Tomato Casserole

Karen Petree


Our friend, Judy Anderson (R.I.P.), submitted this recipe for our church cookbook. I'll never forget the day my husband showed me and asked my opinion about fixing it for one of our family holiday dinners. In spite of my protests (EWWWWs), he boldly informed me that he was going to fix it anyway.

Now you're going to think I'm crazy, but I could actually smell the wonderful aroma of this dish from the living room before it even went in the oven. HOW IS THAT POSSIBLE??? As it turned out, I'm so very thankful that (cough) he didn't listen to me. (I'm surprised this isn't already in JAP)


★★★★★ 1 vote

10 Min
1 Hr


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4 can(s)
(14.5-oz) diced tomatoes
green pepper, chopped fine
onion, chopped fine
1/4 c
1/2 tsp
1/4 tsp
black pepper
10 oz
shredded sharp cheddar cheese
sleeve saltine crackers, crumbled
1 stick
margarine or butter
1 can(s)
evaporated milk

How to Make Tomato Casserole


  • 1Preheat oven to 350 degrees and drain tomatoes.
  • 2Butter a 13x9 inch baking dish with 1/2 stick of butter.
  • 3Layer all the ingredients in baking dish starting with ½ of the first nine ingredients (all except evaporated milk).
  • 4Layer the remaining ingredients and dot with the remaining butter.
  • 5Pour a can of evaporated milk over all...SERIOUSLY!
  • 6Bake uncovered at 350 for one hour.

Printable Recipe Card

About Tomato Casserole

Course/Dish: Vegetables, Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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