Tomato Casserole

Emma Chapman


Tomato Pie is really a savory tomato casserole. I first had it at Mary Mac's Tea Room on Ponce DeLeon Avenue in Atlanta. The recipe was not in their cookbook and I asked to have the cook come to my table. She wrote the recipe in the book for me. Needless to say she did not give me all the details. I have researched and come up with the full recipe. It never fails to bring rave reviews whenever I serve it. Everyone wants the recipe. This is easy to divide and use a smaller dish.

★★★★★ 5 votes
10 Min
50 Min


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2 Tbsp
olive oil
sweet onions, sliced paper thin
salt and pepper
3 1/2 c
ritz cracker crumbs
2 can(s)
(28 oz) each diced tomatoes, undrained
2 1/2 c
1 1/2 c
grated extra sharp cheese
1 1/2 c
shaved parmesan cheese
2 Tbsp
basil, dried

How to Make Tomato Casserole


  • 1Preheat oven to 375F.
  • 2Grease a 9 x 13 inch baking dish with olive oil or butter.
  • 3Heat 2 tablespoons olive oil in a large skillet over medium heat and add onions. Cook stirring occasionally until soft and translucent, 4 to 5 minutes.
  • 4Add salt and freshly ground pepper to taste.
  • 5Remove from heat and set aside.
  • 6Crush Ritz crackers in the sleeve or in a food processor. Reserve 1/2 cup crumbs for the topping.
  • 7Place half of the remaining crumbs in the bottom of the baking dish.
  • 8Pour 1 can diced tomatoes with juice over the Ritz cracker crumbs.
  • 9Layer half of the sauteed onions on top of the tomatoes.
  • 10Add remaining tomatoes and onions.
  • 11Sprinkle remainging half of the cracker crumbs over the tomato-onion mixture.
  • 12In a bowl combine the mayonnaise, cheddar cheese, parmesan cheese and basil.
  • 13Spread the mayonnaise mixture over the top and sprinkle on the reserved 1/2 cup cracker crumbs.
  • 14Bake for about 50 minutes or until mixture begins to brown and is slightly bubbling around the edge.

Printable Recipe Card

About Tomato Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Soy Free

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