Artichoke Tomato Casserole Recipe

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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SERVINGS
12
Ingredients
  • 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
Container:1 quart casserole dish, medium skillet
Directions
COOK
20 mins
READY IN
1 hr
  • Sauté 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 350°F for 45 minutes.
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