Prep 10 mins
Cook 40 mins
This is a southern classic. The sugar will form a nice caramel crust on top of the casserole. Enjoy!
- 2 (14 1/2 ounce) cans whole tomatoes, drained and coarsly chopped
- 1 1⁄2 cups white bread, cubes (soft, 3-4 slices)
- 1⁄4 cup butter, melted
- 1⁄4 cup brown sugar, firmly packed
- 1⁄4 teaspoon pepper
- Stir all ingredients together. Spoon into a lightly greased 9-inch baking dish.
- Bake at 400 for 35 to 40 minutes.
I was not impressed. I used real tomatoes since they're in season but all it tasted like to me was a pile of stewed tomatoes. Not anything impressive or to write home about.
Just simply fantastic! I did add 1 T chopped garlic, and for us, next time I would also add probably 1/2 C chopped sauteed onions. I liked the sweetness of teh casserole but missed the savory notes--I know that's not how it's supposed to be made, but simply our tastes. As made, it is delicious and sweet. I wonder if you could use fresh tomatoes from the garden? I bet that would be also wonderful. Thanks, Rhonda, I loved it!
This easy casserole was a big hit at my house. I was told it tasted great. Made as written. Thanks Rhonda in Texas. Bullwinkle