Tomato And Greens Casserole Recipes

GRITS AND GREENS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
• In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
• Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
• Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
• Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

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.

GREEN BEAN AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
• Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
• Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.

GREEN TOMATO AND ONION CASSEROLE

Steps:

• 1. I used the smaller green tomotoes and sliced enough for making two layers.
• 2. After slicing the onion I cooked it in a sauce pan with the butter until transparent. remove from the stove and remove the onions to a small bowl.
• 3. crumble up the engish muffins ( or whatever bread you want to use) I used english muffins as I had only 2 left and wanted to use them up. Anyway, crumble them into the pan you cooked the onions in as there should be enough butter in there to coat the bread and brown a little. Remove from pan and get ready to put together the casserole.
• 4. Take your sliced tomatoes and line them in the bottom of the dish you are going to bake them in.
• 5. Add a layer of onion over first row of tomatoes.
• 6. Add salt and pepper
• 7. add another layer of tomato and another layer of onion.
• 8. add some salt and pepper
• 9. place the toasted bread over all
• 10. Bake 350 degrees for 45-60 minutes

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.

GREEN TOMATO CASSEROLE

Steps:

• Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
• Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
• Repeat layers twice omitting the cheese from the top.
• Dot butter over the bread crumbs on top.
• Cover and bake at 400 degrees for one hour.
• Add remaining cheese, bake uncovered until cheese melts.

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 AND SAUSAGE CASSEROLE

Steps:

• Saute onion, green tomato, chilies, carrot and garlic in oil or butter for a few minutes.
• Transfer to a 2 1/2 quart casserole sprayed with no-stick spray or lightly buttered.
• Stir in rice, sausage and parsley.
• Heat broth to boiling and add to casserole.
• Cover tightly and bake at 350 F for about 40-45 minutes or till rice is done and liquid is absorbed.
• Check after about 30 minutes and add a little additional broth or water if it seems to dry.

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.

TOMATO AND GREENS CASSEROLE

Steps:

• 1. Spray a medium casserole dish with cooking spray and layer collards, sliced tomatoes and parmesan cheese in 3 layers ending with tomatoes and parmesean cheese.
• 2. Saute panko in the butter and put on top of the casserole.
• 3. Bake for 25 mins at 350.