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  Crustless Tomato Pie



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6-8 tomatoes
1/2 cup mayonnaise
2 Tablespoons prepared mustard
3 green onions, thinly sliced
1 cup shredded sharp cheddar
1 cup panko (gluten-free is fine)
2 Tablespoons olive oil or melted butter

Preheat oven to 350 degrees.
Slice tomatoes into 1/2 inch rounds and place in colander to drain.
Mix together mayonnaise and mustard.
Layer tomatoes with mayonnaise mixture and green onions in a deep dish pie pan,
ending with tomatoes.
Bake 30 minutes.
Remove from oven and top with shredded cheddar.
Mix panko with olive oil and spread over the top of the pie, covering the cheese.
Return to oven and bake additional 30 minutes.
Let cool 15 minutes before serving.
Cut into wedges to serve.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen