Scalloped Tomato 100 Years Old Casserole

By McLean

Ingredients

• 6 slices bacon, diced
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 (28 oz.) can tomatoes, undrained, broken up
• 4 slices bread, torn in pieces
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon summer savory/1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons parmesan cheese, grated

Preparation

Step 1

In large skillet, cook bacon until crisp. Set aside and drain all but 2 tablespoons of drippings. Stir in celery and onion, saute until tender. Add remaining ingredients, except butter and cheese; blend well.

Place the mixture into a lightly oiled 1 1/2 quart baking dish. Dot the casserole with butter and sprinkle with cheese.

Bake 30 minutes at 350 degrees.