Zesty Tomato Casserole
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A home-kitchen version of zesty tomato casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 4 large firm ripe tomatoes
- 1 can mushrooms, drained
- 1 tsp. salt
- 1 tsp. Worcestershire
- 1/2 c. shredded cheese
- 1 Tbsp. butter
- 1/2 c. thinly sliced celery
- 1 tsp. sugar
- 1/2 c. dry bread crumbs
Method
Peel tomatoes and cut into chunks.
Melt butter in frypan; drain mushrooms and add to butter along with sliced celery.
Cook until browned.
Stir in salt, Worcestershire and tomato chunks. Spoon into a
1 1/2-quart casserole.
Sprinkle with bread crumbs and shredded cheese.
Bake in moderate oven (350°) for about 45 minutes or until bubbling hot and cheese is melted.
Makes 4 servings.
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