Stewed Tomato Casserole Recipes

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STEWED TOMATO CASSEROLE



Stewed Tomato Casserole image

Make and share this Stewed Tomato Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (14 1/2 ounce) cans stewed tomatoes with onion and green pepper (or the plain or other variety)
1 egg, beaten
1/8 cup chopped onion
1/2 cup crushed saltine crackers
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4-1/2 teaspoon thyme
1/4 teaspoon pepper
salt, to taste

Steps:

  • Preheat oven to 350. Lightly grease/spray an 8" or 9" baking pan.
  • In a mixing bowl, combione all ingredients; mix well.
  • Por the mixture into prepared baking dish.
  • Bake, uncovered at 350 for about 45 minutes.

Nutrition Facts : Calories 193.2, Fat 15.6, SaturatedFat 9, Cholesterol 90.6, Sodium 260.6, Carbohydrate 7.5, Fiber 0.4, Sugar 0.7, Protein 6.1

SOUTHERN STEWED TOMATOES



Southern Stewed Tomatoes image

Make and share this Southern Stewed Tomatoes recipe from Food.com.

Provided by Normaone

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 slices stale homemade bread, cut in cubes
1 (28 ounce) can tomatoes with juice
1/2 cup sugar
4 tablespoons butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spray an oven proof casserole with cooking spray and set aside.
  • Put the tomatoes with their juices into the casserole and cut up into chunks.
  • Add the sugar and stir.
  • Cut the butter into chunks and add to tomato mixture.
  • Stir in the stale bread cubes-enough to make a thick mixture.
  • Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
  • Cover with foil if it appears to be browning too quickly towards the end.

Nutrition Facts : Calories 188.1, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 514.6, Carbohydrate 28.3, Fiber 1.6, Sugar 20.3, Protein 2.1

TOMATO CASSEROLE



Tomato Casserole image

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

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

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

STEWED OKRA AND TOMATOES



Stewed Okra and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 5

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
  • Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

BAKED TOMATO CASSEROLE



Baked Tomato Casserole image

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

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
1 can (14.5 ounces) diced tomatoes
4 cups reserved Three-Cheese Macaroni
3 tablespoons sour cream
4 teaspoons chopped fresh basil leaves
Coarse salt
1/4 cup fresh breadcrumbs

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

BACON TOMATO CASSEROLE



Bacon Tomato Casserole image

This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.- Mary McGair, Milwaukie, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

6 ounces uncooked egg noodles
1 pound sliced bacon, diced
1/3 cup chopped green pepper
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 can (28 ounces) stewed tomatoes
1 cup shredded cheddar cheese

Steps:

  • Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 363 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1150mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

STEWED TOMATOES (GOBBLEDYGOOK)



Stewed Tomatoes (Gobbledygook) image

This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.

Provided by Clotho98

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

Number Of Ingredients 6

1 (28 ounce) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
⅔ cup white sugar
¼ cup butter, melted
1 pinch salt
1 teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
  • Bake until hot and the tomatoes are tender, about 45 minutes.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 34 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 326.6 mg, Sugar 25.9 g

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