3 Large Tomatoes
2 2/3 C. Fresh Breadcrumbs
1/4 C. Chopped Onion
1 t. Dried Basil leaves, crushed
1/3 C. Margarine
1 10 oz pkg frozen chopped spinach, cooked and drained
1/4 lb Velveeta, cubed
1 T. Grated Parmesan cheese
Cut tomatoes in half horizontally. Scoop out centers leaving 1/4 inch shell. Invert shells to drain. In 10 inch skillet cook crumbs, onions, basil in margarine until lightly browned. Reserve 1/4 C. crumb mixture. Add spinach and half of Velveeta to remaining crumb mixture. Mix lightly. Place tomatoes in shallow baking dish and fill with spinach mixture. Top with combined reserved crumb mixture and Parmesan cheese. Bake at 350 for 20 minutes and then top with remaining Velveeta. Continue baking until Velveeta starts to melt.
Makes 6