Dinner: Cheesy Garden Casserole

A tomato casserole layered with cheese and onions and topped with bread crumbs to keep things interesting.

Ingredients

2 tablespoons olive oil
4 large Vidalia onion, cut into 1/4-inch slices
4 beefsteak tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1/2 tablespoon dried oregano
1 1/12 cups cheddar cheese, shredded
3/4 cup bread crumbs, made from stale bread
2 tablespoons butter, melted, plus 1 tablespoon for greasing baking dish

Instructions

Preheat oven to 375 °.
Grease a shallow 2-quart baking dish with butter. In a medium skillet, heat the oil over medium heat. Add the onions and cook until golden and soft, about 5 minutes. Sprinkle with a pinch of salt.
Layer half of the tomatoes in the baking dish and top with half the onions, 1/2 teaspoon salt, half the black pepper, half the oregano and half the cheddar. Repeat with the remaining tomatoes, onions, 1/2 teaspoon salt, black pepper, oregano and cheddar.
In a small bowl, combine the breadcrumbs, melted butter and the remaining 1/2 teaspoon salt. Sprinkle over casserole. Bake the casserole until the top is golden brown and the tomatoes are tender, about 30 minutes.

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