Cooking with Paula Deen

Classic Southern Sides

Tomato Pie Casserole

Makes 6 to 8 servings

4 to 4½ pounds tomatoes, sliced ¼ inch thick and seeded
¾ teaspoon kosher salt
3½ cups plus 2 tablespoons crushed buttery round crackers, divided (about 1 [13.7-ounce] box)
7 tablespoons unsalted butter, melted
1 large egg white, lightly beaten
2 cups shredded Monterey Jack cheese
2 cups shredded mild Cheddar cheese
2 cups shredded part-skim mozzarella cheese
2 cups mayonnaise
1 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1 cup chopped fresh basil
2 large eggs, lightly beaten
2 cloves garlic, grated
Garnish: fresh basil

1. Place tomatoes in a single layer on paper towels, and sprinkle with salt. Let stand for 2 hours, patting dry every hour.

2. Preheat oven to 350°.

In a medium

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