Tomato Casserole
By Paula Deen
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Featured in:
Paula Deen's Kitchen Classics
Difficulty: Easy
Prep time: 10 minutes
Cook time: 50-60 minutes
Servings: 6 to 8
Ingredients
- 3 tablespoons Butter
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 (28-ounce) can diced tomatoes
- ½ cup sugar
- 2 to 3 tablespoons chopped fresh basil
- salt, to taste
- Black pepper , to taste
- 2 tablespoons cornstarch
- 2 teaspoons vinegar
- 2 teaspoons water
- 1½ cups buttered bread crumbs
Directions
Preheat the oven to 350˚F.
Melt the butter in a large skillet. Add the onion, peppers, and celery, and sauté 3 to 5 minutes, until tender. Add the tomatoes, sugar, basil, and salt and pepper to taste, and bring to a boil. Mix the cornstarch with the vinegar and water, and stir into the skillet.
Pour the mixture into a greased casserole dish and sprinkle with the buttered crumbs.
Bake for 30 to 40 minutes.