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HERE'S a side dish that's absolutely delicious. I've enjoyed making it for so many years that I don't recall where I got the recipe. This is a perfect accompaniment to most any entree because it's so attractive to serve and quick to prepare. -Dorothy Pritchett, Wills Point, Texas
Nutritional Facts 1 serving (3/4 cup) equals 151 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 560 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Tomato Crouton Casserole in Reminisce January/February 1996, p47
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Reviewed on Nov. 25, 2012 by Mrs. Cowan
I grew up eating home canned tomatoes with buttered bread broken up in them. It is a tried and true flavor! I followed a couple of suggestions and browned the onions, then mixed in some flour. I didn't care for thickened tomatoes. Next time I will skip the thickener and just serve this in individual casserole dishes - like my mom did!
Reviewed on Apr. 16, 2012 by germanycook
So quick and easy to make, and so good! I added abit of cornstarch and it really helped make it slightly thicker - I just dont like runny casseroles. I might brown the onion slightly next time before adding because it was abit crunchy but otherwise it had good flavour, and all the company loved it!
Reviewed on Apr. 30, 2010 by keverwann
This was fabulous, even though I was dubious while making it. We halved the recipe and used a can of Hunt's Fire Roasted Tomatoes.
Reviewed on Mar. 31, 2010 by possumfran
Excellent dish. We used brown sugar. You can also substitute stuffing mix for a slightly different texture.
Reviewed on Jan. 04, 2008 by FriedaG
I love this recipe for its easy preparation but most of all for its wonderful taste. The original submitter is right: it goes with just about any entree.
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