Beet and Tomato Casserole

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Title: Beet and Tomato Casserole
Yield: 6 Servings
Categories: Casseroles


2 1/2 c Diced boiled beets
2 1/2 c Stewed tomatoes
1/2 c Grated cheese
2 c Bread crumbs
2 tb Fat
Salt and pepper to taste

Put 1/2 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 1/2
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 (MRS IRA M
DENNIS) on Aug 13, 1997