Tomato Onion Cheese Casserole
Source of Recipe
from lisaB
This is an oldie but goodie -- I found the recipe card tucked away in an
old book while doing some "late" Spring cleaning. This pairs well with
grilled meats. With gardens beginning to produce, this dish should be
easy to put together. Enjoy!
Tomato Onion Cheese Casserole
4 cups (16 oz) thinly sliced white or yellow onions
4 medium size ripe tomatoes (2 lbs), peeled and sliced
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil leaves
6 slices American cheese, cut in half
1/2 cup bread crumbs
3 Tbsp butter or margarine, melted
Preheat oven to 350 degrees F.
Lightly grease 1 1/2-quart casserole.
In 1 inch of boiling water in medium saucepan, cook onion,
covered, 10 minutes; drain well.
In casserole, layer, in this in order,
half of tomatoes and onion
Sprinkle with half of salt, pepper, and basil.
Top with half of cheese.
Repeat.
Toss bread crumbs with melted butter, and sprinkle over
top of cheese.
Bake, uncovered, 30 to 35 minutes, or until tomatoes are
tender.
Makes 6 servings.
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