Tomato Casserole

  • Yield: 6 servings

"This is an old recipe of my mother's that I serve on special occasions such as Thanksgiving."


5tablespoons butter, divided, plus extra for dotting on top
1medium onion, chopped
1/2 green pepper, chopped
2 1/2cups drained stewed tomatoes
4tablespoons all-purpose flour
1cup milk
1/2teaspoon salt
1/4teaspoon pepper
6 hard boiled eggs, sliced
1cup grated sharp Cheddar cheese
1 sleeve (1/4-pound) Ritz crackers crumbs


  1. Preheat oven to 400F.
  2. Melt 1 tablespoon butter in skillet, add onions and pepper, and saute until soft. Remove from heat and add tomatoes.
  3. Make a white sauce by melting 4 tablespoons butter in a small saucepan. Stir in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Add salt and pepper. Remove from heat.
  4. Place half the sliced eggs in bottom of 13-by-9-inch dish. Spoon half the tomato mixture over eggs. Cover with half the white sauce. Repeat layers. Sprinkle with cheese and cracker crumbs. Dot with butter.
  5. Bake 30 minutes or until well browned.

Recipe by Mrs. Ivor Stephenson, Winnsboro, S.C.