Beet & Tomato Casserole
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
beets
boiled, diced |
*
|
| 2 ½ | cups |
tomatoes
stewed |
|
| ½ | cup |
cheese
grated |
|
| 2 | cups |
bread crumbs
|
|
| 2 | tablespoons |
lard
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
beets
boiled, diced |
*
|
| 591 | ml |
tomatoes
stewed |
|
| 118 | ml |
cheese
grated |
|
| 473 | ml |
bread crumbs
|
|
| 3E+1 | ml |
lard
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put ½ 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 ½ bread crumbs.
Dot with 1 tablespoon fat.
Repeat.
Brown in moderate oven 350℉ (180℃) F, 20 minutes.
