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Cheesy Green Tomato Casserole

This dish is a great way to use the last of your garden's tomatoes. The recipe also works with most any other vegetable (see Variation tip, below).
3 tablespoons butter or margarine
2 onions, thinly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large green or red tomatoes (about 1 1/2 pounds), cored and sliced 1/4 inch thick
1 cup white bread crumbs (about 3 slices)
1 cup (4 ounces) shredded cheddar cheese

Preparation Time: 25 minutes
Baking Time: 45 minutes
Serves 6

Preheat the oven to 375*F. Generously butter a 2-quart shallow baking dish. Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Stir in the thyme, mustard, salt and pepper. Layer half of the tomatoes in the baking dish, then cover with half the onions. Sprinkle with half the bread crumbs and cheese. Repeat layering. Melt the remaining 1 1/2 tablespoons butter; drizzle on top. Bake the casserole, uncovered, until the cheese is bubbly, about 45 minutes. Do Ahead Refrigerate the unbaked casserole for up to 2 days. Bake covered for 15 minutes, then uncovered for 40 minutes.

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