GREEN TOMATO CASSEROLE
I love the tangy taste of fried green tomatoes, but they are, well...fried! And messy to make. I developed this recipe to help assuage my hunger for fried green tomatoes, and yes, it does the job quite well. Without all the grease and batter, the tangy taste of the tomato can really shine through!
Provided by Kevin Andrews
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
- Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 20.5 g, Fat 14.2 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 1483.7 mg, Sugar 13.1 g
TOMATO-ONION CASSEROLE
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
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
GREEN TOMATO AND ONION CASSEROLE
our garden is over flowing with tomato's but some have been stung by a bug and so we harvested many of the tomato's while still green and I have frozen some and today I made this casserole for our supper. I happen to like green tomatoes and thats a good thing seeing that the bowl is overflowing with them! LOL
Provided by Shirley Makekau
Categories Vegetables
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. I used the smaller green tomotoes and sliced enough for making two layers.
- 2. After slicing the onion I cooked it in a sauce pan with the butter until transparent. remove from the stove and remove the onions to a small bowl.
- 3. crumble up the engish muffins ( or whatever bread you want to use) I used english muffins as I had only 2 left and wanted to use them up. Anyway, crumble them into the pan you cooked the onions in as there should be enough butter in there to coat the bread and brown a little. Remove from pan and get ready to put together the casserole.
- 4. Take your sliced tomatoes and line them in the bottom of the dish you are going to bake them in.
- 5. Add a layer of onion over first row of tomatoes.
- 6. Add salt and pepper
- 7. add another layer of tomato and another layer of onion.
- 8. add some salt and pepper
- 9. place the toasted bread over all
- 10. Bake 350 degrees for 45-60 minutes
GREEN BEAN AND TOMATO CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
- Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
- Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.
PIONEER WOMAN'S GREEN BEAN AND TOMATO CASSEROLE RECIPE - (3.7/5)
Provided by lisahurst11
Number Of Ingredients 6
Steps:
- add bacon to large dutch oven. cook over medium heat until light golden brown. drain off excess fat. add the onions and cook till bacon and onions are golden brown. add beans and tomatoes. sprinkle with the salt and pepper and cayenne. stir gently to combine. cover pot and turn heat to low. simmer for approx. 1 hour.
BACON TOMATO CASSEROLE
This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.- Mary McGair, Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1150mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
BUTTER CRACKER GREEN TOMATO CASSEROLE
A nice use of green tomatoes without frying them. From the Hampton,GA, United Methodist Church Women's cookbook of 2007. Contributed by Paulla Groover. (That is the way the name is spelled in the cookbook.)
Provided by Deb G
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Chop the tomatoes into smallish pieces.
- Mix all ingredients except cracker crumbs together and pour into greased casserole dish. I use an 8-inch square.
- Top with buttered crackers.
- Bake for 45 minutes. (Check after 30 minutes because the size dish you use will make a difference.). It should be somewhat firm (not soupy) and lightly browned on top.
Nutrition Facts : Calories 222.5, Fat 7.7, SaturatedFat 1.4, Cholesterol 50.3, Sodium 533.3, Carbohydrate 33.4, Fiber 2, Sugar 4.8, Protein 5.7
TOMATO CASSEROLE
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
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
GREEN TOMATO CASSEROLE
This time of year if your from the south, tomatos everywhere!! A friend of mine from the Pilot Club shared this with me several years ago. It's great hot or cold.
Provided by Redallnite
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
- Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
- Repeat layers twice omitting the cheese from the top.
- Dot butter over the bread crumbs on top.
- Cover and bake at 400 degrees for one hour.
- Add remaining cheese, bake uncovered until cheese melts.
ORECCHIETTE WITH GREEN TOMATOES, CARAMELIZED ONIONS, AND CORN
Sauteinggreen tomatoes takes theedge off their tanginess, butthey're still tart enough tocut the sweetness of caramelized Vidalia onions and freshcorn.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add tomatoes, and sprinkle sugar over mixture. Cook, stirring, until tomatoes are tender and golden brown, about 20 minutes.
- Add corn to skillet; season with salt and pepper. Cook, stirring, until corn is tender and just starting to brown, about 4 minutes. Stir in thyme.
- Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.
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