Beet and Tomato Casserole

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Beet and Tomato Casserole

 

2 cans, sliced beets

2 cans stewed tomatoes

1/2 cup grated cheese

2 cups bread crumbs

2 olive oil

salt and pepper to taste

 

Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then

half the cheese in layers. Season to taste with salt and pepper. Add 1/2

bread crumbs. Dot with 1 tablespoon oil. Repeat layers.

 

Bake in preheated 350 degree oven 20 minutes.

Serves 4 to 6.

 

 

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