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scalloped tomatoes with croutons

(3 ratings)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

This is one of my favorite recipes for summer. This recipe is from Better Homes and Gardens Cookbook, from 40 years ago. I am posting the original recipe, which calls for canned tomatoes. If you want to use fresh, you'll have to figure it out for yourself. I never knew how many I would use, since garden tomatoes vary in size. I also made half of the recipe, since only us two grownups wanted to eat it.

(3 ratings)
yield 8 serving(s)
prep time 35 Min
cook time 50 Min
method Bake

Ingredients For scalloped tomatoes with croutons

  • 1 c
    chopped celery
  • 1/2 c
    finely chopped onion
  • 2 Tbsp
    butter* for sauteeing celery & onions and some to mix with bread crumbs, if using
  • *cooking spray, if needed for spraying top of dish with the store croutons
  • 2 Tbsp
    all-purpose flour
  • 3 slice
    bread, toasted, or croutons from the grocery, or bread crumbs
  • 1 can
    1 lb. 12 oz. size tomatoes
  • 1 Tbsp
    sugar
  • 1 tsp
    salt
  • 1 dash
    pepper
  • 2 tsp
    prepared mustard

How To Make scalloped tomatoes with croutons

  • 1
    Cook celery and onion in butter until just tender; blend in flour.
  • 2
    Butter toast; cut in 1/2 in. cubes. Or, use croutons from the grocery, sprayed with cooking spray, or bread crumbs mixed with a little butter, if using.
  • 3
    Break up tomatoes; add to celery mixture with half of the toast cubes and remaining ingredients.
  • 4
    Pour into a 1 1/2 quart casserole; top with remaining toast.
  • 5
    Bake at 350 degrees for 50 minutes.
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