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Baked Filled Tomatoes

Gadget.Cook's picture
  Tomatoes 8 Large
  Condensed cream of mushroom soup 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Pepper 1⁄4 Teaspoon
  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
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄8 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.
Fill tomatoes.
Bake 30 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2489 Calories from Fat 1031

% Daily Value*

Total Fat 117 g180.5%

Saturated Fat 64.4 g322.1%

Trans Fat 0 g

Cholesterol 259.8 mg86.6%

Sodium 5858.9 mg244.1%

Total Carbohydrates 322 g107.4%

Dietary Fiber 36.6 g146.6%

Sugars 79.7 g

Protein 53 g106%

Vitamin A 315.7% Vitamin C 347.9%

Calcium 98.2% Iron 136.4%

*Based on a 2000 Calorie diet

Baked Filled Tomatoes Recipe