Beet and Tomato Casserole

* Exported from MasterCook II *

Beet and Tomato Casserole

Recipe By : Mother's Collection-Sarah Elizabeth Barton-1938
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups diced boiled beets
2 1/2 cups stewed tomatoes
1/2 cup grated cheese
2 cups bread crumbs
2 tablespoons fat
salt and pepper to taste

Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes
then half the cheese in layers. Season to taste with salt and pepper.
Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in
moderate oven 350°, 20 minutes.

Tootie Notes: This was the old recipe. To update: Use a sprayed glass
casserole. Use canned beets and tomatoes. I use the sliced beets-it
lays out in the dish better. Cut down on the salt. Use butter or
margarine instead of fat. This is steamy good.

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