Tomato Bake Casserole

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 6 servings


  • 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

Step 1

Preheat oven to 400 degrees

Step 2

Slice tomatoes about 1/2 thick

Step 3

Spray your 2 quart baking pan with nonstick oil.

Step 4

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.

Step 5

Layer half the fresh basil on top.

Step 6

Sprinkle one cup of cheese over the top.

Step 7

Lay the rest of the tomatoes on top of cheese.

Step 8

Season again, and layer the rest of the basil.

Step 9

Mix the bread crumbs and the last cup of cheese together.

Step 10

Sprinkle over the top of the casserole.

Step 11

Bake for 20 minutes uncovered until lightly browned.

Tips & Variations

No special items needed.