Recipe by carbsrfromhvn
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.
Top Review by Karen Elizabeth
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
- 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
Directions See How It's Made
- 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.