MoNJ's is defintely one that I would love. However.....we had company to dinner on our deck last night that included 3 hungry teenage kids and two days prior I ran across this recipe in Eating Well (go figure?) that I thought they would like. They loved it but I'm definitely reserving for company with kids only- LOL
Tomato Casserole
Cook and activist Mable Clarke serves this craveable side dish at the monthly fish fry she started to save the Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it's the baked tomatoes that keep you coming back for more. When she's cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you're likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
Source: EatingWell Magazine, September 2020
By Mable Owens Clarke
Active:
25 mins
Total:
1 hr 30 mins
Servings:
16
Tomato Casserole
Ingredients
1 tablespoon extra-virgin olive oil
2 medium onions, very thinly sliced
¼ teaspoon ground pepper
6 cups chopped tomatoes (about 2 pounds)
¼ cup chopped pickled jalapeños
2 cups crushed cheese-flavored crackers, such as Cheez-Its, divided
1 ¼ cups mayonnaise
¾ cup grated sharp Cheddar cheese
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil
Directions
Step 1
Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2
Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, about 10 minutes. Season with pepper.
Step 3
Combine tomatoes and jalapeños in a large bowl. Spread 1 cup cracker crumbs in the prepared baking dish. Top with half the tomato mixture. Layer on the onions. Top with the remaining tomato mixture. Combine mayonnaise, Cheddar, Parmesan and basil in a medium bowl; spread on top of the casserole. Top with the remaining 1 cup cracker crumbs.
Step 4
Bake until bubbling and the cheese has melted, 50 to 60 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
Serving Size: 1/2 Cup
Per Serving:
232 calories; total fat 19g 29% DV; saturated fat 4g; cholesterol 16mg 5% DV; sodium 314mg 13% DV; potassium 202mg 6% DV; carbohydrates 11g 4% DV; fiber 1g 4% DV; sugar 3g; protein 4g 8% DV; exchange other carbs 1; vitamin a iu 736IU; vitamin c 10mg; folate 27mcg; calcium 97mg; iron 1mg; magnesium 12mg; thiamin -1mg.
Tomato Casserole
Cook and activist Mable Clarke serves this craveable side dish at the monthly fish fry she started to save the Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it's the baked tomatoes that keep you coming back for more. When she's cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you're likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
Source: EatingWell Magazine, September 2020
By Mable Owens Clarke
Active:
25 mins
Total:
1 hr 30 mins
Servings:
16
Tomato Casserole
Ingredients
1 tablespoon extra-virgin olive oil
2 medium onions, very thinly sliced
¼ teaspoon ground pepper
6 cups chopped tomatoes (about 2 pounds)
¼ cup chopped pickled jalapeños
2 cups crushed cheese-flavored crackers, such as Cheez-Its, divided
1 ¼ cups mayonnaise
¾ cup grated sharp Cheddar cheese
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil
Directions
Step 1
Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2
Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, about 10 minutes. Season with pepper.
Step 3
Combine tomatoes and jalapeños in a large bowl. Spread 1 cup cracker crumbs in the prepared baking dish. Top with half the tomato mixture. Layer on the onions. Top with the remaining tomato mixture. Combine mayonnaise, Cheddar, Parmesan and basil in a medium bowl; spread on top of the casserole. Top with the remaining 1 cup cracker crumbs.
Step 4
Bake until bubbling and the cheese has melted, 50 to 60 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
Serving Size: 1/2 Cup
Per Serving:
232 calories; total fat 19g 29% DV; saturated fat 4g; cholesterol 16mg 5% DV; sodium 314mg 13% DV; potassium 202mg 6% DV; carbohydrates 11g 4% DV; fiber 1g 4% DV; sugar 3g; protein 4g 8% DV; exchange other carbs 1; vitamin a iu 736IU; vitamin c 10mg; folate 27mcg; calcium 97mg; iron 1mg; magnesium 12mg; thiamin -1mg.