Cajun Baked Tomato Casserole

"Don't throw out those overripe tomatoes!!! This recipe is a delicious way to use up a bountiful crop of fresh tomatoes, especially any that may have become overripe. I usually serve this as a side dish with baked fish or chicken but it is also wonderful as a Brunch side dish with omelettes or other egg dishes. The original recipe came from "Patout's Cajun Home Cooking" by Chef Alex Patout, but I have modified it, somewhat, for our taste."
 
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Ready In:
1hr 45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Peel and seed the tomatoes and chop them.
  • Place in large bowl.
  • Add sugar to tomatoes and mix well.
  • Set aside.
  • Brown the ground beef in a large skillet then pour off any excess oil.
  • Add bell peppers, onions, celery and garlic to the skillet with the ground beef and continue to brown meat and saute vegetables until they are tender.
  • (about 15 minutes) Stir tomatoes into the skillet and simmer over low heat for about 45 minutes.
  • Season with salt and ground black pepper, to taste.
  • Remove from heat.
  • Add in bread crumbs and mix well.
  • The mixture should be fairly thick and stiff, so add additional bread crumbs if necessary.
  • Preheat oven to 350 degrees.
  • Use butter or margarine to grease a two quart casserole.
  • Turn out the tomato mixture into the casserole, spreading evenly.
  • Sprinkle Parmesan cheese on top.
  • Bake in oven (uncovered) until top begins to brown, about 20-30 minutes.
  • Serve as a side dish to accompany any meat.
  • Note: This casserole may be prepared in advance and stored in the freezer or refrigerator until ready to bake.
  • Allow time to thaw or incrase the baking time.

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