TOMATO CASSEROLE WITH ONIONS AND CHEESE
This easy layered tomato casserole is a great side dish that you can serve alongside a variety of entrées. Basil adds flavor to the dish.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
- Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
- In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
- In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
- Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.
Nutrition Facts : Calories 159 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 404 mg, Sugar 5 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
BAKED TOMATO CASSEROLE
Make a second meal out of Three-Cheese Macaroni by transforming it into this hearty casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium. Add onion and cook until softened, about 8 minutes. Stir in tomatoes with juice and cook until tomatoes are heated through, 2 minutes. Add macaroni and cheese, gently stirring to combine. Remove from heat and stir in sour cream and basil; season with salt. Transfer to a 2-quart baking dish, top with breadcrumbs, and drizzle with 1 tablespoon oil. Bake until sauce is bubbling at edges and breadcrumbs are golden, 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 36 g, Fiber 2 g, Protein 25 g, SaturatedFat 18 g
CHEESE TOMATO EGG BAKE
Steps:
- In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 442mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
BAKED TOMATO MAC 'N CHEESE
Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Whisk milk and flour together in a small bowl.
- Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
- Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
- Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g
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
CHEESE TOMATO POTATO BAKE
This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
Provided by Lorac
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook potato and onion in boiling salted water until potatoes are just tender, drain.
- Add butter, cheeses, tomatoes and sour cream, stir to combine.
- Place mixture in a baking dish, top with bacon and additional cheese if desired.
- Bake 20-25 minutes.
Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4
CHEESE & TOMATO PASTA BAKES
This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
- Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
- To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
- Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
- If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.
Nutrition Facts : Calories 551 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.96 milligram of sodium
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