Recipe – Green Tomato Casserole
Filed Under: recipe on October 4, 2009
If you’re like us, you’ve got green tomatoes coming out your ears. I dug out an old recipe my mom used to make and tried it. This was my first time doing it and I was so intent on the job, I didn’t take photos. Woops!
The ingredients are very simple:
- 6-7 medium-sized green tomatoes, sliced into rings
- 1 package crackers or 24 2×2 homemade crackers, crumbled
- 1-1/2 cups grated cheese (cheddar, Colby Jack, or Mozzarella)
- 1/8 pound butter (1/2 stick)
- some salt and pepper
Like I said, pretty simple stuff. Cut the tomatoes into rounds about 1/4″ thick or so. Coat a casserole dish with butter or brush on some oil or whatever your preferred non-stick method is for baking. Layer in about 1/3 of the tomato slices around the bottom of the dish.
Then lightly salt and pepper the tomato slices in the dish and begin crumbling crackers over them. I usually crumble them as I go by just taking a fistfull of crackers, crushing them and sprinkling over the tomatoes. Do this until you have a good layer of cracker crumbs on the tomatoes. Then grate a layer of cheese over that. Finally, scoop (if you use straight butter in 1 pound chunks like I do) or slice off small pats of butter and layer those on top of the cheese.
Ad more tomatoes, crackers, cheese, etc. in layers until the pan is full and/or you run out of something. Then put on a final layer of butter and put the lid on the dish. Bake in the oven at 350°F for about 20 minutes, then take the lid off and bake for an additional 5-7 minutes or until the top layer of cheese is crisp.
Remove, let cool for a few minutes, then serve. Until you’ve tried this, it will seem like it would be pretty bland. The flavor of the tomatoes, though (being kind of apple-like with sour) really offsets the heaviness of the cheese and the dry, baked crackers. It’s awesome.
