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Terry Sabin's Tomato and Artichoke Casserole Recipe

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This recipe for Terry Sabin's Tomato and Artichoke Casserole, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Marilyn Parsons
Added: Saturday, June 13, 2009
Category:
Category:
Ingredients:  
Ingredients:  
*2 1/2 slices white bread, cubed into 3/4 inch cubes
2 (16 oz.) cans Italian plum tomatoes, undrained
2 (10 oz.) jars quartered artichoke hearts
1/2 c. finely chopped onion
1/4 c. butter or margarine
1 T. flour
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
*2 slices white bread, buttered and cubed
2/3 c. Parmesan cheese

*A firm heavy bread like Pepperidge Farm or homemade works best.
Directions:
Directions:
Place the unbuttered bread cubes on a cookie sheet and bake at 350º until dry.Place in a large bowl. Add tomatoes, artichokes and onion to bread cubes. Melt butter in a saucepan and add flour, mustard, salt, basil, thyme and pepper. Stir 1 minute over low heat. Stir in tomato mixture. Pour into a sprayed 7x11 inch pan. Sprinkle with buttered bread cubes and top with Parmesan cheese. Bake for 30 minutes at 400º.

 

 

 

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