Baked Tomato Onion Casserole Recipes

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CRUNCHY BAKED TOMATO & ONION GRATIN



Crunchy baked tomato & onion gratin image

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner

Time 1h45m

Number Of Ingredients 7

3 onions , thinly sliced
3 garlic cloves , thinly sliced
4 tbsp olive oil
1.2kg mixed tomato , from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
  • Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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-ONION CASSEROLE



Tomato-Onion Casserole image

If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 4

4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices
1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 2 g, Protein 1 g

BAKED TOMATO-ONION CASSEROLE



Baked Tomato-Onion Casserole image

An easy and low calorie side dish that could be served with any meat dish. I found this in Everyday Food magazine and have use Vidalia onions and added garlic for our taste. The Vidalia's are soooo sweet!

Provided by mama smurf

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5

4 large tomatoes, cut crosswise inot 1/2-inch slices (about 2 pounds)
2 medium red onion, cut crosswise into 1/4 -inch rounds (about 1 pound)
2 tablespoons extra-virgin olive oil
1 -2 minced garlic clove
coarse salt and pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

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

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 VEGETABLE CASSEROLE



Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  • Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  • Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
  • Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE



Creamy Baked Tomato-Chicken Casserole image

A creamy tomato-chicken casserole.

Provided by Becky Webster

Time 1h15m

Yield 4

Number Of Ingredients 16

cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon lemon-pepper seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter, or as needed
2 cups dried penne pasta
1 (14.5 ounce) can diced tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
¼ (10 ounce) package frozen peas
¼ (10 ounce) package frozen cauliflower and broccoli
3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g

FRESH TOMATO BAKE



Fresh Tomato Bake image

Good recipe to use up your end-of-the-summer glut of tomatoes. The first time I made this I was skeptical about the amount of bread crumbs, but it worked - the bread crumbs become almost like a sauce from soaking up the tomato juices. I found this recipe in Too Many Tomatoes by Burrows and Myers.

Provided by Hey Jude

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

8 medium tomatoes, peeled and quartered
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dry mustard
2 tablespoons butter
2 large onions, sliced
2 1/2 cups fresh breadcrumbs
6 tablespoons butter, melted
1/4 cup freshly grated parmesan cheese

Steps:

  • Mix well the tomatoes, salt, pepper, sugar and dry mustard.
  • Saute the onions in the 2 T of butter.
  • Mix the bread crumbs with the melted butter.
  • In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
  • Bake at 350° for 25 minutes.
  • Sprinkle with cheese, bake 5 minutes more.

BAKED TOMATO CASSEROLE



Baked Tomato Casserole image

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

Provided by pines506

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 slices stale bread
1 (32 ounce) can whole tomatoes
1 teaspoon salt
1 dash pepper
1 tablespoon sugar
1 tablespoon cornstarch
1 small onion, diced
grated cheddar cheese

Steps:

  • Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
  • In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
  • Cook over medium heat until slightly thickened; pour over bread.
  • Sprinkle with onion and grated cheese.
  • Bake at 350 for 30 minutes.

POTATO, ONION & TOMATO BAKE



Potato, Onion & Tomato Bake image

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Provided by CountryLady

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 large potatoes, peeled & thinly sliced
2 small tomatoes, peeled & thinly sliced
1 small onion, thinly sliced
30 g butter, cut into thin pieces
salt & freshly ground black pepper
1/2 cup milk
1/2 cup cream
1/2 cup chicken stock
1 cup grated cheddar cheese

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.

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