Tomato Cheese Casserole Food

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.

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 CASSEROLE WITH ONIONS AND CHEESE

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.

BAKED TOMATO MAC N CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

GRILLED CHEESE & TOMATO SOUP BAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

BAKED TOMATO CASSEROLE

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.

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.

TOMATO CASSEROLE

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.

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.

TOMATO, HAM AND CHEESE BAKE

Steps:

• Preheat oven to 375°F.
• Combine ham, mayo, and parsley.
• In a separate bowl, combine breadcrumbs, cheese and melted butter.
• In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
• Repeat process, creating 2 more layers.
• Bake 45-50 minutes until golden brown and bubbling.
• Let sit 10 minutes before serving.

TOMATO CHEESE CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
• Bake for 30 minutes in the preheated oven, or until top is golden and crispy.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

CHEESE TOMATO POTATO BAKE

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.

BACON, TOMATO AND CHEESE CASSEROLE

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.

TOMATO MACARONI CASSEROLE

Steps:

• In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.