* Exported from MasterCook *
End of Summer Tomato Casserole
Recipe By :Recipe from the kitchen of Ann Brubaker
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 medium onion -- chopped
4 medium ripe tomatoes -- thickly sliced
1 cup shredded mozzarella cheese -- (plus 1/2 cup for topping)
1 cup bread crumbs -- (panko or soft)
1/2 cup minced fresh basil -- (can use 1 tablespoon dried), optional
1 cup sour cream
2 eggs -- well beaten
1/2 teaspoon salt
Melt butter in skillet and saute onions until translucent. Place half of
the tomatoes in a single layer in an 11-by-7-inch casserole dish (or a
rectangular dish of similar size). Scatter half of the onions on top.
Combine bread crumbs, cheese and optional basil and sprinkle half of the
mixture on top. Repeat layers. Combine sour cream, eggs and salt and pour
over the top. Sprinkle on additional cheese if desired. Cover and bake at
350 degrees for 30 minutes, then uncover and bake an additional 10
minutes.
Serves 6
Use smoked mozzarella if you can find it, as it adds a whole other layer
of flavor. If there is still some basil in the garden chop some up to use
in the crumb topping.
Source:
"The Detroit News"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 297 Calories; 19g Fat (58.2%
calories from fat); 11g Protein; 21g Carbohydrate; 2g Dietary Fiber; 115mg
Cholesterol; 502mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
