Green Tomato and White Cheddar Casserole

Restaurants in and around Birmingham will convene for Birmingham’s Restaurant Week through August 23, a 10-day event to showcase the city’s diverse culinary scene. Participating restaurant Dixie Fish Co. shared a signature recipe, available during Restaurant Week, and paired perfectly with your favorite grilled fish.

1 lb. green tomatoes
2/3 cup bechamel sauce
2/3 cup panko bread crumbs
1/3 lb. white cheddar cheese, shredded
1 Tbsp. melted butter
1 Tbsp. salt
2 tsp. pepper
Olive oil
Tarragon cream (recipe below)

Slice green tomatoes to 1/4-inch thickness and then quarter them. Toss the tomatoes in oil, salt and pepper and roast for approximately 10 minutes. Set green tomatoes in a colander to cool and drain.

In a pan, layer green tomatoes, 2 tsp. panko, bechamel and a handful of cheddar. Repeat the layers. Toss the remaining panko with melted butter and top the casserole. Bake for approximately 15 minutes at 350 degrees until panko is golden brown.