Instructions: In large skillet, cook garlic in oil until browned. Remove garlic and add tomato slices that have been dredged in seasoned flour. Saut tomatoes until lightly golden. Remove tomatoes and saut onion slices for just a few minutes.

In large baking dish, layer tomatoes, onions and corn, seasoning each layer with salt and pepper. Melt butter in a frying pan and saut bread crumbs until golden. Sprinkle on top of casserole. Bake at 350 degrees for 40 minutes.

Testers note: We heated the garlic in the entire 1/2 cup of oil, then ran out of oil before all the tomatoes and onions were sauted and had to add some. We probably should have sauted the garlic in a smaller quantity of the oil, then added more of the original 1/2 cup as needed to complete that step. We also did not remove the garlic before sauting.

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