Real Recipes From Real Home Cooks ®

stewed tomato casserole

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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

(2 ratings)
yield 6 to 8 servings
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For stewed tomato casserole

  • 3 slice
    toast, buttered and sprinkled with garlic powder
  • 3 Tbsp
    butter or margarine
  • 1 md
    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

  • 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.