Tomato Casserole
- 1⁄2 cup (1 stick) butter
- 1 medium onion, chopped
- 1⁄2 green bell pepper, chopped
- 21⁄2 cups drained stewed tomatoes
- 1⁄4 cup all- purpose fl our
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 hard- cooked eggs, sliced
- 1 cup shredded sharp Cheddar
- 1 sleeve butter cracker crumbs
Instructions:
This is an old recipe of my mother’s that I serve on special occasions such as Thanksgiving.
- Preheat the oven to 400°F.
- Melt 1 tablespoon butter in a skillet. Add the onion and bell pepper and sauté until soft. Remove from the heat and add the tomatoes.
- Make a white sauce by melting 4 tablespoons of the butter in a small saucepan. Stir in the flour and cook for 1 minute. Add the milk gradually, whisking until smooth. Stir in the salt and black pepper and remove from the heat.
- Arrange half of the sliced eggs in the bottom of a 13 × 9- inch baking dish. Spoon half of the tomato mixture over the eggs. Cover with half of the white sauce. Repeat the layers. Sprinkle with the Cheddar and cracker crumbs. Dot with the remaining butter.
- Bake for 30 minutes, or until well browned.
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