Summer Tomato Casserole

Summer Tomato Casserole

10
Cooking Brunette 2

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

Ingredients

35 m {{adjustedServings}} servings 172 cals
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Original recipe yields 4 servings

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Nutrition

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

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Directions

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  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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Reviews

10
  1. 10 Ratings

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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.

I used romas and didn't add any salt as my husband is on a very low sodium diet. This was great! Even my 2 kids who only eat tomatoes in ketchup and pizza sauce ate this and loved it...my kind...

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 ...