4 c. thinly sliced onion
4 med. tomatoes (peeled and sliced), about 2 lbs. or 1 qt. canned tomatoes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil leaves
4 slices American cheese halved (use extra if desired)
1/2 c. pkg. seasoned bread crumbs
3 tbsp. butter, melted

Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole. In 1 inch boiling water cook onions covered for 10 minutes - drain.

In prepared casserole layer in order, half of onions and tomatoes, sprinkle with half of salt, pepper and basil; top with half of cheese. Repeat.

Toss bread crumbs with butter (melted). Sprinkle over top of casserole. Bake uncovered 30 to 35 minutes or until tomatoes are tender. Makes 6 servings.