Green Tomato Casserole

You've heard of Fried Green Tomatoes, but there are other ways to enjoy those early (and late)green tomatoes. They have a nice tang that goes really well with cheese, so why not combine them into a casserole?



Green Tomato Casserole
4 medium green tomatoes, sliced thinly
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, softened

Butter your casserole dish, or spray with non-stick cooking spray. Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese. Repeat layers twice omitting the cheese from the top. Dot butter over the bread crumbs on top. Cover and bake at 400 degrees for one hour (if you reduce the recipe, be sure to check for doneness earlier, say at 30 minutes). Add remaining cheese, bake uncovered until cheese melts.

This was delicious and surprisingly filling. You could even "jazz" it up by adding a layer of onions, if you wish. Although the tartness and slight sweetness of the tomatoes with the cheddar was so delicious, I'm not sure I'd mess with it!

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