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Tomato Casserole

From Lynne Wilson

This is a favorite recipe because it can be put together early in the day and baked just before serving.

Preheat the oven to 350°F and butter a deep 1½-quart casserole.


4 medium, ripe tomatoes
⅔ cup green pepper
4 Tbsp. butter
½ cup chopped onions
⅔ cup bread crumbs
salt and pepper to taste


Peel and slice the tomatoes ⅓” to ½" thick.

Melt the butter in a small frying pan. Add the pepper and onion and sauté over medium heat until soft but not brown. Remove from the heat and stir in the crumbs, salt, and pepper.

Place the tomato slices and crumb mixture in the prepared casserole in three or four layers, starting with the tomatoes and ending with the crumbs. Bake, uncovered at 350°F 35 to 45 minutes or until tomatoes are soft and the crumbs brown.

Serves 6