Cheesy Tomato Casserole Recipes

CHEESY HAMBURGER CASSEROLE

Steps:

• Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
• Cook the macaroni in boiling water till it's half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
• If refrigerated bake it in a 400 degree oven till it's piping hot (about 45 minutes if it's cold to room temperature). Just before you're ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

CHEESY WHITE BEAN-TOMATO BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

CHEESY BEEF AND TOMATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
• Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
• Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.

CHEESY MACARONI AND HAMBURGER CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch 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. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
• Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease.
• Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.

CHEESY CROISSANT CASSEROLE

Steps:

• Grease a 9x13 inch baking dish with butter or non-stick spray, set aside.
• Cook the sausage in a large skillet over medium-high heat until cooked through and no longer pink, drain and set aside.
• To the same skillet add the butter. Once the butter is melted, add in the diced onion, spinach, and sun dried tomatoes.
• Season with a pinch of salt and pepper and cook, stirring constantly for 5 minutes until spinach is wilted and onions are soft.
• Meanwhile, in a large bowl whisk together the eggs, milk, cream, mustard, garlic salt and pepper, and cayenne if using.
• Roughly tear the croissants into the bowl of egg mixture, along with half of the cheese, and stir well to combine.
• Pour the mixture into the prepared baking dish.
• Sprinkle the cooked sausage, and the spinach mixture, and remaining cheese over the casserole.
• Cover the dish with foil and refrigerate for at least 2 and up to 12 hours if possible.
• Preheat oven to 350 degrees. Remove the foil from the dish and bake for 30 minutes until cooked through.
• Serve immediately. Refrigerate leftovers for up to 3 days.

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.

CHEESY GARDEN CASSEROLE

Steps:

• Preheat oven to 375 °F.
• Grease a shallow 2-quart baking dish with butter. In a medium skillet, heat the oil over medium heat. Add the onions and cook until golden and soft, about 5 minutes. Sprinkle with a pinch of salt.
• Layer half of the tomatoes in the baking dish and top with half the onions, 1/2 teaspoon salt, half the black pepper, half the oregano and half the cheddar. Repeat with the remaining tomatoes, onions, 1/2 teaspoon salt, black pepper, oregano and cheddar.
• In a small bowl, combine the breadcrumbs, melted butter and the remaining 1/2 teaspoon salt. Sprinkle over casserole. Bake the casserole until the top is golden brown and the tomatoes are tender, about 30 minutes.