Tomato Casserole

There are times, I marvel at some of the recipes, I made on Chaya's Comfy Cook.  They are worthy of remaking and what I am doing now, is posting them, for me, to make, when I am able to. 

Let me know what you think of this idea.  What if I used a cup of mashed avocado in place of the mayonnaise.  It would certainly make this cream and I am hoping it will bake well.  You are a bunch of talented foodies and I would appreciate your thoughts on this.

This was originally a pie but I chose to omit the crust.   I turned it into a casserole, rich in cheese  with the possibility of additional vegetables.  I am hoping to make this, next week and welcome any suggestions, you have.

Tomato Casserole   inspired by Paula Deen

Ingredients:

1/2 cup chopped green onions
10   fresh parsley leaves, chopped
3   tomatoes, sliced
1 cup grated cheddar
1 cup mozzarella, grated
1 cup mayonnaise or possibly avocado
salt and pepper to taste

Method:
Preheat oven to 350 degrees.
Slice tomatoes.
Using a medium-sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.
Layer the tomato slices, basil, and onion in a shallow pan that was sprayed with cooking oil.    Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.  (I added one half cup of tomato juice to the mayo mix to make it more spreadable.)

To serve, cut into slices and serve warm.
Simple and filled with flavor.





 

Linked to  Tasty Tuesday           Real Food Wednesdays      It's A Blog Party       Gluten Free Wednesdays     Whole Food Wednesdays    
Scrumptious Sunday Link Party    
 Inspire Me Monday     Hearth and Soul  
Pennywise Platter Thursday 

Comments

  1. NupurApril 25, 2012 at 3:39 AM

    A gud one Chaya.. I love tomatoes and now looking forward to try this bake..

    ReplyDelete
  2. AnonymousApril 25, 2012 at 9:04 AM

    Looks good. Will have to keep in mind for summer.

    ReplyDelete
  3. That GirlApril 25, 2012 at 9:20 PM

    I think avocado would work really well!

    ReplyDelete
  4. KarenApril 27, 2012 at 3:23 PM

    Super easy - I'm going to try to remember this when we have our garden tomatoes.

    ReplyDelete
  5. April J HarrisApril 29, 2012 at 1:51 PM

    This casserole sounds so delicious. Cheese and tomato make such a wonderful combination. I think the avocado would make a great addition plus it would be a lot healthier than mayonnaise as well!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more