I’m really excited about this stewed tomato casserole, you guys! As a kid, my mom always tried to get me to eat stewed tomatoes and I never would, now, I love them! I mean, the basis of this casserole is stewed tomatoes. I asked him if he suddenly started liking stewed tomatoes and he said that he didn’t not but the flavors of the casserole were so good he wanted to eat them anyway. Ten points for team mom.
I live on the East Coast and I’m finding it hard to find okra, too. I am willing to drive to North Carolina to get it if i have too haha! Canned works well in this recipe if you can’t get your hungry little mitts on fresh.
Ingredients
1 can Hunt’s stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup Kraft shredded mozzarella cheese
Morton salt and pepper
Instructions
Preheat oven to 375 degrees.
Spray casserole dish with PURE.
Layer shallots on bottom, then sugar snap peas and garlic.
Pour stewed tomatoes over top.
Generously salt and pepper.
Sprinkle cheese evenly over the tomatoes.
Bake uncovered for 30 minutes.
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Quick Tip: Eat this lovely casserole as a side dish or as an entree, Your choice!
