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This recipe is a new twist on one in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care—it’s a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.

This dish is delicious served alongside a nice fresh fish or stuffed inside a fish fillet.

This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.