scalloped tomatoes with croutons
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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prep time
35 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 cup chopped celery
- 1/2 cup finely chopped onion
- 2 tablespoons 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 tablespoons all-purpose flour
- 3 slices bread, toasted, or croutons from the grocery, or bread crumbs
- 1 can 1 lb. 12 oz. size tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 dash pepper
- 2 teaspoons prepared mustard
How To Make scalloped tomatoes with croutons
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Step 1Cook celery and onion in butter until just tender; blend in flour.
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Step 2Butter 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.
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Step 3Break up tomatoes; add to celery mixture with half of the toast cubes and remaining ingredients.
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Step 4Pour into a 1 1/2 quart casserole; top with remaining toast.
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Step 5Bake at 350 degrees for 50 minutes.
- 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!
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