TOMATO-ONION-CHEESE CASSEROLE

1 lb onion, sliced thin

4 medium-size ripe tomatoes, peeled and sliced
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil
6 slices American cheese
1/2 cup fine dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees. 
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

Cook the onion in a covered medium saucepan in 1-inch of boiling water for about 10 minutes; drain.

In the prepared dish layer half the tomatoes, half the onions, and sprinkle with half the basil, salt and pepper; top with half the cheese.  Repeat the layers.

Toss the bread crumbs in the butter and sprinkle over the top of the casserole.

Bake at 350 degrees for 30 to 35 minutes until the tomatoes are tender and the casserole is bubbly.

Yield: 6 servings

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