Cheesy Tomato and Onion Casserole

4 cups (1 lb.) thinly sliced onion
4 medium ripe tomatoes, peeled and sliced
1 tsp. Salt
¼ tsp. Pepper
½ tsp dried basil or 2 tbsp. chopped fresh basil
2 cups grated Cheddar cheese
½ cup packaged bread crumbs
3 tbsp. butter or margarine, melted

Lightly grease 1 ½-quart casserole. In 1 inch of boiling water, cook onion, covered, for 10 minutes and drain. In prepared casserole, layer half of tomatoes and onions. Sprinkle with half of salt, pepper, basil and cheese. Repeat layers. Toss bread crumbs and melted butter, and sprinkle over top of cheese. Bake uncovered at 350º F for 30-45 minutes or until tomatoes are tender.