Tomato Onion Casserole Recipes

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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.

ZUCCHINI, TOMATO, AND ONION CASSEROLE



Zucchini, Tomato, and Onion Casserole image

This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc..

Provided by Andrea F

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 9

1 zucchini, thinly sliced
1 large tomato, thinly sliced
1 onion, thinly sliced
½ cup unsalted butter
¼ cup red wine vinegar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dry mustard
2 cups grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
  • Bake in the preheated oven until thoroughly heated, about 30 minutes.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 4.5 g, Cholesterol 48.1 mg, Fat 17.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 10.8 g, Sodium 538.1 mg, Sugar 1.8 g

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

CHEESY ZUCCHINI TOMATO ONION CASSEROLE



Cheesy Zucchini Tomato Onion Casserole image

Get your zucchini on with this easy to prepare cheesy zucchini casserole. Slice up vegetables, season, grate some cheese and bake. That's it!

Provided by Linda Warren

Categories     Side Dish

Time 1h20m

Number Of Ingredients 8

2 zucchini, (washed & halved lengthwise then cut into slices)
1 large tomato, (cubed)
1 medium sweet onion, (sliced thin, then halved)
6 garlic cloves, (chopped)
1 teaspoon Italian seasoning
Salt & pepper (to taste)
1 1/2 cup cheddar cheese, (shredded)
1/2 cup Pecorino Romano or Parmesan, (grated)

Steps:

  • Preheat oven to 375 degrees. Lightly coat an 8x8-inch baking dish with olive oil.
  • Prepare vegetables by cutting zucchini in half lengthwise then slicing. Dice tomato and slice onion thinly.
  • In a large bowl, toss the vegetables together with Italian seasoning and salt and pepper to taste.
  • Place in prepared baking dish and drizzle a little more olive oil over vegetables. Cover with foil and bake for 30 minutes.
  • While zucchini is baking, grate both cheeses.
  • Remove casserole from oven, uncover, and sprinkle cheeses over top of vegetables.
  • Place back in oven and bake, uncovered, for another 30 minutes.

Nutrition Facts : Calories 261 kcal, Carbohydrate 10 g, Protein 17 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 475 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Steps:

  • In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

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



Tomato Casserole image

Cook and activist Mable Clarke serves this craveable side dish at the monthly fish fry she started to save the Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it's the baked tomatoes that keep you coming back for more. When she's cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you're likely not cooking for 400, we adapted the recipe to use fresh tomatoes.

Provided by Mable Owens Clarke

Categories     Healthy Parmesan Cheese Recipes

Time 1h30m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 medium onions, very thinly sliced
¼ teaspoon ground pepper
6 cups chopped tomatoes (about 2 pounds)
¼ cup chopped pickled jalapeños
2 cups crushed cheese-flavored crackers, such as Cheez-Its, divided
1 ¼ cups mayonnaise
¾ cup grated sharp Cheddar cheese
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil

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.

Nutrition Facts : Calories 232 calories, Carbohydrate 11 g, Cholesterol 16 mg, Fat 19 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 314 mg, Sugar 3 g

BACON, TOMATO AND CHEESE CASSEROLE



Bacon, Tomato and Cheese Casserole image

Are you a BLT fan? What about mac & cheese? Yes? Then this Bacon, Tomato and Cheese Casserole is for you. (You won't miss the lettuce or macaroni one bit.)

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 lb. sourdough bread, cut into 1/2-inch cubes
1 small onion, chopped
8 slices OSCAR MAYER Bacon, chopped
3 plum tomatoes, seeded, chopped
8 eggs
1/2 cup milk
8 KRAFT Singles, halved diagonally

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.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 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

CHEESY GARDEN CASSEROLE



Cheesy Garden Casserole image

This tomato casserole is layered with cheese and onions then topped with bread crumbs for a crunchy top. This Southern classic casserole is perfect for weeknight dinners, potluck or any time you need a savory dish.

Provided by Paula Deen

Categories     cheesy     comfort food     potluck     southern cooking     vegetables

Time 30m

Yield 6-8

Number Of Ingredients 9

2 tablespoons olive oil
4 large cut into 1/4-inch slices Vidalia onion
4 cut into 1/4-inch slices beefsteak tomatoes
1 1/2 teaspoons divided salt
1/2 teaspoon black pepper
1/2 tablespoon dried oregano
1 1/12 cups shredded cheddar cheese
3/4 cup made from stale bread bread crumbs
2 tablespoons melted, plus 1 tablespoon for greasing baking dish butter

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.

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.

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

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE



Tomato, Rice, and Chicken Thigh Casserole image

This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.

Provided by aputler

Categories     Chicken Casserole

Time 2h

Yield 8

Number Of Ingredients 16

8 (5 ounce) bone-in, skinless chicken thighs
freshly cracked black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons dry sherry
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, thinly sliced
1 cup uncooked long-grain white rice
1 ¾ cups reduced-sodium chicken broth
1 large bay leaf
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch saffron
2 medium tomatoes, cut into 1/4-inch slices
½ cup finely grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
  • Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
  • Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
  • Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
  • Bake, covered tightly, in the preheated oven for 45 minutes.
  • When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
  • Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let rest for at least 15 minutes before serving.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g

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