"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Casserole Recipe

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This recipe for Tomato Casserole, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Eden
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Bx Croutons, (peperage farm)
1-2 Large tomatos sliced
1/2 lb provalone cheese
1 stick butter
1/4 C. diced onion
1/4 C. diced green pepper
2 t. sugar
1/2 t oregano
pepper

Directions:
Directions:
Spray casserole dish with Pam or cooking spray. Put a layer of croutons on bottom of dish, then a
layer of sliced tomatoes, and then cheese. Keep
layering till there is none left to layer. Salt the
tomatoes as you layer them. Mix the 1 stick butter, 1/4 C. diced onion, 1/4 C. diced green pepper, 2 t. sugar, 1/2 t oregano, pepper together. Pour over the top of tomatoes and cheese. Bake @ 350 for 30 minutes.

Personal Notes:
Personal Notes:
DELICIOUS!!! I like to make more of the butter
mixture myself...I kinda double it. When I'm layering, I like to slowly pour the butter mixture on the layers as i go.

 

 

 

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