Beet and tomato casserole

6 Servings

Ingredients

Quantity Ingredient
2½ cup Diced boiled beets
2½ cup Stewed tomatoes
½ cup Grated cheese
2 cups Bread crumbs
2 tablespoons Fat
Salt and pepper to taste

Directions

Put ½ 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 ½ 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.

Recipe by: Mother's Collection-Sarah Elizabeth Barton-1938 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 13, 1997

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