Tomato Casserole
I got this recipe from one of my favorite cookbooks put out by Wilson Farms in Lexington.
An easy delicious recipe for those who have run out of ideas for their tomatoes.
Preheat the oven to 350° and butter a deep 1 1/2-quart casserole. Serves 6.
Ingredients
Melt the butter in a small frying pan. Add the pepper and onion and sauté over medium heat until soft but not brown. Remove from the heat and stir in the crumbs, salt, and pepper.Place the tomato slices and crumb mixture in the prepared casserole in three or four layers, starting with the tomatoes and ending with the crumbs. Bake, uncovered at 350° 35 to 45 minutes or until tomatoes are soft and the crumbs brown.
Submitted by Meghan O'Sullivan-Spanbauer
I got this recipe from one of my favorite cookbooks put out by Wilson Farms in Lexington.
An easy delicious recipe for those who have run out of ideas for their tomatoes.
Preheat the oven to 350° and butter a deep 1 1/2-quart casserole. Serves 6.
Ingredients
- 4 medium, ripe Tomatoes
- 2/3 cup Green Pepper
- 4 Tbsp. Butter
- 1/2 cup chopped Onions
- 2/3 cup Bread Crumbs
- Salt and Pepper to taste
Melt the butter in a small frying pan. Add the pepper and onion and sauté over medium heat until soft but not brown. Remove from the heat and stir in the crumbs, salt, and pepper.Place the tomato slices and crumb mixture in the prepared casserole in three or four layers, starting with the tomatoes and ending with the crumbs. Bake, uncovered at 350° 35 to 45 minutes or until tomatoes are soft and the crumbs brown.
Submitted by Meghan O'Sullivan-Spanbauer
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