Spinach-Stuffed Tomatoes

• 6 large tomatoes (firm)
• 1 c. sour cream
• 3 Tbsp. flour
• 1/2 pkg. Italian salad dressing (Good Seasons preferred)
• 2 pkg. (10 oz. each) frozen chopped spinach
• 1/3 to 1/2 c. Parmesan cheese
• 1/2 c. soft bread crumbs
• 2 Tbsp. butter

1. Wash tomatoes; cut off top 1/4.
2. Scoop out seeds and pulp. Turn upside down to drain.
3. Cook spinach.
4. Drain well; squeeze dry.
5. Place cooked spinach in a saucepan.
6. Mix sour cream with flour, Parmesan cheese and salad dressing.
7. Add to spinach.
8. Cook mixture over medium heat until thickened.
9. Place tomato shells in casserole dish, using sides to help support them.
10. Fill shells with spinach stuffing.
11. Top with bread crumbs sauteed in butter.
12. Bake at 350u0b0 for 20 minutes.
13. Serves 6.

tomatoes, sour cream, flour, italian salad dressing, spinach, parmesan cheese, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270645 (may not work)