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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An excellent sidedish complimenting all meat,fish, or poultry.Very easy to prepare as well.The addition of mozzerella cheese throughout the layers creates a pizza-like sidedish,some of My vegetarian friends have told Me.Sodium restricted diets can be adhered to, with the use of salt-saltines,and low sodium tomatoes. Ingredients:
2 (14 ounce) cans stewed tomatoes (undrained) |
2 1/4 cups coarsely crushed saltines |
1/2 teaspoon basil (to be divided by pinch) |
1/2 teaspoon oregano (to be divided by pinch) |
1/2 teaspoon fresh ground black pepper (to be divided by pinch) |
1/4 cup butter or 1/4 cup margarine |
Directions:
1. Generously grease a 1 1/2 casserole dish with some of the butter.
2. Distribute 3/4 cups crushed saltines on bottom of casserole dish.
3. Evenly distribute 1 heaping cup of stewed tomatoes,including liquid,on top of the saltines Sprinkle a pinch of each, basil,oregano, and black pepper on top of the tomatoes Cover with another 3/4 cup crushed saltines dot with butter.
4. Repeat layering until 3 layers are made.
5. Cover and cook in a preheated 350 degree oven for 25 minutes.
6. Or microwave for 10 minutes high heat.
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