Recipe of Beet and Tomato Casserole - Food Recipes

--MasterCook II Extracted--

Beet and Tomato Casserole

Recipe By : Mother's Collection-Sarah Elizabeth Barton-1938
Serving Size : 6
Preparation Time :0:00
Categories : Casseroles

Ingredients - Preparation Method:

2 1/2 cups diced boiled beets 2 1/2 cups stewed tomatoes 1/2 cup grated cheese 2 cups bread crumbs 2 tablespoons fat salt and pepper to taste Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in moderate oven 350°, 20 minutes. 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 margarine instead of fat. This is steamy good. - - - - - - - - - - - - - - - - - -