Tomato Casserole Recipe
It was nearly five years ago that I had this dish for the first time. I had given birth to my second child and my aunt came to visit and cook for me. She made this tomato casserole and it is still a favorite dish.
Use the vegetables from your garden and this will be a very low cost dish.
Ingredients:
- sliced tomatoes*
- sliced onions
- butter or margarine
- parmesan cheese
- salt and pepper
- shredded cheddar cheese
- Ritz crackers
Directions:
Spray 9×13 pan with cooking spray. You will layer your ingredients like a lasagna. Cover the bottom of the sprayed pan with sliced tomatoes. Then sprinkle with salt and pepper. Put 1-2 slices of onion on top of each tomato and then a pat of butter or margarine on each slice. Sprinkle generously with parmesan cheese and then with cheddar cheese. Repeat layers again. Bake until tomatoes are soft (usually 40 minutes) and then top with crushed Ritz crackers. Bake another 5-10 minutes. So yummy!
To cut calories and fat use low-fat margarine, fat free shredded cheese, and lot-fat Ritz crackers.
*I like to use Roma tomatoes because they are less juicy. If you’re using the big juicy tomatoes, slice them, sprinkle with salt, and allow them to drain for 30-45 minutes in a collander.
I have heard others say that have enjoyed tomato casserole before, but it was with pasta or it was cooked in a pie crust. Have you ever tried this type tomato casserole?
Looks super yummy. We’re having homemade pizza tonight, which normally would be awesome but since it’s fast I’ve served it twice already this week
Twitter: thriftymommy
on said:
Hey Robyn. Sorry I’m just now seeing your comment. The tomato casserole is very yummy. I haven’t made any in a while so I’m hoping to get some fresh tomatoes soon. It’s one of my hubby’s favorite dishes.