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Parmesan Tomato Bake
Ingredients:
1 (16 oz.) can stewed tomatoes
1 Tbs. cornstarch
1 (8 oz.) can small whole onions, drained
3/4 c. grated Parmesan cheese
1 egg
Dash of salt
1 (16 oz.) can stewed tomatoes
1 Tbs. cornstarch
1 (8 oz.) can small whole onions, drained
3/4 c. grated Parmesan cheese
1 egg
Dash of salt
Directions:
Combine tomatoes and cornstarch. Cook over medium heat until clear and thickened. Stir in onions. Pour into 1 qt. casserole. Combine cheese, egg and salt. Mix well. Spoon rounded teaspoonfuls of cheese mixture around edges of casserole. Bake at 350 for 20 minutes.
Makes 4-6 Servings
Combine tomatoes and cornstarch. Cook over medium heat until clear and thickened. Stir in onions. Pour into 1 qt. casserole. Combine cheese, egg and salt. Mix well. Spoon rounded teaspoonfuls of cheese mixture around edges of casserole. Bake at 350 for 20 minutes.
Makes 4-6 Servings
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