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Recipe Summary

prep:
25 mins
bake:
40 mins at 350°
Servings:
6
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Ingredients

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Directions

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  • Lightly butter a 1-1/2-quart casserole and set aside.

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  • Toast bread and spread the 4 teaspoons of softened butter on one side of each slice. Reserve 1 slice of buttered toast for topping. Cut remaining toast into 1-inch pieces. Set aside.

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  • In a medium skillet, cook the chopped celery, green pepper, onion, and garlic in the 2 tablespoons butter for about 5 minutes or until tender, but not brown. Set aside.

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  • In a large mixing bowl, stir together undrained diced tomatoes, tomato paste, brown sugar, Italian seasoning, basil, thyme, oregano, and salt and pepper to taste.

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  • Fold toast pieces and cooked vegetables into the tomato mixture. Turn the mixture into the prepared casserole. Place reserved toast slice on top.

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  • Bake in a 350 degree F oven for 40 to 45 minutes or until the pudding is heated through. Serve warm.

*

If you like, omit the basil, thyme, and oregano and increase the Italian seasonings to 1-1/2 teaspoons.

Tips

To reduce the sodium in this dish, omit the salt and use low-sodium tomatoes.

Nutrition Facts

191 calories; total fat 8g; cholesterol 17mg; sodium 750mg; carbohydrates 29g; fiber 3g.

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