Red Ribbon Cheese Tomato Casserole Recipes

RED-RIBBON CHEESE TOMATO CASSEROLE

Steps:

• Cook macaroni according to package directions; drain.
• Stir together soups and milk; stirk in cooked macaroni.
• Turn mixture into a 12 by 7 1/2 by 2" baking dish.
• Alternate cheese and tomato slices down center of casserole.
• Toss crumbs with melted butter; sprinkle atop.
• Bake, uncovered, at 350 degrees for 30 minutes.

TOMATO CASSEROLE

Steps:

• 1. Preheat oven to 375F.
• 2. Grease a 9 x 13 inch baking dish with olive oil or butter.
• 3. Heat 2 tablespoons olive oil in a large skillet over medium heat and add onions. Cook stirring occasionally until soft and translucent, 4 to 5 minutes.
• 4. Add salt and freshly ground pepper to taste.
• 5. Remove from heat and set aside.
• 6. Crush Ritz crackers in the sleeve or in a food processor. Reserve 1/2 cup crumbs for the topping.
• 7. Place half of the remaining crumbs in the bottom of the baking dish.
• 8. Pour 1 can diced tomatoes with juice over the Ritz cracker crumbs.
• 9. Layer half of the sauteed onions on top of the tomatoes.
• 10. Add remaining tomatoes and onions.
• 11. Sprinkle remainging half of the cracker crumbs over the tomato-onion mixture.
• 12. In a bowl combine the mayonnaise, cheddar cheese, parmesan cheese and basil.
• 13. Spread the mayonnaise mixture over the top and sprinkle on the reserved 1/2 cup cracker crumbs.
• 14. Bake for about 50 minutes or until mixture begins to brown and is slightly bubbling around the edge.

TOMATO-CHEESE CASSEROLE

Steps:

• Saute the onion in butter in a large skillet for 5 minutes. Add the croutons, and saute for 3 minutes. Set aside.
• Place the tomato slices in a bowl. Sprinkle with the salt, pepper, and basil; toss gently.
• Spoon half of the reserved onion mixture into a greased 13 x 9 x 2 inch baking dish. Arrange half of the tomato slices over the onion mixture; sprinkle with half the cheese. Repeat the layers.
• Bake, uncovered, at 350 degrees for 35 to 40 minutes or until it is hot and bubbly.

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

TOMATO CASSEROLE

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.

SUMMER TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
• Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.

POTATO, ONION & TOMATO BAKE

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.