Green Tomato Casserole
photo by *Parsley*
- Ready In:
1 9inch Pie
- Brush bottom and sides of 9-inch pie pan with oil.
- Arrange tomato slices in pie pan.
- In a separate bowl, whisk together eggs, milk, cottage cheese and oregano.
- Slowly pour mixture over tomatoes.
- Bake at 375ºF for about 40 minutes.
Questions & Replies
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This recipe is a good starting point, but it was bland. On the plus side, it made up into a firm, pretty dish that looked well on the table and held well as time for seconds came around. I particularly liked the way the tomato slices were cooked through but still firm and not mushy when the egg mix was set. On the other hand, it needed a considerable amount of salt at the table -- which I only rarely use -- and would have benefited from more assertive flavors. Garlic, Italian seasoning, black pepper, and either Parmesan or sharp cheddar in addition to the cottage cheese would be my choice for another go round.
Fantastic use of green tomatoes (which I seem to have lots of right now). I made this as written, but added some garlic. My cottage cheese was large-curd, so I blended it first. I think maybe I would add more garlic or onions or maybe parmesan cheese next time. I've got lots of green tomatoes to experiment. Thanx Miss Annie!
I made this for dinner; however, think it would make a great brunch or breakfast. I had thought of adding onions or cheese or something and decided to serve this with <a href="/62710">Roasted Red Onions</a>. It was very good and I do plan on having the leftovers for breakfast with toast and maybe some grits.