Tomato, Onion and Cheese Casserole Recipe
Description: Try this recipe with some of your fresh, garden
grown tomatoes and onions. You'll be glad you did.
Yield: 6 servings
4 cups onions, sliced thin
4 medium tomatoes, peeled and sliced
1 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon black pepper
6 slices American cheese, cut in half
1/2 cup bread crumbs
3 tablespoons margarine, melted
Pre-heat oven to 350 degrees.
Lightly grease a 1 1/2 quart casserole dish.
In a medium saucepan, cook onion in boiling water (just cover onions in water),
covered for 10 minutes, drain.
Layer in order- half of tomatoes, then half of onions.
Sprinkle with half of the seasonings.
Top with 1/2 of cheese.
Repeat steps 4, 5 and 6.
Toss bread crumbs in melted margarine.
Sprinkle bread crumbs over the cheese.
Bake uncovered 30-35 minutes.
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