Tomato-Onion-Cheese Casserole
Print This Recipe
This casserole is made by layering thinly sliced onions with tomatoes, cheese and a sprinkling of basil. Once baked, it turns into a delicious vegetable side dish that is perfect to serve with steak, hamburgers or deli-style sandwiches.
INGREDIENTS
1 pound yellow onions
Water
2-pounds ripe medium-sized tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil leaves
6 slices processed American cheese, cut in half
1/2 cup unseasoned bread crumbs
3 tablespoons butter, meltedPeel onions; discard peels and slice onions very thin, using a French chef's knife. Put water in a 2-quart saucepan to measure 1-inch deep. Bring water to a boil over high heat; add onions, cover saucepan, and cook 10 minutes. Drain onions thoroughly; set aside.
Preheat oven to 350 degrees. Lightly grease a 2-quart oven-proof casserole. Put 6 cups water in the saucepan used to cook the onions (no need to wash the saucepan first). Bring the water to a boil over high heat.
Add tomatoes to boiling water, a few at a time, and blanch 15 to 20 seconds. Using a large slotted spoon, remove blanched tomatoes from water and set them aside to cool. Return water in saucepan to a boil and repeat with remaining tomatoes.
When all tomatoes are blanched and cool enough to handle, use a small sharp knife to peel off skin and cut out cores. Discard skins and cores. Cut tomatoes into 1/4-to-1/2-inch-thick slices and arrange half of them in the casserole. Top with half of the onions.
Sprinkle tomatoes and onions with half of the salt, pepper and basil; top with half of the cheese. Repeat layering with remaining tomatoes, onions, salt, pepper, basil and cheese. In a small bowl, toss the bread crumbs with the butter.
Sprinkle bread crumbs evenly over the top of the casserole. Place in preheated oven on the center rack and bake, uncovered, for 30 to 35 minutes or until casserole bubbles. Remove from the oven and serve immediately.
Makes 6 servings