Oh my goodness, let me tell you about my absolute favorite summer dish – this incredible tomato pie casserole with a crispy potato crust that’ll make your taste buds sing! I first discovered this recipe when my garden was overflowing with tomatoes (as gardens tend to do), and I was desperate for something beyond the usual salads. The magic happens when sweet tomato slices meet that golden, crunchy potato crust and all that melty cheese – it’s like comfort food heaven. What I love most is how it brings everyone to the table – even my picky nephew who “hates tomatoes” asks for seconds of this tomato pie casserole! It’s become our go-to for Sunday family dinners because it’s hearty enough to satisfy but still feels special with those fresh basil ribbons on top. Trust me, once you try that first bite of crispy-cheesy-tomato perfection, you’ll be hooked just like we were.
Why You’ll Love This Tomato Pie Casserole
Oh my gosh, where do I even begin with all the reasons this tomato pie casserole will become your new favorite dish? First off, that potato crust – it crisps up so perfectly in the oven, giving you this amazing texture contrast with the juicy tomatoes. Then there’s the cheese situation… melty mozzarella and nutty Parmesan create this golden blanket of goodness that makes every bite irresistible. Here’s what else makes it special:
- The easiest prep ever – just layer and bake!
- Totally vegetarian but hearty enough for meat lovers too
- Uses simple ingredients you probably have on hand
- Perfect for using up those garden tomatoes
- Tastes even better the next day (if it lasts that long!)
Seriously, this is the kind of dish that disappears faster than you can say “seconds please!”
Ingredients for Tomato Pie Casserole
Here’s everything you’ll need to create this mouthwatering masterpiece – I promise it’s all simple stuff! Let’s break it down by layers so you can see how everything comes together:
- For the potato crust: 2 cups shredded potatoes (about 2 medium russets), 1/4 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the tomato filling: 4 large firm tomatoes (sliced 1/4-inch thick), 1/2 tsp dried oregano, 1/4 cup chopped fresh basil
- For the cheesy topping: 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese
That’s it! I love how pantry-friendly this recipe is – you might just need to pick up fresh tomatoes and basil depending on what’s in your fridge.
Ingredient Notes & Substitutions
Here are my little secrets for the best results: first, pat those shredded potatoes dry with paper towels – this makes all the difference for a crispy crust! And when picking tomatoes, go for firm ones like Roma or beefsteak so they hold their shape. No fresh basil? Dried works in a pinch (use about 1 tsp).
Want to mix it up? Try sharp cheddar instead of mozzarella, or add a sprinkle of red pepper flakes for heat. I’ve even used sweet potatoes for the crust when I was feeling adventurous – totally delicious!
How to Make Tomato CasserolePreparing the Potato Cr
What’s you’ll need to create this mouthwatering masterpiece, using a potato crust, before baking it down to get the best results. Have a good idea of what you’re looking for a crispy crust!
Laying the Tomato Pie
Tips for Perfect Tomato Pie Casserole
After making this tomato pie casserole dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some game-changing tricks. First, don’t skip patting those tomato slices dry with paper towels – it prevents a soggy crust (trust me, I learned this the hard way!). For extra crispy edges, bake on the middle oven rack – that sweet spot where heat circulates just right. And here’s my secret: taste your tomatoes first! If they’re extra sweet, go light on the salt; if they’re more acidic, add just a pinch of sugar to balance the flavors. These little touches take your tomato pie casserole from good to “can I have the recipe?” amazing.
Serving & Storing Tomato Pie Casserole
Oh, the best part – eating this glorious tomato pie casserole! I love serving it warm (but not piping hot – let it rest 5 minutes so the layers set) with a simple arugula salad dressed in lemon vinaigrette. The peppery greens cut through the richness perfectly. Leftovers? Ha! But if you’re lucky enough to have some, store it covered in the fridge for up to 3 days. To reheat, pop slices in a 350°F oven for about 10 minutes – the crust stays crispier than microwaving. Pro tip: cold leftovers make an amazing breakfast with a fried egg on top!
Tomato Pie Casserole FAQs
I get so many questions about this recipe – let me answer the most common ones to help you make the perfect tomato pie casserole every time!
Can I use store-bought hash browns? Absolutely! The shredded potatoes in the freezer aisle work great in a pinch – just thaw and pat them extra dry. I sometimes use the diced kind too for a different texture (my kids love the little crispy bits!).
How to make it gluten-free? You’re in luck – this recipe is naturally gluten-free as written! Just double-check that your shredded potatoes and cheeses don’t have any sneaky additives.
Best tomatoes to use? Firm varieties like Roma, beefsteak, or even heirlooms hold up best. Avoid super juicy ones unless you salt and drain the slices first. And don’t forget – summer garden tomatoes make this dish truly magical!
Nutritional Information
Just so you know, these numbers can vary depending on your exact ingredients, but here’s the general nutrition per serving: about 220 calories, 12g fat (4g saturated), 20g carbs, and 8g protein. Remember – good food is about more than just numbers!
I’d absolutely love to see your tomato pie casserole masterpiece! Snap a pic and tag me on Instagram @MyKitchenAdventures – nothing makes me happier than seeing your versions. Leave a star rating below if you try it, and don’t forget to tell me what your family thought (I bet they’ll beg for seconds too!).
Crispy 5-Ingredient Tomato Pie Casserole That Steals Hearts
A delicious tomato pie casserole with a crispy potato crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large tomatoes, sliced
- 2 cups shredded potatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup chopped fresh basil
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Mix shredded potatoes with olive oil, salt, and pepper.
- Press the potato mixture into a greased baking dish to form the crust.
- Layer tomato slices over the crust.
- Sprinkle oregano, basil, Parmesan, and mozzarella cheese on top.
- Bake for 35-40 minutes until golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use firm tomatoes for best results.
- Pat shredded potatoes dry to avoid a soggy crust.
- Add red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
