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Tomato Casserole Recipe

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. “This is a great side dish, very simple and fast,” she says. “It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market.”

This recipe is:

Healthy

Diabetic Friendly

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Tomato Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Directions

In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture.
Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 serving equals 129 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 334 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Tomato Casserole in Light & Tasty August/September 2007, p32

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Tomato Casserole

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(1-1) of 1 reviews

Reviewed on Aug. 04, 2010 by Charlene Smith

I found the onion to be a little much - but size is in the eye of the beholder. I will go with about 1/2 cup chopped onion next time. Otherwise, it's a good summer time recipe.