Summer Tomato Casserole

Summer Tomato Casserole

Cooking Brunette 2

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

Ingredients 35 m {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

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

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  • Prep

  • Cook

  • Ready In

  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


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 kindergartener even had seconds! This is a very nice, quick way to use up our abundance of fresh garden tomatoes.

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...