Title: Beet and Tomato Casserole
Categories: Casserole
Yield: 6 Servings

2 1/2	c	Diced boiled beets
2 1/2	c	Stewed tomatoes
1/2	c	Grated cheese
2	c	Bread crumbs
2	tb	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.

Posted to MM-Recipes Digest V4 #10

Recipe by: Mother's Collection-Sarah Elizabeth Barton-1938

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