tomato casserole
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)
prep time
10 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 4 cans (14.5-oz) diced tomatoes
- 1 - green pepper, chopped fine
- 1 - onion, chopped fine
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces shredded sharp cheddar cheese
- 1 - sleeve saltine crackers, crumbled
- 1 stick margarine or butter
- 1 can evaporated milk
How To Make tomato casserole
-
Step 1Preheat oven to 350 degrees and drain tomatoes.
-
Step 2Butter a 13x9 inch baking dish with 1/2 stick of butter.
-
Step 3Layer all the ingredients in baking dish starting with ½ of the first nine ingredients (all except evaporated milk).
-
Step 4Layer the remaining ingredients and dot with the remaining butter.
-
Step 5Pour a can of evaporated milk over all...SERIOUSLY!
-
Step 6Bake uncovered at 350 for one hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Casseroles
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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