This tomato casserole is layered with sliced cheese, onions, and basil. Feel free to use shredded cheddar cheese, fontina cheese, or mozzarella instead of the American cheese.
A few tablespoons of grated Parmesan cheese mixed into the bread crumbs would be good as well.
- 4 ripe tomatoes, peeled and sliced
- 4 medium onions, sliced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried basil leaves
- 6 slices American cheese, cut in half
- 1/2 cup fine dry bread crumbs
- 2 tablespoons melted butter or margarine
Heat the oven to 350 F.
Lightly grease a 1 1/2-quart casserole.
Cook onion in a small amount of boiling water for 10 minutes; drain.
In the 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 cheese. Repeat layers.
In a bowl, combine the bread crumbs with melted butter; sprinkle over top of casserole.
Bake in the preheated oven for 30 to 35 minutes, or until the tomatoes are tender.
Tomato cheese casserole serves 6.