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Summer Tomato Casserole

Summer Tomato Casserole

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Cooking Brunette

I always serve this casserole with salmon as it complements the fish very well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
  3. Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.
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We Loved It!! Was so easy and yummy! I used my Home grown tomatoes. Only thing I did diffrent was I added bacon bits. I will be making this again for sure! Thanks for sharing.

Angela Sackett

this is delicious! it is, as the other readers said, very wet, but who can complain about summer-tomato juicy-ness with sharp cheddar (yes, use sharp!). we used the home-made mayo recipe here and it was a true taste of summer. i suspect this would also "beef up" the taste of less-than-delicious tomatoes, which unfortunately is sometimes how they come from the grocery...


The flavor of this dish was very good, but I can only give the recipe a 3 star because when I pulled the pan out of the oven it was half full of watery liquid. It made for a very unappealing presentation. I wonder why no one else had this problem. I followed the recipe exactly. Maybe that result is to be expected, but it ruined the recipe for me.