Stewed Tomato Casserole Recipes

Steps:

• Preheat oven to 350. Lightly grease/spray an 8" or 9" baking pan.
• In a mixing bowl, combione all ingredients; mix well.
• Por the mixture into prepared baking dish.
• Bake, uncovered at 350 for about 45 minutes.

Steps:

• Preheat oven to 350°F.
• Spray an oven proof casserole with cooking spray and set aside.
• Put the tomatoes with their juices into the casserole and cut up into chunks.
• Add the sugar and stir.
• Cut the butter into chunks and add to tomato mixture.
• Stir in the stale bread cubes-enough to make a thick mixture.
• Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
• Cover with foil if it appears to be browning too quickly towards the end.

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.

Steps:

• In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

Steps:

• Cut chicken breast halves in half again.
• Mix flour, salt and pepper together in a plastic bag.
• Add chicken pieces and shake to coat.
• In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
• Add stewed tomatoes, oregano and basil.
• Lower heat, cover and cook for about 1 hour.

Steps:

• Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
• Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
• Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until set and lightly browned, about 30 minutes.

Steps:

• In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium. Add onion and cook until softened, about 8 minutes. Stir in tomatoes with juice and cook until tomatoes are heated through, 2 minutes. Add macaroni and cheese, gently stirring to combine. Remove from heat and stir in sour cream and basil; season with salt. Transfer to a 2-quart baking dish, top with breadcrumbs, and drizzle with 1 tablespoon oil. Bake until sauce is bubbling at edges and breadcrumbs are golden, 20 minutes. Let cool 5 minutes before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
• Bake until hot and the tomatoes are tender, about 45 minutes.

Steps:

• Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
• Place tomatoes in a large pot and add the remaining ingredients.
• Cover and boil gently for 15 minutes, until tomatoes are tender.
• Serve with croutons.
• I like my stewed tomatoes with toast and butter.
• Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Steps:

• Pour stewed tomatoes in large baking dish. Add meat, bread crumbs, both cheeses and stir.
• Add zucchini, yellow neck squash, salt and pepper and add small pieces of butter to top of mixture. Make sure mixture is completely combined.
• Bake at 350 degrees F for about 30 to 40 minutes until tender.

Steps:

• In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes.
• Add tomatoes; cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.