tomato casserole
(1 rating)
Our friend, Judy Anderson (R.I.P.), submitted this recipe for our church cookbook. I'll never forget the day my husband showed me and asked my opinion about fixing it for one of our family holiday dinners. In spite of my protests (EWWWWs), he boldly informed me that he was going to fix it anyway. Now you're going to think I'm crazy, but I could actually smell the wonderful aroma of this dish from the living room before it even went in the oven. HOW IS THAT POSSIBLE??? As it turned out, I'm so very thankful that (cough) he didn't listen to me. (I'm surprised this isn't already in JAP)
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For tomato casserole
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4 can(14.5-oz) diced tomatoes
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1green pepper, chopped fine
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1onion, chopped fine
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1/4 csugar
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1/2 tspsalt
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1/4 tspblack pepper
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10 ozshredded sharp cheddar cheese
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1sleeve saltine crackers, crumbled
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1 stickmargarine or butter
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1 canevaporated milk
How To Make tomato casserole
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1Preheat oven to 350 degrees and drain tomatoes.
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2Butter a 13x9 inch baking dish with 1/2 stick of butter.
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3Layer all the ingredients in baking dish starting with ½ of the first nine ingredients (all except evaporated milk).
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4Layer the remaining ingredients and dot with the remaining butter.
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5Pour a can of evaporated milk over all...SERIOUSLY!
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6Bake uncovered at 350 for one hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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