Tomato Crouton Casserole
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
SERVINGS
|
6
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
5 min. |
COOK
|
30 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups seasoned stuffing croutons, divided
- 1 small onion, chopped
- 1 tablespoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
DIRECTIONS
In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes. Yield: 6 servings.