Tomato Bake Casserole
October 01, 2015
Categories: Fresh Tomatoes, Comfort Food, Lunch, Casseroles, Side Dishes, Dairy, Cheese, Fruit, Tomato, North American, Budget-Friendly, Easy/Beginner Cooking, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Winter, Weeknight Meals, Oven Bake, Vegan, Spices, Spring, Kosher Dairy more
"I saw this on The Kitchen from food network, but I made some changes. Sorry Geoffrey Zakarian, I made it as posted but felt it needed to be kicked up! So the next time I made it, I added more spices. Hope you enjoy, hubby told me, he didn't enjoy it the first time, but over time he loved it. I told him, it was because I added my twist is to why he liked it! This is my twist. I always change recipes!"
- Serving Size: 1 (210.9 g)
- Calories 166.3
- Total Fat - 7.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 21.1 mg
- Sodium - 318.6 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 2.6 g
- Sugars - 3.5 g
- Protein - 14.2 g
- Calcium - 492.2 mg
- Iron - 3 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees
Slice tomatoes about 1/2 thick
Spray your 2 quart baking pan with nonstick oil.
Salt and pepper the bottom of the pan, season the pan in other words. Lay the tomatoes on top and season again with salt and pepper, garlic powder, and cajun seasoning. Leaving enough for another layer.
Layer half the fresh basil on top.
Sprinkle one cup of cheese over the top.
Lay the rest of the tomatoes on top of cheese.
Season again, and layer the rest of the basil.
Mix the bread crumbs and the last cup of cheese together.
Sprinkle over the top of the casserole.
Bake for 20 minutes uncovered until lightly browned.
Tips & Variations
No special items needed.