Cheesy Baked Tomato Casserole

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for sautéing.

Heat 1 tablespoon of avocado oil over medium heat in a skillet.

Add 1 sliced sweet onion to the skillet and cook for 5 to 10 minutes until softened and slightly browned.

Chop 6 cups of tomatoes, skin on, removing the woody core, and place them in a large bowl.

Chop about 1/4 cup of pickled okra and add it to the bowl with the tomatoes.

Mix the tomatoes and pickled okra together in the bowl.

In a medium bowl, combine 1 cup of unsweetened plain yogurt and 2 tablespoons of mayonnaise, mixing well.

Add 1/2 cup of grated Parmesan cheese and 1 cup of grated sharp cheddar cheese to the yogurt and mayonnaise mixture, and mix until combined.

Chiffonade and chop about 1/4 cup of fresh basil and add it to the cheese mixture.

Season the tomatoes with about 1/4 teaspoon of black pepper and toss to combine.

Spray a 9x13 baking dish with avocado oil and add 1 cup of Panko bread crumbs to the bottom of the dish.

Add half of the tomato mixture to the baking dish, spreading it out evenly.

Top the tomato mixture with the sautéed onions from the skillet.

Add the remaining half of the tomato mixture on top of the onions.

Sprinkle the remaining 1 cup of Panko bread crumbs over the top of the casserole.

Preheat the oven to 375°F (190°C).

Bake the casserole for 45 to 55 minutes until heated through and the top is slightly browned.

Allow the casserole to cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens