Best Fried Green Tomato Casserole Recipes

GREEN TOMATO CASSEROLE

Steps:

• Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
• Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
• Repeat layers twice omitting the cheese from the top.
• Dot butter over the bread crumbs on top.
• Cover and bake at 400 degrees for one hour.
• Add remaining cheese, bake uncovered until cheese melts.

CURRIED GREEN TOMATO CASSEROLE

Steps:

• In a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream).
• Stir in the curry powder, paprika, salt and pepper.
• Let the mixture cool and stir in the sour cream.
• Pour into lightly buttered casserole dish.
• Sprinkle top with crumbs and parmesan.
• Bake in 350F degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes).
• You can prepare ahead and pop it in the oven 45 minutes before dinner.

GREEN TOMATO CASSEROLE

Steps:

• Brush bottom and sides of 9-inch pie pan with oil.
• Arrange tomato slices in pie pan.
• In a separate bowl, whisk together eggs, milk, cottage cheese and oregano.
• Slowly pour mixture over tomatoes.
• Bake at 375ºF for about 40 minutes.

BAKED GREEN TOMATO CASSEROLE

Steps:

• Preheat oven to 400°F Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.
• Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.
• Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.
• Bake1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.

GREEN TOMATO CASSEROLE

Steps:

• 1. Preheat oven to 400. Melt 1/2 of a stick of butter in a 2 qt casserole dish and 1/2 of a stick of butter in a separate microwave safe cup
• 2. Chop green tomatoes into 1-2 inch chunks. In a mixing bowl whip egg and buttermilk together. Add tomatoes to bowl and coat well
• 3. Place 2 cups of the bread crumbs and corn meal in a gallon size bag, shake to mix, add tomato dices and shake to coat completely
• 4. Add coated tomato dices to casserole dish and pour remaining melted butter over.
• 5. Add remaining 1 cup of bread crumbs and. One meal, sprinkling over the top, then add Parmesan cheese, sprinkling over the top
• 6. Bake for 30 min till golden brown on top and enjoy!!

FRIED GREEN TOMATOES

Steps:

• Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl.
• Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate.

FRIED GREEN TOMATO PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
• Bake in the preheated oven until golden, about 5 minutes per side.
• Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
• Bake in the preheated oven until golden brown, about 35 minutes.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.