2 (14 1/2 oz. or 16 oz.) cans whole tomatoes, drained & cut up
1 (8 3/4 oz.) can cream-style corn
1 (8 oz.) can whole kernel corn, drained
2 slightly beaten eggs
2 tbsp. all-purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter
1 med. onion, chopped
4 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1 clove garlic, minced

Combine tomatoes, corn, eggs, flour, sugar and pepper. Turn into 17 x 7 1/2 x 2 inch baking dish. Melt butter, add onion and garlic. Cook until tender but not brown. Combine bread crumbs and Parmesan; add to butter mixture and toss to combine. Sprinkle over baking dish.

Bake at 350°F for 30 minutes, or until a knife inserted comes out clean.

Serves 8.