Stewed Tomato Casserole

1
Pat Duran

By
@kitchenChatter

These were always served with Salisbury steaks and mashed potatoes and whole baked apples with brown sugar and cinnamon.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8 servings
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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3 slice
toast, buttered and sprinkled with garlic powder
3 Tbsp
butter or margarine
1 medium
onion, chopped
3
celery stalks, chopped
1/2
bell green pepper, chopped
35 oz
can crushed tomatoes
2 Tbsp
granulated sugar
1 tsp
bouquet garni
salt and pepper to taste

How to Make Stewed Tomato Casserole

Step-by-Step

  • 1Generously butter a 2-quart casserole. Drop in toast torn in small pieces. Set aside. Sauté in butter the onion, celery, and green pepper in a small skillet until soft. Add tomatoes, sugar, oregano, Bouquet Garni, salt and pepper to onion mixture and mix together. Place in casserole over toast. Bake at 350^ until bubbly and thick, about 1 hour. Grated Parmesan cheese may be added to top before baking.

Printable Recipe Card

About Stewed Tomato Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian




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