Tomato Crouton Casserole Recipe
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
- 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
- 1. 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.
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.
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