Italiantomatobreadcasserole Recipes

CROUTON TOMATO CASSEROLE

Steps:

• Arrange tomatoes in a greased 13x9-in. baking dish. Top with bread cubes. Combine the butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until tomatoes are tender.

TOMATO BREAD CASSEROLE

Steps:

• Butter bread.
• Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
• Place 1/2 the cubes in a greased 9 x 13 pan.
• Drain canned Tomatoes. Reserve liquid.
• Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
• Repeat layers.
• Sprinkle with parmesan cheese.
• Bake covered at 350F for 40 minute.
• Uncover bake 5 min longer to brown the top.

ITALIAN-INSPIRED CASSEROLE

Steps:

• In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Steps:

• Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
• Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
• Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

ITALIAN TOMATO BREAD CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
• In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
• Pour mixture over bread cubes and stir gently to coat well.
• Bake for approximately 25 minutes or until custard is just set.
• Sprinkle with remaining mozzarella cheese and onions.
• Bake an additional five minutes or until cheese melts and onions are golden brown.