This is a print preview of "Beet And Tomato Casserole" recipe.

Beet And Tomato Casserole Recipe
by Global Cookbook

Beet And Tomato Casserole
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  Servings: 6

Ingredients

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

Directions

  1. Put 1/2 beets in bottom of greased baking dish. Add in half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add in 1/2 bread crumbs. Dot with 1 Tbsp. fat. Repeat. Brown in moderate oven 350 , 20 min.
  2. 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 possibly margarine instead of fat. This is steamy good.