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

  1. Generously 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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