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Tomato Crouton Casserole
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |