Creole tomato casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Cooking oil |
| 3 | eaches | Green onions - chopped |
| 1 | each | Green bell pepper - chopped |
| 2 | eaches | Stalks celery - chopped |
| 3 | eaches | Cloves garlic - minced |
| 1 | pounds | Ground chuck - OR 1 lb. shrimp, peeled & deveined |
| 6 | eaches | Medium Creole tomatoes - peeled, seeded & chopped |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Basil |
| 2 | eaches | Medium yellow onions - chopped |
| 1 | teaspoon | Chopped fresh mint (optional) |
| 3 to 4 slices toasted white bread* | ||
Directions
Heat oil in a large Dutch oven. Saute yellow onions, green pepper, celery and garlic until they are transparent. Add the ground chuck and cook until browned. If you are using shrimp, do not add now or they will overcook. Add shrimp when dish is just about finished cooking. Add chopped tomatoes and seasonings; cook over medium low fire for 1 hour. Add green onions for the last 5 minutes. If you have some fresh mint in the garden, throw a few minced leaves in.
Some people like fresh dill. Make this your very own dish.
Makes approximately 4 quarts [my guess is 12 servings or more].
* If you want to use this for a stuffing for tomatoes, sweet green peppers or eggplant, add crumbled toast to absorb the juice.
Recipe from "Who's Your Mama, Are You Catholic and Can You Make A Roux?" Source: Marcelle Bienvenu Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 12-31-94