Baked Filled Tomatoes
|Condensed cream of mushroom soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Onions||2 , chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||8 Cup (128 tbs)|
|Poultry seasoning||2 Teaspoon|
Preheat oven to 375°.
Wash tomatoes; with electric knife cut a thin slice from stem end of each.
Scoop out centers.
Chop and reserve center pulp.
Pour soup into shallow 3-quart baking dish.
Sprinkle inside of tomatoes with salt and pepper.
Place upright in baking dish in soup.
Melt butter or margarine in skillet.
Add onion and celery.
Cook 5 minutes.
Add tomato pulp and cook 10 minutes longer.
Add remaining ingredients; mix well.
Bake 30 minutes.