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Green Tomato Casserole
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Cuisine: Southern Vegetarian
WHAT CAN I BRING?
Perfect for: Fall suppers, potlucks, family gatherings.
Make and take: Cook at home and transport warm or at room temperature. Reheat in oven, if necessary.
Made famous by: Dan Norris of Fayetteville, who spotted the recipe in an article about 40 years ago. "I told my wife, 'This has got to be good, ' and she asked why, and I said, 'Because it's so simple --- you've got two items and salt and pepper.' " Since then it's become a family staple --- and Dan and Mary Ann are often asked to bring it to parties as well. "We have never served it to anyone who did not like it, " he said.
Baking the green tomatoes really brings out their flavor. You'll be surprised that two ingredients could taste this good.
Hands on time: 5 minutes Total time: 1 hour and 5 minutes Serves: 8
Ingredients:
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Green Tomato Casserole
6 green tomatoes, sliced 1/4 to 1/3 inch thick
8 ounces sharp cheddar cheese, grated
Salt and pepper
Instructions:
Preheat oven to 375 degrees. Arrange half the tomato slices in a single layer in a 9-by-13-inch baking dish (you can spray it lightly with cooking spray if you like). Sprinkle with salt and pepper. Top with half the cheese. Repeat with the remaining tomatoes and cheese. Bake, covered, for 45 minutes. Uncover and bake an additional 15 minutes, until the liquid reduces to a sauce and the cheese is lightly browned.
Notes:
Though the original recipe did not have measurements, we added some just so we could calculate the nutritional information. But feel free to improvise --- use as many green tomatoes as you have and as much cheese as you'd like. Dan Norris suggests keeping the layers of tomatoes to two or three at most, or the tomatoes won't cook as well.
Nutrition:
Per serving: 147 calories (percent of calories from fat, 58), 9 grams protein, 7 grams carbohydrates, 1 gram fiber, 10 grams fat (6 grams saturated), 30 milligrams cholesterol, 193 milligrams sodium.
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