Prep 15 mins
Cook 25 mins
If you are like me and always over-plant, then soon enough you will be looking for new things to do with tomatoes. I might add that I tend to go a little heavier then the recipe calls for cheese and bacon...but the measurements available are a good start. Peeling the tomatoes is made easier by first poaching them in boiling water until the skin 'pops'. This allows the skin to peel right off.
- 1 cup shredded cheddar cheese
- 12 ounces bacon
- 3 sliced white bread, cubed
- 1⁄2 cup onion, diced
- 1⁄4 cup green bell pepper, diced
- 6 tomatoes, peeled and cubed
- 1 tablespoon white sugar
- 2 tablespoons flour
- 1 teaspoon salt and pepper
- Preheat oven to 350 degrees.
- Cook bacon and remove from pan. Allow to drain, cool and then crumble or cut into small pieces.
- To the bacon drippings add cubed bread, onions and bell pepper. Saute until bread is golden and veggies are tender.
- Remove pan from heat. Add tomatoes, sugar, flour, salt and pepper. Stir to combine making sure to maintain the integrity of the bread cubes and tomatoes.
- Pour mixture into 1 1/2 quart greased casserold. Top with bacon and cheese.
- Bake at 350 degrees for 20-25 minutes.
An EXCELLENT vegetable casserole, this is on the list for the next time I entertain. Bursting with flavour, I couldn't believe how fresh and yet deeply satisfying this was. I had to use brown bread, but I don't think it affected the casserole over all, and I was generous with the bacon and cheese. Oh, and I used a whole green bell pepper, though it wasn't a huge pepper, about medium sized, perhaps. I actually mixed half the bacon into the bread/tomato mix, rather than just on top. My youngsters loved this, and my elder daughter finished it off.. and she is not a vegetable lover! very very good, thank you, carbsrfromhvn!!! Made for PAC Fall 2009