Recipe: Tomato Provolone Casserole (using eggs, milk and Cheddar)

TOMATO PROVOLONE CASSEROLE

2 to 3 large garden ripe tomatoes
1/4 cup flour, seasoned with salt and pepper
2 tablespoons butter
2 green onions, minced, including tops
1/2 cup sliced black olives, drained
4 slices Provolone cheese
2 eggs, lightly beaten
1 cup milk
1 cup shredded Cheddar cheese
Chopped chives

Cut tomatoes into 1/2-inch thick slices. Dredge in seasoned flour to coat Saute quickly in the 2 tablespoons butter Set aside.

In a buttered 8-inch casserole dish arrange the green onions and black olives. Top with tomato slices, cheese slices, then more tomato slices.

Combine eggs, milk, and Cheddar cheese. Pour over layers in casserole. Sprinkle with fresh chives.

Bake at 350 degrees F for 1 hour, or until set and firm. Remove from oven and let sit for 5 minutes before cutting into 6 wedges to serve.

Makes 6 servings
Source: 400 Rush Hour Recipes by Brook Noel and Wendy Louise