Cozy Up To These 7 Amazing Casserole Recipes

Do you enjoy eating tomato sandwiches? My grandfather used to make these for himself and I and he would put the maters on soft, white bread with mayo. It was fantastic! This casserole reminds me of those days 🙂

Check out what my friends over at The Post-It Place had to say about this recipe:

“While it is hard (ok, almost impossible) to get a good tomato for a tomato sandwich, you can find some half-way decent ones to go in cooked dishes. I always try to buy the cluster tomatoes because they are about as good as we can get at the moment…you know, when it has been weeks of  below freezing temperatures outside.”

I hate tasting a mealy tomato, but as the commenter said, you can always find a decent one to go into a cooked dish.

 

 

Ingredients

2 1/2 Tablespoons Bertolli Olive Oil

3 Tablespoons fresh flat leaf parsley, chopped

2 1/2 pounds firm ripe tomatoes

1 teaspoon Domino sugar (approx.)

3/4 cup 4C bread crumbs

1/2 teaspoon McCormick chili powder

1/2 teaspoon paprika

Morton salt to taste

1/2 cup Kraft Parmesan cheese, grated

chopped parsley for garnish

 

 

Instructions

Preheat oven to 400 degrees. Brush a baking dish with 1 tablespoon of the olive oil.  Sprinkle the bottom of the casserole dish with the 3 TBSP of chopped parsley. Cut tomatoes in slices and place in the casserole dish, overlapping slightly. Sprinkle the tomatoes with the salt and sugar. In a bowl mix the breadcrumbs, chili powder and paprika. Add in the remaining olive oil and mix well. Sprinkle on top of the tomatoes. Bake for 45 minutes. Remove from oven and sprinkle with Parmesan cheese and return to oven until cheese is completely melted, approx 5 minutes. Sprinkle with chopped parsley for garnish and serve while warm.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CASSEROLE RECIPE.

 

Quick Tip: Pair this casserole with a green, garden salad for a complete meal.

Thank you to The Post-It Place for this great recipe.

 

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