Since you’re likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
Tomato Casserolemay be the epitome of a delicious side dishencompassing many of the core elements of cooking.
There is healthy fat from the heart-healthy olive oil and calcium-rich Cheddar cheese.
The acid from the pickled jalapenos complements the saltiness of the Parmesan cheese and the cheesy cracker topping.
When this is heated together, it melts into a well-rounded and crowd-pleasing side.
Coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add 2 onions sliced and cook, stirring often, until golden, about 10 minutes.
Season with 1/4 teaspoon pepper.
Combine 6 cups chopped tomatoes and 1/4 cup chopped jalapenos 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.
Top with the remaining 1 cup cracker crumbs.
Bake until bubbling and the cheese has melted, 50 to 60 minutes.
Let cool for 10 minutes before serving.
Frequently Asked Questions
Prepare the dish on the same day you plan to cook it.
Leftovers can be stored in the refrigerator for up to 3 days and enjoyed either cold or hot.
For casseroles, you want to use the middle rack for even cooking.
This is also the rack used most in baking, such as cakes, cookies and pies.
The watery seeds from certain types of tomatoes can add a significant amount of extra liquid to a casserole.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
