My "Famous" Green Tomato Casserole Recipe
A Great Side-dish for any occasion!
At the end of the summer season, many of you might been blessed with some beautiful, shiny green tomatoes on the vines in your garden. You might also experience the following scenario: a June thunderstorm knocking down your heavily laden tomato plant and you have a bushel full of green tomatoes. What to do?
One choice is to wrap the tomatoes in newsprint or brown paper and let them ripen slowly in a cool space OR you can make one of my very favorite recipes: Green Tomato Casserole!
Green tomatoes are surprisingly sweet and when combined with cheese and melted butter, you have a delicious side-dish that your family will enjoy time and again. The best feature of this recipe? It has only 5 ingredients (I count salt and pepper together).
Unfortunately, I do no remember where I found this recipe for a green tomato casserole, but I featured it in an article in July 2009 titled, appropriately enough, Green Tomato Recipes. On that page you will find three other tasty recipes using unripened tomatoes that I promise you will find equally delicious.
I decided to place this recipe on a page by itself, because it is the one green tomato recipe that I make the most often because it is so very easy.
Image: single serving of the Green Tomato Casserole on an Ironstone white plate by Mickie_G - all rights reserved
- Prep time: 15 min
- Cook time: 45 min
- Ready in: 1 hour
- Yields: 4 to 6
Green Tomato Casserole Ingredients
- 5 to 6 green tomatoes, sliced 1/4
- 1/2 cup butter, melted
- 4 ounces cheddar cheese, shredded
- 1 sleeve saltine crackers, crushed
- salt and pepper to taste
Instructions for making the green tomato casserole:
- Pre-heat the oven to 400 degrees Fahrenheit.
- Layer half of the sliced green tomatoes in a pre-greased casserole dish. (See the two baking dishes I have recommended below. One is a classic square, glass dish, the other is the round CorningWare French White.)
- Sprinkle with salt and pepper to taste. Pour one third of the melted butter on the tomato layer. Sprinkle one half of the shredded cheese on this layer as well.
- Repeat above one more time.
- Top off with the cracker crumbs and remaining 1/3 cup melted butter. I like to toss the melted butter with the cracker crumbs before I put them on. It is not necessary to do that. However, I think it helps the butter get evenly distributed in the crumbs.
- Cover dish with aluminum foil (or a lid if you have one that fits).
- Bake 40-45 minutes.
- (NOTE: the image of my casserole shows what happens if you let the topping get too brown! HaHa!)
Perfect baking dish for the Green Tomato Casserole
This is the baking dish I most often use for my green tomato casserole. This glass baking dish is easy to clean and the handles make it easy to get out of a hot oven. If you do not have this size baking dish, you should! Perfect for baking a small batch of brownies or two boneless chicken breasts. Need I repeat: this is a very versatile baking dish. This design has been around for decades. I bet your great grandmother had one of these.
An even fancier dish to make the Green Tomato Casserole:
If I want to impress company, I use this casserole dish. These dishes are pretty and most come with a glass lid. Some sets of these baking dishes come with a flat plastic lid. I have a set of these French White baking dishes and use them all the time. This classic CorningWare set is great for everything--hot or cold. I have even put these beautiful dishes in the freezer and the flat plastic lid makes them easy to stack. The design just makes each recipe look special.
© 2013 Mickie Goad