Tomato Cheese Casserole Recipes

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TOMATO CASSEROLE WITH ONIONS AND CHEESE



Tomato Casserole With Onions and Cheese image

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

4 ripe tomatoes (medium)
4 onions (small)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
3/4 cup shredded cheddar cheese (or about 6 slices of American cheese, sliced into halves)
1/2 cup panko breadcrumbs
2 tablespoons melted butter

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

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

TOMATO-CHEESE CASSEROLE



Tomato-Cheese Casserole image

I love this recipe, you can change the taste by changing the type of crouton you use. This is especially good when the tomatoes are fresh off the vine...yum!

Provided by breezermom

Categories     Cheese

Time 1h3m

Yield 8 serving(s)

Number Of Ingredients 8

2 purple onions, sliced (reduce to 1 1/2 if you aren't fond of onions)
1/4 cup plus 2 tbsp butter, melted
1 (6 ounce) package croutons, you choose the flavor depending on your preference
6 large tomatoes, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried whole basil
3 cups monterey jack cheese, shredded (12 oz)

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.

GRILLED CHEESE-AND-TOMATO CASSEROLE



Grilled Cheese-and-Tomato Casserole image

If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, melted
12 slices white bread
12 slices Cheddar (about 12 ounces)
6 slices Swiss cheese (about 3 ounces)
1/2 cup grated Parmesan
4 cups mixed cherry or grape tomatoes, halved (about 1 1/4 pounds)
Kosher salt
1 cup half-and-half
1/4 cup mayonnaise
2 large eggs
Freshly ground black pepper
1/4 cup fresh parsley leaves, roughly chopped

Steps:

  • Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
  • Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
  • Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
  • Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
  • Switch the broiler to bake, and preheat to 350 degrees F.
  • Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

TOMATO CASSEROLE



Tomato Casserole image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 pounds ripe plum tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped marjoram
1 cup crumbled feta
1 cup day old bread crumbs
1 teaspoon paprika
Serving suggestion: Crusty bread.

Steps:

  • Preheat oven to 400 degrees F.
  • Brush a casserole dish with olive oil. Slice tomatoes evenly 1/8-inch thick and place 1 layer in a 1 1/2-quart casserole. Season with salt and pepper; sprinkle with half of herbs and all of feta. Do another layer of tomatoes and repeat process with herbs and salt. Top with bread crumbs and paprika, and cook in the oven for 40 minutes. Serve with crusty bread.

CHARD, TOMATO AND CHEESE CASSEROLE



Chard, Tomato and Cheese Casserole image

Provided by Bev Michaels

Categories     Cheese     Tomato     Side     Bake     Low Carb     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Chard     Bon Appétit     Georgia     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 TO 10 SIDE-DISH SERVINGS

Number Of Ingredients 7

2 tablespoons olive oil
2 bunches Swiss chard, washed, center ribs cut away, coarsely chopped (about 8 cups) or three 10-ounce packages frozen chopped, thawed, squeezed dry
3 red bell peppers, chopped
1 large onion, chopped
2 cups packed grated Monterey Jack cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
2 large tomatoes, thinly sliced

Steps:

  • Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.
  • Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

SUMMER TOMATO CASSEROLE



Summer Tomato Casserole image

I always serve this casserole with salmon as it complements the fish very well.

Provided by Cooking Brunette

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 4

Number Of Ingredients 4

6 vine ripened tomatoes, sliced
1 tablespoon mayonnaise (such as Hellman's®)
1 cup shredded Cheddar cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 7.7 g, Cholesterol 31 mg, Fat 12.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 204.3 mg, Sugar 5 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Steps:

  • In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

BACON, TOMATO AND CHEESE CASSEROLE



Bacon, Tomato and Cheese Casserole image

Are you a BLT fan? What about mac & cheese? Yes? Then this Bacon, Tomato and Cheese Casserole is for you. (You won't miss the lettuce or macaroni one bit.)

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 lb. sourdough bread, cut into 1/2-inch cubes
1 small onion, chopped
8 slices OSCAR MAYER Bacon, chopped
3 plum tomatoes, seeded, chopped
8 eggs
1/2 cup milk
8 KRAFT Singles, halved diagonally

Steps:

  • Heat oven to 350ºF.
  • Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
  • Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
  • Bake 35 min. or until center is set. Let stand 5 min. before serving.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

RICE - TOMATO CASSEROLE



Rice - Tomato Casserole image

This is like Spanish Rice, but includes cheese and makes for more protein. kids love it. There is another version with chicken. Just saute about a pound of boneless, chopped chicken breasts, then proceed with the recipe. At the end, instead of baking, leave everything in the saute pan, add the rest of the sauce and the cheese. Then cover the pan and let it sit until the cheese melts.

Provided by windhorse23

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1 medium onion, chopped (3/4 cup, approx.)
1 garlic clove, minced
1/2 green pepper, chopped
1 cup rice, uncooked
1 (15 ounce) can tomato sauce
1 teaspoon salt
pepper
1 1/2 cups grated cheese (cheddar, jack, etc.)
1 1/2 cups boiling water

Steps:

  • Saute onion, garlic, green pepper and rice in the butter until lightly brown.
  • Add all but 1/2 cup of tomato sauce.
  • Then add boiling water, salt& pepper.
  • Simmer, covered, until liquid is absorbed (about 20 minutes.).
  • Line a greased casserole dish with half the mixture.
  • Sprinkle 1 cup of cheese, then add the rest of the tomato sauce.
  • Add the rest of the rice and the last of the cheese.
  • Bake at 400 degrees for 15 minutes.

Nutrition Facts : Calories 311.6, Fat 15, SaturatedFat 9.3, Cholesterol 38.4, Sodium 1091.7, Carbohydrate 35.9, Fiber 2, Sugar 4.1, Protein 9

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