Recipe for Creole Tomato Casserole


4 tablespoon cooking oil
3 each green onions - chopped
1 each green bell pepper - chopped
2 each stalks celery - chopped
3 each cloves garlic - minced
1 lb ground chuck - or 1 lb. shrimp, pee; led & deveined
6 each medium creole tomatoes - peeled, se; eded & chopped
1 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon basil
2 each medium yellow onions - chopped
1 teaspoon chopped fresh mint (optional)
1 3 to 4 slices toasted white bread*


Heat oil in a large Dutch oven. Saute yellow onions, green pepper, celery and garlic until they are transparent. Add the ground chuck and cook until browned. If you are using shrimp, do not add now or they will overcook. Add shrimp when dish is just about finished cooking. Add chopped tomatoes and seasonings; cook over medium low fire for 1 hour. Add green onions for the last 5 minutes. If you have some fresh mint in the garden, throw a few minced leaves in. Some people like fresh dill. Make this your very own dish.

Makes approximately 4 quarts [my guess is 12 servings or more].

* If you want to use this for a stuffing for tomatoes, sweet green peppers or eggplant, add crumbled toast to absorb the juice.

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