Cajun Baked Tomato Casserole Recipes

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Steps:

• Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
• In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
• Cook over medium heat until slightly thickened; pour over bread.
• Sprinkle with onion and grated cheese.
• Bake at 350 for 30 minutes.

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:

• Peel and seed the tomatoes and chop them.
• Place in large bowl.
• Add sugar to tomatoes and mix well.
• Set aside.
• Brown the ground beef in a large skillet then pour off any excess oil.
• Add bell peppers, onions, celery and garlic to the skillet with the ground beef and continue to brown meat and saute vegetables until they are tender.
• (about 15 minutes) Stir tomatoes into the skillet and simmer over low heat for about 45 minutes.
• Season with salt and ground black pepper, to taste.
• Remove from heat.
• Add in bread crumbs and mix well.
• The mixture should be fairly thick and stiff, so add additional bread crumbs if necessary.
• Preheat oven to 350 degrees.
• Use butter or margarine to grease a two quart casserole.
• Turn out the tomato mixture into the casserole, spreading evenly.
• Sprinkle Parmesan cheese on top.
• Bake in oven (uncovered) until top begins to brown, about 20-30 minutes.
• Serve as a side dish to accompany any meat.
• Note: This casserole may be prepared in advance and stored in the freezer or refrigerator until ready to bake.
• Allow time to thaw or incrase the baking time.