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Parmesan Scalloped Tomatoes

Yield 8 servings


  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 3 (16-ounce) cans Italian-style tomatoes, undrained and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1 cup seasoned breadcrumbs, divided
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
  • 1/3 cup grated Parmesan cheese

How to Make It

  1. Sauté onion in butter in a medium saucepan. Remove from heat; stir in tomatoes and salt.

  2. Pour one-third of tomato mixture into a 12- x 8- x 2-inch baking dish. Sprinkle 1/3 cup breadcrumbs over tomato mixture; sprinkle 1 cup Cheddar cheese over breadcrumbs. Repeat layers, ending with tomato mixture topped with 1/3 cup breadcrumbs.

  3. Bake at 350° for 25 minutes. Sprinkle Parmesan cheese over top; bake an additional 10 minutes or until hot and bubbly.

Oxmoor House Homestyle Recipes