Bethel Maine 1930’s through the 1960’s. 

March 1951

Tomato & Onion Casserole

1 # sm. Onions peeled

3 T. oleo

1 T chopped green pepper

3 T flour

1 lb. can tomato puree

1 t. salt, dash pepper, dash oregano, 1 c. white bread cubes

Place onions in water – cover & cook 20 min.

Drain – set aside

Preheat oven 400degrees F

Melt oleo in heavy skillet – add gr pepper, cook til tender, add remaining ingred. Except br. Cubes.  Cook over low heat until mixture thickens.

Place onions in 2 qt. casserole – pour sauce evenly over them; top with bread cubes.  Dot with additional oleo.  Bake til bread is browned.

Mar.1951

T.S. mag.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563