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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great side dish for Sunday pot roast, turkey and dressing, or any potluck. Came from a Southern Living Magazine many years ago...early '80s, I think. A Southern twist to Welsh Rarebit. So easy, I can cook it in my sleep. Ingredients:
4 tablespoons butter |
1 small onion, diced |
2 (15 ounce) cans diced tomatoes, drained |
5 -6 slices day-old bread, cut into 1-inch cubes |
2 cups sharp cheddar cheese |
salt and pepper |
Directions:
1. Melt butter in a large pan over medium heat.
2. Add onions and saute', approximately 3-5 minutes.
3. Add bread cubes and saute' until bread begins to toast.
4. Add tomatoes and heat thoroughly.
5. Add salt and pepper to taste.
6. In a greased 9X9 Pyrex (or larger), layer 1/2 the tomato mixture, 1/2 the sharp cheddar. Repeat.
7. Bake at 350 for 30 minutes or til cheese on top is bubbly.
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