stewed tomato casserole

Name: Stewed Tomato Casserole
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: German
Ingredients: 3 slice(s) toast, buttered and sprinkled with garlic powder; 3 tablespoon(s) butter or margarine; 1 medium onion, chopped; 3 - celery stalks, chopped; 1/2 - bell green pepper, chopped; 35 ounce(s) can crushed tomatoes; 2 tablespoon(s) granulated sugar; 1 teaspoon(s) bouquet garni; - salt and pepper to taste

(2 RATINGS)

72 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Aug 25, 2011

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

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 6 to 8 servings

Ingredients

3 slices toast, buttered and sprinkled with garlic powder
3 tablespoons butter or margarine
1 medium onion, chopped
3 - celery stalks, chopped
1/2 - bell green pepper, chopped
35 ounces can crushed tomatoes
2 tablespoons granulated sugar
1 teaspoon bouquet garni
- salt and pepper to taste

How To Make stewed tomato casserole

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.
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