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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 5g|
|Vitamin C 13mg||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Layers of seasoned fresh sliced tomatoes, sliced onions, and cheddar cheese make up this tasty baked tomato casserole. Buttery panko crumbs are the perfect, crunchy finish. Feel free to use shredded cheddar cheese, fontina cheese, or mozzarella cheese in the recipe. Or use slices of American cheese or Velveeta.
4 medium ripe tomatoes, thinly sliced
4 small onions, peeled and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried basil, or 2 teaspoons finely chopped fresh basil
3/4 cup shredded cheddar cheese, or 6 slices American cheese, cut into halves
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter
Gather the ingredients.
Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.
- Feel free to cut back on the onions or add another vegetable instead.
- Sautéed mushrooms would make an excellent addition.
- Add a few tablespoons of Parmesan cheese to the panko crumbs, if you like.
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