Scalloped Tomatoes

Here is another recipe from the Hill N’ Holler cookbook published by the Madison County Arkansas Extension Homemakers Club in 1977. This is another recipe to try in the fall when gardens are producing more than you know what to do with. Tomatoes have always done great in my garden and we can only eat, can, and make salsa out of so many so will be giving this a try myself this fall. I would love your comments if you have tried this recipe or one like it.

 Ingredients:

  • 6 to 8 tomatoes (sliced thin)
  • 1/2 stick butter (1/4 cup)
  • 1 teaspoon oregano
  • 32 Ritz crackers (crushed)
  • Dash of pepper
  • 1 medium onion (diced)
  • 1 can cream of mushroom soup (undiluted)
  • Grated Parmesan cheese

Directions: 

In oblong (or 9×13 inch) baking dish, put a layer of tomatoes. Combine softened butter, oregano, crushed crackers, pepper and onion. Place a layer of this cracker mixture over tomatoes. Make another layer of tomatoes, another layer of cracker mixture and finally, another layer of tomatoes. Top with the cream of mushroom soup and sprinkle heavily with grated Parmesan cheese (real cheese is so much better than the bottled stuff!) 

Bake in 350 degree oven until cheese is melted and begins to brown.

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