Heidi Strawn
February 18, 2009

Tomato Crouton CasseroleAn unusual twist on tomatoes, this side dish pairs nicely with just about anything.  From “How to Plan a Potluck for Your Farm Home” by Lisa Kivirist.


  • 8 medium tomatoes, cut into wedges
  • 2 to 3 cups prepared croutons
  • 1/2 cup plus 2 T. butter, melted
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 3/4 cup Parmesan cheese, grated

Arrange tomatoes in a greased 9” x 13” baking dish. Top with bread croutons. Combine butter, salt, basil and thyme. Drizzle over bread and tomatoes.  Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30 to 35 minutes or until tomatoes are tender.
Serves 6.

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