Recipe - Beet And Tomato Casserole

2 One half cup Diced boiled beets
2 One half cup Stewed tomatoes
One half cup Grated cheese
2 cup Bread crumbs
2 tablespoon Fat
Salt and pepper to taste

Put One half 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 cut or sliced up beetsit lays
out in the dish better. Cut down on the salt. Use butter or margarine
instead of fat. This is steamy good.

Recipe by: Mother's CollectionSarah Elizabeth Barton1938 Posted to TNT
Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M
DENNIS) on Aug 13, 1997