TOMATO VEGETABLE CASSEROLE
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
- Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
TUNA-TOMATO NOODLE CASSEROLE
Steps:
- Cook noodles in a pot of boiling water until done. Drain.
- In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 1.1 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 1020.4 mg, Sugar 6.3 g
PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)
Make and share this Portuguese Fried Potatoes (Batatas a Portuguesa) recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
- When the foam begins to subside, add the potatoes.
- Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
- Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.
Nutrition Facts : Calories 297.3, Fat 18.9, SaturatedFat 6.9, Cholesterol 22.9, Sodium 377.7, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.6
TOMATO CASSEROLE
Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
TOMATO, PASTA, AND POTATO BAKE
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan; season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
- Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 323 g, Fat 4 g, Fiber 4 g, Protein 15 g
BOLA DE BATATA E TOMATE (PORTUGUESE POTATO/TOMATO CASSEROLE)
A good recipe to use up left over boiled potatoes. This is made with recipe #483248 - you can use any paprika paste you like, though.
Provided by Mia in Germany
Categories Potato
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 390°F.
- Thinly slice boiled potatoes.
- Seed and slice tomatoes.
- Layer potato slices in oven proof casserole dish.
- Thinly spread with paprika paste.
- Combine chopped parsley, garlic and chili with olive oil, season with salt and pepper, add lemon juice.
- Spread half of this mixture over potato layer.
- Layer sliced tomatoes on top of the potatoes, spread with remaining parsley mixture.
- Sprinkle with some additional olive oil and bake at 390 F for about 30 to 40 minutes. Serve warm but not directly from the oven.
Nutrition Facts : Calories 367.1, Fat 10.8, SaturatedFat 1.5, Sodium 34.6, Carbohydrate 62.5, Fiber 9.1, Sugar 6.2, Protein 8.2
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