Green Tomato Casserole

Saturday was a great day for a ride, so a couple of my friends and I took a ride to Hico.  Well, we actually started to go to Hamilton, but then decided Hico sounded more interesting.  We stumbled onto the Homestead Antique Fair, and it was worth the trip.  Homestead has the fair every October and May.  Then Sat. night was our annual Halloween get together.  It was a little too cool to sit outside, and it was a little quieter than usual because Monday is really Halloween, but there were still a few kids.  I admit I’m not much of a Halloween person, but any excuse for a get together is fine with me.

Before it gets too cold, if you’ve got some green tomatoes, pick them, and make your new favorite recipe, Green Tomato Casserole .  If I didn’t have green tomatoes, I’d be really tempted to try this with shredded green cabbage because the rest of the ingredients work well with cabbage (you may have to add a little broth to the bottom of the baking pan).  If you make it with cabbage, let us know how it turns out.  You could use red tomatoes, but they would have to be cut into thick slices.

For a source for green tomatoes, click here for previous post.

Green Tomato Casserole

Green Tomato Casserole


  • 1/4 pound bacon, cut in small pieces
  • 2 large onions, peeled and thinly sliced (I use food processor to slice)
  • 4 large green tomatoes, thinly sliced
  • Tony Chachere's Original Creole Seasoning
  • 1 cup cornbread crumbs or panko
  • 1 1/2 – 2 cups shredded Monterey Jack cheese


  1. Preheat the oven to 350°.
  2. In a large skillet over medium high heat, fry bacon until crisp. Remove and set aside, leaving fat in the skillet.
  3. Saute the onions in the bacon fat until golden and remove to another plate.
  4. If there is more than 2 TBSP of bacon fat remaining in the pan, pour off the excess. If you don’t have 2 TBSP of fat then add some butter and melt. Toss in crumbs to coat. Take off the heat.
  5. In a greased pan, layer the tomato slices, then onion, Chachere's. Repeat until onions and tomatoes are used up.
  6. Scatter bacon over everything. Then sprinkle on the cheese, then the crumbs.
  7. Bake until cheese is bubbly and the tomatoes are cooked, about 45 minutes. If the top starts browning too much, loosely cover with foil.