SCALLOPED TOMATOES WITH CROUTONS
This is one of my favorite recipes for summer. This recipe is from Better Homes and Gardens Cookbook, from 40 years ago. I am posting the original recipe, which calls for canned tomatoes. If you want to use fresh, you'll have to figure it out for yourself. I never knew how many I would use, since garden tomatoes vary in size. I also made half of the recipe, since only us two grownups wanted to eat it.
Provided by Sharon Colyer @Cmom02
Categories Vegetables
Number Of Ingredients 11
Steps:
- Cook celery and onion in butter until just tender; blend in flour.
- Butter toast; cut in 1/2 in. cubes. Or, use croutons from the grocery, sprayed with cooking spray, or bread crumbs mixed with a little butter, if using.
- Break up tomatoes; add to celery mixture with half of the toast cubes and remaining ingredients.
- Pour into a 1 1/2 quart casserole; top with remaining toast.
- Bake at 350 degrees for 50 minutes.
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