Artichoke Tomato Casserole Recipe

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Delicious way to use the bounty of sweet ripe tomatoes available in the fall. This casserole recipe will make the perfect side dish for any meal this autumn.
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  • 1/2 cup butter
  • 1 onion chopped
  • 5 cups bread homemade or boxed croutons
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Herbs de Provence
  • 15 ounces artichoke hearts in a can, drained and cut into quarters
  • 4 tomatoes thickly sliced
Container: 1 quart casserole dish, medium skillet
20 mins
1 hr
  • Sauté onions in butter in medium skillet over medium heat untill transparent; approximately 10 minutes.
  • Stir in seasonings and bread cubes. Heat for 2-3 minutes, remove from heat.
  • Spray non-stick cooking spray in casserole baking dish. Layer artichokes, then tomatoes, then bread cubes. Repeat layers once more, ending with the bread cubes.
  • Bake at 350°F for 45 minutes.
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