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stewed tomato casserole

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
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.
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