NOODLES AND TOMATOES
My grandmother started making this dish for us when we were kids. That was quite a few years ago! She once commented that she must have made a dump truck full of macaroni for us. I still make this -- it's comfort food for me. This is a very butter/tomatoey dish. It's not spicy and meant to be bland so that the creaminess of the butter, the tang of the tomatoes and the flavor of the pasta shine.
Provided by Denise
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pasta according to pacakge directions and drain well.
- While the pasta is draining, melt the butter in the pasta pot.
- Add the pasta back to the pot, mix well.
- Add the crushed tomatoes, mix well and serve.
ROASTED GRAPE TOMATOES WITH TANGLED NOODLES
Provided by Claire Robinson
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
- Meanwhile, heat the chicken stock over low heat. Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock. Stir to prevent the noodles from sticking together as the stock cooks off. Once the noodles have absorbed all of the stock, add another 1 cup stock. Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more. Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
CHEESY NOODLE CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry! -Shirley McKee, Varna, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
TOMATO AND CHEESE EGG NOODLES
This is one of my favorite quick and tasty side dishes when potatoes or plain butter noodles just doesn't sound good for some reason.
Provided by Chef Jeff Garland
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil noodles in salted water 7 to 8 minutes.
- Drain noodles.
- Return to saucepan and add butter, cheese and tomato sauce.
- Heat over low until cheese melts.
Nutrition Facts : Calories 224, Fat 12.3, SaturatedFat 7.4, Cholesterol 45.7, Sodium 610.1, Carbohydrate 20.1, Fiber 1.5, Sugar 2.8, Protein 9.1
GRILLED CHEESE-AND-TOMATO CASSEROLE
If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
- Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
- Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
- Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
- Switch the broiler to bake, and preheat to 350 degrees F.
- Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.
NOODLES WITH FRESH TOMATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
- Core the tomatoes and cut them into 1 1/2-inch cubes.
- Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
- Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
- Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
NOODLES WITH TOMATO SAUCE
Provided by Pierre Franey
Categories easy, quick, pastas, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring enough water to the boil to cover the noodles when they are added. Add salt to taste.
- Meanwhile, drop the tomato into a basin of boiling water and let stand about 9 seconds. Peel the tomato and cut away the core. Cut the tomato into 1/4-inch cubes. There should be about 2 cups.
- Heat the butter in a saucepan and add the onion and rosemary. Cook, stirring, until the onion is wilted. Add the tomato, pepper flakes, salt and pepper. Cook, stirring often, about 5 minutes.
- Drop the noodles into the boiling water and cook, stirring, about 3 minutes if the noodles are fresh, 8 to 9 minutes if they are dried. Drain well and add the tomato sauce. Toss.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 412 milligrams, Sugar 4 grams, TransFat 0 grams
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