Tomatoes Provencal

Submitted by Tona C.

"This is one of my brother's favorite summertime dishes. In fact, he took the time to send me the recipe. From the kitchen of Thane Thornburg, Moberly, MO."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 casserole
• Serves: 4

ingredients

• 4 slices bacon, diced
• 1 onion, sliced
• 1⁄4 lb fresh mushrooms, sliced
• 1 teaspoon seasoned salt
• 1 tablespoon flour
• 2 lbs tomatoes, cut in 1/2 in. slices
• 6 tablespoons parmesan cheese
• 1 tablespoon butter

directions

1. Saute bacon until crisp: add onion and mushrooms.
2. Saute, stirring, until golden; stir in salt and flour.
3. Arrange half the tomato slices in buttered 10 x 6 x 2 inch baking dish.
4. Top with onion-mushroom mixture; sprinkle with 3 tablespoons cheese.
5. Add remaining tomatoes; sprinkle with remaining cheese.
6. Dot with butter. Bake at 350 degrees for 40 minutes or until heated through.
7. Note: Can substitute a can of sliced mushrooms for the fresh ones, if preferred.