Beet and tomato casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Diced boiled beets |
| 2½ | cup | Stewed tomatoes |
| ½ | cup | Grated cheese |
| 2 | cups | Bread crumbs |
| 2 | tablespoons | Fat |
| Salt and pepper to taste | ||
Directions
Put ½ beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add ½ bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in moderate oven 350°, 20 minutes.
Tootie Notes: This was the old recipe. To update: Use a sprayed glass casserole. Use canned beets and tomatoes. I use the sliced beets-it lays out in the dish better. Cut down on the salt. Use butter or margarine instead of fat. This is steamy good.
Recipe by: Mother's Collection-Sarah Elizabeth Barton-1938 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 13, 1997