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Scalloped Tomatoes and Corn
Creamed corn, canned tomatoes and crushed crackers go in a slow cooker with some other ingredients. The cracker crumbs puff up while cooking, making this vegetable dish very fluffy. A unique slow cooker side dish!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 people
Ingredients
- 1 can (14 ¾ oz) cream-style corn
- 1 can (14 oz) diced tomatoes
- ¾ cup saltine or soda cracker crumbs
- 1 egg lightly beaten
- 2 tsp sugar
- ¾ tsp black pepper
- Chopped fresh tomatoes and Italian parsley optional
Instructions
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Combine corn, diced tomatoes, cracker crumbs, egg, sugar and pepper in Crock-Pot® slow cooker, stir to blend. Cover; cook on LOW 4 to 6 hours. Sprinkle with fresh tomatoes and parsley before serving, if desired.
Recipe Notes
I only cooked this for 1 hour, and then I turned it off. The tomatoes were already burning on the edges of the slow cooker. I waited until I was preparing the rest of the dinner, then I put the slow cooker back on for 1 ½ hours. The edges still burned, but at least the bottom didn’t burn. If I would have done the full 4 to 6 hours, I think the whole bottom may have burned. This was a little to much tomato to corn ratio for me and I love tomatoes. If I make this again I would use 2 cans of corn.