Scalloped Tomatoes

A great side dish for Sunday pot roast, turkey and dressing, or any potluck. Came from a Southern Living Magazine many years ago...early '80s, I think. A Southern twist to Welsh Rarebit. So easy, I can cook it in my sleep.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  tablespoons butter
• 1  small onion, diced
• 2 (15 ounce) cans diced tomatoes, drained
• 5 -6  slices  day-old  bread, cut into 1-inch cubes
• 2  cups sharp cheddar cheese
•  salt and pepper

Directions

1. Melt butter in a large pan over medium heat.
2. Add onions and saute', approximately 3-5 minutes.
3. Add bread cubes and saute' until bread begins to toast.
4. Add tomatoes and heat thoroughly.
5. Add salt and pepper to taste.
6. In a greased 9X9 Pyrex (or larger), layer 1/2 the tomato mixture, 1/2 the sharp cheddar. Repeat.
7. Bake at 350 for 30 minutes or til cheese on top is bubbly.