Tomato Crouton Casserole Recipes

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.

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 the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

Steps:

• Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
• Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
• Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

Steps:

• Arrange tomatoes in a greased dish.
• Top with bread cubes.
• Combine butter, salt, basil& thyme.
• Drizzle over bread.
• Sprinkle with Cheese.
• Bake at 350 for 30-35 minutes or until light brown.

Steps:

• Lightly oil an 8x8 inch glass baking dish.
• Drop in and even out the croutons.
• Evenly distribute the can of diced tomatoes over that.
• Scatter the tomatoes with the grated cheese of your choice.
• In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
• Drop in the zucchini slices and saute until they begin to wilt.
• Season with the salt and pepper.
• Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
• Pour the mixture over the other ingredients in the casserole dish.
• Sprinkle the top with some breadcrumbs and parmesan cheese.
• Bake in a 350 degree oven for about 45 minutes.
• HINTS:.
• Use a combination of zucchini and yellow crookneck squash for nice color.
• Any sort of tomato juice will work, even a spicy V8.

Steps:

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

Steps:

• Saute the onion in butter in a large skillet for 5 minutes. Add the croutons, and saute for 3 minutes. Set aside.
• Place the tomato slices in a bowl. Sprinkle with the salt, pepper, and basil; toss gently.
• Spoon half of the reserved onion mixture into a greased 13 x 9 x 2 inch baking dish. Arrange half of the tomato slices over the onion mixture; sprinkle with half the cheese. Repeat the layers.
• Bake, uncovered, at 350 degrees for 35 to 40 minutes or until it is hot and bubbly.