Artichoke Tomato Casserole Recipe
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Delicious way to use the bounty of sweet ripe tomatoes available in the fall. This casserole recipe will make the perfect side dish for any meal this autumn.
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1/2 cup butter
1 onion chopped
5 cups bread homemade or boxed croutons
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Herbs de Provence
15 ounces artichoke hearts in a can, drained and cut into quarters
4 tomatoes thickly sliced
:1 quart casserole dish, medium skillet
SautÃ© onions in butter in medium skillet over medium heat untill transparent; approximately 10 minutes.
Stir in seasonings and bread cubes. Heat for 2-3 minutes, remove from heat.
Spray non-stick cooking spray in casserole baking dish. Layer artichokes, then tomatoes, then bread cubes. Repeat layers once more, ending with the bread cubes.
Bake at 350Â°F for 45 minutes.
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