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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Terry Sabin's Tomato and Artichoke Casserole Recipe

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This recipe for Terry Sabin's Tomato and Artichoke Casserole is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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