Four bowls are filled with savory tomato vegetable mixture and topped with bacon crumbles, crushed crackers and shredded cheese. Face it. Folks will be impressed.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Center Cut Bacon
1 cup chopped zucchini
1 green pepper, cut into thin, matchlike sticks
1/2 cup finely chopped green onions
5 cups peeled, seeded and chopped tomato es
2 Tbsp. light brown sugar
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 bay leaf
1/2 tsp. ground black pepper
3 drops hot pepper sauce
1 cup KRAFT Shredded Cheddar Cheese
8 saltine crackers, coarsely crushed
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Let's Make It
Heat oven to 350ºF.
Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add zucchini, green pepper and onions to reserved drippings; cook and stir on medium-high heat 3 to 4 min. or until tender. Stir in all remaining ingredients except cheese. Reduce heat to medium- low; simmer 10 to 15 min. or until tomatoes are tender. Discard bay leaf. Crumble bacon; add to vegetable mixture.
Spoon vegetable mixture into bowls; top with crackers and cheese. Bake 15 min.
For a delightful brunch idea, serve this Bacon Tomato Casserole with a seasonal fruit salad.
Prepare using 1 (29-ounce) can whole tomatoes in juice for the fresh tomatoes.
Substitute summer squash for the zucchini.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.