Scalloped Corn Tomatoes
Brighten up your table with Scalloped Corn Tomatoes, an irresistibly creamy and savory casserole that’s a true celebration of summer produce! This vibrant dish layers juicy, ripe tomato slices with sweet corn kernels and a rich Parmesan-infused béchamel sauce, all topped with a golden breadcrumb crust for an irresistible crunch. Perfect as a side dish or a light vegetarian main, it comes together in just 45 minutes, blending sautéed onions and garlic with fresh, wholesome flavors. Finished with a touch of fresh parsley, this recipe is as stunning as it is satisfying. Ideal for weeknight dinners, potlucks, or even holiday spreads, this easy-to-make comfort food will have everyone scooping seconds. Keywords: scalloped corn tomatoes, tomato casserole, vegetarian side dish, summer recipes, easy casserole, comfort food.
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Recipe Information
Ingredients
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 units tomatoes (medium-sized, ripe)
- 1 unit onion (small, finely chopped)
- 4 tablespoons unsalted butter
- 1 cup breadcrumbs (plain or seasoned)
- 1 cup grated Parmesan cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish with butter or non-stick spray.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and toasted, about 2-3 minutes. Remove from heat and set aside.
In the same skillet, add olive oil. Sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 3-4 minutes. Remove from heat.
Slice the tomatoes into thin, even slices. Set aside.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until a paste forms. Gradually pour in the milk while whisking to create a smooth sauce. Cook for 2-3 minutes until thickened. Remove from heat and mix in the grated Parmesan cheese. Stir until the cheese melts, then season the sauce with salt and black pepper.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer half of the tomato slices evenly over the sauce, followed by half of the corn kernels and half of the sautéed onion and garlic mixture.
Drizzle a portion of the cheese sauce over the layers, then repeat with the remaining tomatoes, corn, and onion mixture. Pour the remaining cheese sauce evenly over the top.
Sprinkle the toasted breadcrumbs over the final layer. Cover the dish loosely with aluminum foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Garnish with freshly chopped parsley before serving, if desired. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
