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–+ servings
A slice of green tomato crisp with a golden, crumbly topping sits on a white plate with a green rim. A baking dish with more crisp is in the background on a green plaid cloth.

Creamy Southern Green Tomato Casserole

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Green tomato casserole is a creamy, tangy Southern dish that’s easy to make and perfect for gatherings. Layered with sweet onion, seasoned cheese, and a buttery cracker topping, it bakes into a golden, crowd-pleasing side. Serve it at Sunday lunch or potlucks for a warm, comforting taste of home.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 239
Author Gina Dickson

Ingredients

  • 4 to 5 green tomatoes sliced 1/3-inch thick (you will need enough tomatoes to cover your baking dish with two layers)
  • 1 teaspoon sugar divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon seasoning Creole or Cajun, divided (add more if you like it spicy)
  • 1/2 teaspoon garlic powder divided
  • 1/2 teaspoon lemon pepper divided
  • 1 cup sweet onion chopped, like Vidalia, divided
  • 2 cups shredded cheese cheddar or a cheese blend works well, divided
  • 1 Ritz crackers sleeve, about 30 crackers, crushed
  • 1/2 cup butter melted

Instructions

Prep

  • Preheat the oven to 400 degrees Fahrenheit. Grease a 9 x 13-inch casserole dish with butter or cooking spray.

Layer Ingredients

  • Layer the first half of the sliced tomatoes in the bottom of the dish. It’s fine if the slices overlap.
    4 to 5 green tomatoes
    Sliced green tomatoes arranged in a white baking dish, seasoned with salt, pepper, and spices, ready for cooking.
  • Sprinkle evenly with half of the sugar, salt, black pepper, Creole or Cajun seasoning, garlic powder, and lemon pepper.
    1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon pepper
  • Add half of the chopped onions on top of the tomatoes, then sprinkle with half of the shredded cheese.
    1 cup sweet onion, 2 cups shredded cheese
    A white baking dish filled with sliced green bell peppers, topped with shredded cheddar cheese and small chunks of white onion, ready to be baked.
  • Repeat the layers: add the remaining tomato slices, seasonings, onions, and cheese.

Topping

  • Place the Ritz crackers in a plastic bag, seal and crush them to fine crumbles.
    1 Ritz crackers
  • Place the butter in a medium bowl, melt in microwave.
    1/2 cup butter
  • Add cracker crumbs to butter and toss for 1 minute until all crackers are coated with butter.
    A plastic bag of crushed graham crackers sits next to a white mixing bowl filled with melted butter on a white surface.
  • Sprinkle the buttered crumbs over the top of the cheese layer.
    A white rectangular baking dish filled with a golden-brown, crumbly casserole topping, viewed from above on a white background.

Bake

  • Cover the casserole with foil and bake for 45 minutes.
  • Uncover and bake for an additional 15 minutes, or until the top is golden and crispy.
    A white rectangular baking dish filled with a golden brown, crumbly baked topping, likely a crisp or crumble dessert, on a plain white background.

Notes

Important Prep Tips Before Starting the Recipe:
  • Aim for even tomato slices, about 1/3-inch thick, so they cook evenly and hold their shape without turning mushy.
  • Pat tomato slices dry with a paper towel before layering—this helps keep the topping crisp.
  • Chop onions ahead of time and store them in the fridge for quick layering.
  • A shallow, wide baking dish works best for even cooking and ensures every serving gets plenty of buttery topping.
Common Mistakes When Making This Recipe:
  • Skimping on seasoning between layers: the flavor really builds when each tomato layer gets its own sprinkle of salt, pepper, and spices.
  • Baking too quickly or at too high a temperature: the slow, full bake time is what softens the tomatoes and melds the flavors while keeping the topping from overbrowning.
  • Forgetting to cover the casserole for the first part of baking: the foil traps steam, helping the tomatoes become tender before the topping crisps.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 990mg | Potassium: 401mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1231IU | Vitamin C: 31mg | Calcium: 355mg | Iron: 1mg
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