Tomato Cheese Casserole

This is a great dish to serve on a hot summer day, with the barbecue going, appetizers served and of course, cold beer or wine waiting on the sidelines.


  • 3 cups thinly sliced onions
  • 4 medium size tomatoes, peeled and sliced (about 2 lbs)
  • 1/2 tsp. salt
  • pinch of pepper
  • 1/2 tsp. dried basil leaves
  • 6 slices processed American cheese (yeah, I know), cut in half
  • 1/2 cup Panko crumbs
  • 3 tbsp. melted butter

Preheat oven to 350 degrees

. Butter a 1  1/2 quart casserole. In 1 inch of boiling water cook the onion, covered,  for 10 minutes; drain.

Layer, in order, half of the tomatoes and onion. Sprinkle with half the salt, pepper and basil. Top with one half of the cheese. Repeat the layers.

Mix the Panko crumbs with the melted butter and sprinkle over the top of the dish.

Bake for 30-35 minutes, until the tomatoes are tender.

Serve with warm roasted garlic bread. Well, if you insist, along with the hamburgers, corn on the cob would be fantastic.

I love summers.




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