Recipe - Savory Green Tomato Casserole

1 cup Small bread cubes or
croutons, approximately
1 teaspoon Margarine; soft
1 small Onion; cut or sliced up thin, slices
quartered
1 lg Clove garlic; minced
Minced fresh basil or dried
Salt; to taste
Fresh ground pepper; to
taste
1 pound Green tomatoes; cut or sliced up 1/2"
thick
2 tablespoon Grated parmesan cheese

Heat oven to 350 F. If using bread cubes, spread on a baking sheet and
toast in oven 8 minutes or until light golden. Meanwhile, melt margarine in
a non stick skillet over medium heat. Add onion and garlic and cook till
tender. Spray small casserole with nonstick spray. Layer half the tomato
slices in bottom of casserole. Season with a sprinkling of salt, pepper and
basil. If using croutons, keep in mind that they will add salt. Spread
about half the onion/garlic mixture over top. Scatter about One half of the
bread cubes or croutons over top. Repeat layers. Sprinkle top with
Parmesan. Bake about
45 to 50 minutes or till tomatoes are tender. Makes 2 to 4
servings.

Inspired by: Savory Green Tomato Casserole, Woman's Day Magazine, October
1987.

Formatted by Mardi Desjardins amdesjar@mb.sympatico.ca September 28, 1997

NOTES : I used homemade herbed salad croutons made from a French baguette.
I made this for a dinner for 2 and there was only a scrap leftover.

Recipe by: Mardi Desjardins

Posted to MCRecipe Digest V1 #818 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Sep 28, 1997