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


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

How to Make Tomato Casserole


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