Tuesday, August 14, 2007

Tomato and Potato Casserole

1/2 cup grated parmesan cheese
2 T semolina
2 tsp oregano
4 large tomatoes, sliced 1/4" thick
6-8 med. potatoes, sliced thin
onion powder
salt/pepper to taste

Preheat oven to 400 degrees. Butter a deep 10" round casserole dish. In small bowl, mix parmesan cheese, semolina, and oregano. Set aside. Put layer of tomatoes in bottom of dish. Salt and pepper lightly. Then cover with 2 T parmesan mixture. Put a layer of potatoes on top of tomatoes. Salt, pepper, onion powder. Continue layering, ending with tomato/cheese mixture on top. Cover with foil and bake about 1 1/2 hours or until potatoes are tender. Uncover and let sit 5 minutes before serving.

Kansas City, MO

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