Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
casseroles.
i have been requested to do casseroles but refuse to use campbells cream of whatever soup, velveta cheese, or those canned crispy onion thingies.
fresh veggies and good stuff like that is preferred.
anyone have any recipes they can share?
this one is absolutely one of my favorites...I prefer to use the beefsteak tomatoes and instead of wedging them I cut thick slices...Every time I have made this, there is never any leftovers, and I always double the recipe. It's great to make this time of the year...because Vidalia season FINALLY started. This recipe came with the order when I ordered Vidalias from an online company.
Vidalia Onion and Tomato Bake
6 large Roma/Italian style tomatoes
1 large Vidalia sweet onion
1 teaspoon fresh dill
1 teaspoon fresh thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh breadcrumbs
3 cloves of finely minced garlic
1 cup of mozzarella cheese, grated
1/4 cup of olive oil
Preheat oven to 350. Butter an 8" casserole. Blanch tomatoes to remove skin; core and cut into wedges. Turn upside down on a paper towel to drain. Peel and slice onion into 3" rings. Mix herbs, salt, pepper and bread crumbs together. Layer half of the tomatoes and onions in casserole and top with half of the minced garlic. Sprinkle half of the crumb mixture over the tomatoes and onions along with half of the cheese. Drizzle with half of the olive oil. Repeat this ending with olive oil. Bake for 50 minutes or until bubbly. You want the onion to still be crisp and tender.
Note: for a more spicy dish, add 1/2 to 1 teaspoon of crushed red pepper flakes to the crumb/herb mixture.
You can also use regular beefsteak tomatoes if Roma tomatoes cannot be found (this is my preference), use 3 to 6 beefsteak depending on the size.
to you and Señor Pantalones. Healing thoughts for you both, my friend.
Let me know if there's anything I can do...like discuss the legal mumbo-jumbo or arrange a hit. 