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Corn Tomato Bake

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Corn Tomato Bake

Prep Time: 15 minutes

Servings: 12

Need a zesty new idea for a potluck casserole? Give this one a try. Kellogg's® Special K® Multi-Grain crackers add pizzazz to corn and tomatoes.


  2 cans (14 1/2 oz. each) petite diced tomatoes, drained

  1 can (15 oz.) cream-style corn

  1 cup frozen whole kernel corn

  1/2 cup refrigerated egg product or 2 eggs, slightly beaten

  2 cups Kellogg's® Special K® Multi-Grain crackers

  1/2 teaspoon dried thyme leaves

  1/4 teaspoon garlic powder

  1/4 teaspoon pepper

  1/3 cup sliced green onions

  2 tablespoons butter or margarine, melted

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1. In medium bowl stir together tomatoes, undrained cream-style corn, frozen corn, egg product, 3/4 cup of the KELLOGG'S SPECIAL K Multi-Grain crackers, thyme, garlic powder and pepper. Spoon into 8 x 8 x 2-inch baking dish coated with nonstick spray.2. In small bowl toss together remaining 3/4 cup crackers, onions and butter. Sprinkle over corn mixture. Bake at 350°F for 50 to 55 minutes or until set.

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