Soya Tomato Cheese Casserole Food

TOMATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, about 10 minutes. Season with pepper.
• Combine tomatoes and jalapeños in a large bowl. Spread 1 cup cracker crumbs in the prepared baking dish. Top with half the tomato mixture. Layer on the onions. Top with the remaining tomato mixture. Combine mayonnaise, Cheddar, Parmesan and basil in a medium bowl; spread on top of the casserole. Top with the remaining 1 cup cracker crumbs.
• Bake until bubbling and the cheese has melted, 50 to 60 minutes. Let cool for 10 minutes before serving.

GREEN TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
• Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

SOYA TOMATO CHEESE CASSEROLE

Steps:

• Lighty grease a shallow casserole dish.
• Arrange beans in alternate layers with corn.
• Mix tomatoes, sugar, and salt.
• and pour over bean mix.
• Top with buttered crumbs, mixed with cheese, and sprinkle with paprika.
• Bake uncovered 180C for about 40-45 minutes.

TOMATO CASSEROLE

Steps:

• Place a rack in the upper third of the oven and preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
• Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
• Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.

GRILLED CHEESE-AND-TOMATO CASSEROLE

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-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.

CHEESY TOMATO CASSEROLE

Steps:

• Stir together all ingredients. Spoon mixture into a lightly greased 8" square baking dish.
• Bake at 325 degrees for 30 minutes or until golden.

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.

CHEESIEST TOMATO SOUP

Steps:

• In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.