Summer Tomato Casserole

Cinco de Mayo - Main Dish

I always serve this casserole with salmon as it complements the fish very well.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Summer Tomato Casserole

Ingredients

6 vine ripened tomatoes

sliced

1 tablespoon mayonnaise (such as Hellman's®)

1 cup shredded Cheddar cheese

salt and pepper to taste

Puerto Rican Arroz con Pollo

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers ending with the rest of the shredded cheese.

Step 3

Bake until tomatoes are softened and cheese is melted and bubbly 20 to 25 minutes.

Nutritional Information

Summer Tomato Casserole

Servings Per Recipe:4

Calories: 171.8

% Daily Value *

Protein: 8.7g 17%

Carbohydrates: 7.7g 3%

Dietary Fiber: 2.2g 9%

Sugars: 5g

Fat: 12.5g 19%

Saturated Fat: 6.4g 32%

Cholesterol: 31mg 10%

Vitamin A Iu: 1829.6IU 37%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.2mg 12%

Vitamin C: 23.4mg 39%

Folate: 32.9mcg 8%

Calcium: 222.4mg 22%

Iron: 0.7mg 4%

Magnesium: 28.2mg 10%

Potassium: 465.4mg 13%

Sodium: 204.3mg 8%

Thiamin: 0.1mg 12%

Calories From Fat: 112.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.