1/4 cup butter
1/4 cup flour
1 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. onion salt
2 cups drained whole kernel corn
1 cup drained tomatoes
1 tsp. rosemary
2 tbsp. butter
1/2 cup bread crumbs

Melt butter; stir in flour. Remove from heat and stir in milk. Cook until thickened. Add seasonings and corn. Combine tomatoes and crushed rosemary. Stir into first mixture. Pour into 1 1/2 quart greased casserole. Top with buttered crumbs.

Bake in a moderate oven (350°F) 4-5 minutes or until nicely browned.

Makes 6 servings.

Submitted by: Kelli Bradshaw