Tomato Casserole

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Tomato Casserole

 

3 TB butter or margarine

2 onions, thinly sliced

1 TB chopped fresh thyme or 1 tsp. dried

1/2 tsp. dry mustard

1/4 tsp. salt

1/4 tsp. ground black pepper

3 large green or red tomatoes (about 1-1/2 lb.), cored and sliced 1/4 " thick

 

1 cup white bread crumbs (about 3 slices)

1 cup (4 oz.) shredded Cheddar cheese

 

1. Preheat the oven to 375º F. Generously butter a 2 quart shallow baking

dish.

 

2. Melt 1-1/2 tablespoons butter in a skillet over medium heat. Add the

onions and cook, stirring,

until softened, about 5 minutes. Stir in the thyme, mustard, salt and pepper.

 

 

3. Layer half of the tomatoes in the baking dish, then cover with half the

onions. Sprinkle with half

the bread crumbs and cheese. Repeat layering. Melt the remaining 1-1/2

tablespoons butter; drizzle

on top.

 

4. Bake the casserole, uncovered, until the cheese is bubbly, about 45

minutes.

 

Yield: 6 servings.