Scalloped Tomatoes With Croutons Recipe

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Scalloped Tomatoes with Croutons

Sharon Colyer

By
@Cmom02

This is one of my favorite recipes for summer. This recipe is from Better Homes and Gardens Cookbook, from 40 years ago. I am posting the original recipe, which calls for canned tomatoes. If you want to use fresh, you'll have to figure it out for yourself. I never knew how many I would use, since garden tomatoes vary in size. I also made half of the recipe, since only us two grownups wanted to eat it.


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Comments:

Serves:

8

Prep:

35 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 c
chopped celery
1/2 c
finely chopped onion
2 Tbsp
butter* for sauteeing celery & onions and some to mix with bread crumbs, if using
*cooking spray, if needed for spraying top of dish with the store croutons
2 Tbsp
all-purpose flour
3 slice
bread, toasted, or croutons from the grocery, or bread crumbs
1 can(s)
1 lb. 12 oz. size tomatoes
1 Tbsp
sugar
1 tsp
salt
1 dash(es)
pepper
2 tsp
prepared mustard

Directions Step-By-Step

1
Cook celery and onion in butter until just tender; blend in flour.
2
Butter toast; cut in 1/2 in. cubes. Or, use croutons from the grocery, sprayed with cooking spray, or bread crumbs mixed with a little butter, if using.
3
Break up tomatoes; add to celery mixture with half of the toast cubes and remaining ingredients.
4
Pour into a 1 1/2 quart casserole; top with remaining toast.
5
Bake at 350 degrees for 50 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy