Menu
Sun-Dried Tomato Scalloped Potatoes Sun-Dried Tomato Scalloped Potatoes
Red Scalloped Potatoes Red Scalloped Potatoes
Scalloped Potatoes and Veggies Scalloped Potatoes and Veggies
Scalloped Chicken Scalloped Chicken
Saucy Scalloped Potatoes Saucy Scalloped Potatoes
Home-Style Scalloped Potatoes Home-Style Scalloped Potatoes
Baked Scalloped Potatoes Baked Scalloped Potatoes
Fast Scalloped Potatoes Fast Scalloped Potatoes
Scalloped Cheese Potatoes Scalloped Cheese Potatoes
Ultimate Scalloped Potatoes Ultimate Scalloped Potatoes
Scalloped Taters Scalloped Taters
Scallop Potato Scallop Potato
Scalloped Corn Scalloped Corn
Scalloped Potatoes and Onions Scalloped Potatoes and Onions
Skillet Scalloped Potatoes Skillet Scalloped Potatoes
Scalloped Cabbage Scalloped Cabbage
Old-Fashioned Scalloped Potatoes Old-Fashioned Scalloped Potatoes
Creamy Scalloped Potatoes Creamy Scalloped Potatoes
Easy Scalloped Potatoes Easy Scalloped Potatoes
Scalloped Potatoes with Mushrooms Scalloped Potatoes with Mushrooms

Healthy Scalloped Tomatoes

3 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 35 min.

Makes

6 servings

Updated: Sep. 25, 2022
Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."
Healthy Scalloped Tomatoes
Next Recipe

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon honey
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 slices whole wheat bread, toasted and cubed
  • 4 cups chopped fresh tomatoes

Directions

  1. In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes.
  2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts

3/4 cup: 88 calories, 3g fat (1g saturated fat), 5mg cholesterol, 304mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.