Beet and Tomato Casserole

2 1/2 cups diced boiled beets

2 1/2 cups stewed tomatoes

1/2 cup grated cheese

2 cups bread crumbs

2 tablespoons fat

salt and pepper to taste

Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in moderate oven 350�, 20 minutes.

Tootie Notes: This was the old recipe. To update: Use a sprayed glass casserole. Use canned beets and tomatoes. I use the sliced beets-it lays out in the dish better. Cut down on the salt. Use butter or margarine instead of fat. This is steamy good.