Cheesy Garden Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A tomato casserole layered with cheese and onions and topped with bread crumbs to keep things interesting.
Ingredients
- 2 tablespoons olive oil
- 4 large Vidalia onion, cut into 1/4-inch slices
- 4 beefsteak tomatoes, cut into 1/4-inch slices
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/2 tablespoon dried oregano
- 1 1/12 cups cheddar cheese, shredded
- 3/4 cup bread crumbs, made from stale bread
- 2 tablespoons butter, melted, plus 1 tablespoon for greasing baking dish
Instructions
- Preheat oven to 375 °.
- Grease a shallow 2-quart baking dish with butter. In a medium skillet, heat the oil over medium heat. Add the onions and cook until golden and soft, about 5 minutes. Sprinkle with a pinch of salt.
- Layer half of the tomatoes in the baking dish and top with half the onions, 1/2 teaspoon salt, half the black pepper, half the oregano and half the cheddar. Repeat with the remaining tomatoes, onions, 1/2 teaspoon salt, black pepper, oregano and cheddar.
- In a small bowl, combine the breadcrumbs, melted butter and the remaining 1/2 teaspoon salt. Sprinkle over casserole. Bake the casserole until the top is golden brown and the tomatoes are tender, about 30 minutes.
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