Cheesy Layered Tomato Crunch Bake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a great recipe to use up all your garden tomatoes, using sour cream and onion flavor potato chips will increase the flavor to the mixture, you could use regular dry breadcrumbs but I find that panko is better, or use 2 cups of either potato chips or the breadcrumbs. Ingredients:
6 large ripe tomatoes, sliced |
salt and black pepper (to taste) |
2/3 cup grated parmesan cheese, divided |
1 medium onion, thinly sliced |
2 cups shredded cheddar cheese (divided, or use mozzarella cheese) |
1 cup crushed potato chip |
1 cup panko breadcrumbs (or use regular dry breadcrumbs) |
Directions:
1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. In a small bowl mix together the crushed potato chips with the breadcrumbs.
4. Arrange HALF of the tomato slices (3 tomatoes) in the bottom of the casserole dish, season with salt and pepper, then sprinkle with 1/3 cup (or to taste) Parmesan cheese.
5. Sprinkle HALF of the onion slices over the Parmesan cheese, then HALF of the shredded cheese.
6. Top the shredded cheese with the potato chip/breadcrumb mixture.
7. Repeat the layer one more time ending up with the breadcrumb mixture on top.
8. Bake for about 45 minutes or until the top is golden brown and crispy.
9. Delicious!
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