Scalloped Tomatoes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Chopped celery1 Cup (16 tbs)
 Finely chopped onion1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Sugar1 Tablespoon
 Salt1⁄2 Teaspoon
 Dried marjoram1⁄2 Teaspoon, crushed
 Pepper1 Dash
 Canned tomatoes28 Ounce, cut up (1 Can)
 Bread slice3 , toasted and cut in 1 inch squares
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 962 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.7%

Saturated Fat 19.1 g95.5%

Trans Fat 0 g

Cholesterol 77.7 mg

Sodium 2791.9 mg116.3%

Total Carbohydrates 147 g49%

Dietary Fiber 22.2 g88.9%

Sugars 21.5 g

Protein 31 g61.6%

Vitamin A 142.1% Vitamin C 139.9%

Calcium 62.3% Iron 91.9%

*Based on a 2000 Calorie diet

Directions

In a covered saucepan cook chopped celery and onion in butter or margarine until crisp tender, about 10 minutes.
Combine flour, sugar, salt, marjoram, and pepper; blend into the vegetables.
Add the undrained tomatoes; cook and stir till mixture thickens and bubbles.
Stir in half of the bread squares.
Pour into 1 1/2 quart casserole.
Bake at 350° for 30 minutes.
Top the casserole with the remaining bread squares and sprinkle with the Parmesan cheese.
Bake 20 minutes more.
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