- 3 cups fresh tomato wedges
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup dry bread crumbs
- 1 cup chopped green pepper
- 1 small onion, diced
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- Dash paprika
- In a large bowl, combine all of the ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake at 300° for 45 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Tomato Garden Casserole in Bountiful Harvest Cookbook 1994, p14
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