Beet and Tomato Casserole

Beet and Tomato Casserole Ingredients

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

Instructions for Beet and Tomato Casserole

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: Mothers Collection-Sarah Elizabeth Barton-1938 Posted to TNT - Prodigys Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 13, 1997

Main Ingredient: TomatoesCuisine: Uncategorized

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