Best Baked Tomato Onion Casserole Recipes

CHEESY GARDEN CASSEROLE

Steps:

• Preheat oven to 375 °F.
• Grease a shallow 2-quart baking dish with butter. In a medium skillet, heat the oil over medium heat. Add the onions and cook until golden and soft, about 5 minutes. Sprinkle with a pinch of salt.
• Layer half of the tomatoes in the baking dish and top with half the onions, 1/2 teaspoon salt, half the black pepper, half the oregano and half the cheddar. Repeat with the remaining tomatoes, onions, 1/2 teaspoon salt, black pepper, oregano and cheddar.
• In a small bowl, combine the breadcrumbs, melted butter and the remaining 1/2 teaspoon salt. Sprinkle over casserole. Bake the casserole until the top is golden brown and the tomatoes are tender, about 30 minutes.

TOMATO CASSEROLE WITH ONIONS AND CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
• Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
• In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
• In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
• Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.

BAKED TOMATO-ONION CASSEROLE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and 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.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

BAKED TOMATO CASSEROLE

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.

TOMATO CASSEROLE

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.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

FRESH TOMATO BAKE

Steps:

• Mix well the tomatoes, salt, pepper, sugar and dry mustard.
• Saute the onions in the 2 T of butter.
• Mix the bread crumbs with the melted butter.
• In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
• Bake at 350° for 25 minutes.
• Sprinkle with cheese, bake 5 minutes more.

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.