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Tomato and Artichoke Casserole

  • Author: Meagan


This is adapted from the Best of Bridge book, ‘Winners’, and is great with just about everything.



Tomato and Artichoke Casserole

1/4 c. canola or olive oil

1 large onion, chopped

3 c. FRESH bread crumbs (just put a few slices of bread through your food processor)

1/2 t. sugar

1 t. each – salt, fresh ground pepper, dried thyme, dried basil

1 can (14 oz/398 mL) artichoke hearts, drained and cut into quarters

4 good-sized tomatoes, thickly sliced

2 T. butter, melted


In a large skillet saute the onion in the oil for 5 – 10 minutes until the onion is softened, but not yet brown, then mix in the breadcrumbs, sugar, salt, pepper, thyme and basil.  Remove the skillet from the heat.

Spray a medium-sized casserole (2 L) and cover the bottom with half of the artichokes, then half of the tomato slices and then half of the breadcrumb mixture.  Proceed with a second layer of all and then drizzle the melted butter over the top.

Bake at 375 for about 45 minutes.

  • Category: Tomatoes, Artichoke, Vegetarian


From Meagan's Kitchen

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