1960S TOMATO ONION & CHEESE CASSEROLE

This is an old recipe I have had since early in my marriage. With onions and tomatoes becoming more plentiful as we head into "garden season" I thought this would be a good time to share this recipe.

1 lb (4 cups) thinly sliced onion
2 lb (4 med) ripe tomatoes, peeled and sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
5 slices processed American cheese, cut in half
1/2 cup dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly grease a 1 1/2 to 2-quart casserole dish; set aside.

In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the bread crumbs in the melted butter; sprinkle over the top of the casserole.

Bake, uncovered, in a 350 degree oven for 30 to 35 minutes.

Yield: 6 servings