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Scalloped Tomatoes

Russ Myers


If you are looking for a different side dish for your table, I highly recommend these scalloped tomatoes. Fresh tomatoes, celery, onion, bread cubes, and cheese all baked together until bubbly and full of flavor.


★★★★★ 3 votes

20 Min
50 Min


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1 c
chopped celery
1/2 c
finely chopped onion
2 Tbsp
butter ( or margarine )
2 Tbsp
all purpose flour
3 slice
bread, toasted
1 can(s)
( 1 lb / 12oz ) tomatoes
1 Tbsp
1 tsp
1 dash(es)
2 tsp
prepared mustard
1/2 c
julienned basil leaves, lightly packed
1 c
freshly grated parmesan cheese

How to Make Scalloped Tomatoes


  • 1Cook celery and onion in butter until just tender; blend in flour.
    Butter toast; cut into 1/2 inch cubes.
  • 2Break up tomatoes; add to celery mixture with half the toast cubes and remaining ingredients ( except basil)
    Off the heat, stir in the basil.
  • 3Pour into 1 1/2 quart casserole baking dish; top with remaining toast, and sprinkle evenly with the Parmesan cheese.
    Bake for 35 to 40 minutes or until the top is browned

Printable Recipe Card

About Scalloped Tomatoes

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American

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