Scalloped Tomatoes Recipe
Are you looking for a Scalloped Tomatoes recipe similar to the one that your mom used to make? The key ingredient in Scalloped Tomatoes is Vegetable. My friends tried this Scalloped Tomatoes the other day and they simply adored it. Do I need to say more?
Ingredients
1 cup chopped celery
1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram, crushed
Dash pepper
1 28 ounce can tomatoes, cut up
3 slices bread, toasted and cut in 1 inch squares
1 tablespoon grated Parmesan cheese
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.
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.
