but not brown.  Remove from heat; stir in crumbs and 
Parmesan.  Sprinkle atop corn mixture.  Bake, uncovered, in a 350 oven about 1 
hour or till brown and set.  Makes 12 side-dish servings.

Nutrition facts per serving:  247 cal., 9 g total fat (2 g sat. fat), 39 mg 
chol., 443 mg sodium, 36 g carbo., 4 g fiber, and 8 g pro.

Daily Values:  14% vit. A, 20% vit. C, 8% calcium, and 12% iron.