Best Tomato Cheese Casserole Recipes

SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 2 quart shallow casserole.
• Heat water for the macaroni.
• Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
• Pour into a colander to drain.
• Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
• Stir in the sausage and tomatoes and remove from the heat.
• Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
• Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
• Let stand 5-10 minutes before serving.

BAKED TOMATO MAC N CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

SPICY HAM AND TOMATO MACARONI AND CHEESE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
• In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
• Stir in flour and cook stirring for 3 minutes.
• Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
• Add in well-drained tomatoes; simmer for 2 minutes.
• Add in cayenne, salt and pepper.
• In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
• Add in the chopped cooked ham.
• Stir in the cheddar cheese to combine.
• Transfer mixture to prepared baking dish.
• In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
• Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

GRILLED CHEESE-AND-TOMATO CASSEROLE

Steps:

• Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
• Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
• Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
• Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
• Switch the broiler to bake, and preheat to 350 degrees F.
• Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

CAULIFLOWER, TOMATO, ONION, & CHEESE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Lightly grease a 9x13-inch casserole dish.
• Arrange flowerets in the dish.
• Sprinkle with salt, pepper and nutmeg.
• Sprinkle the onion over the cauliflower.
• Cover with 1 cup of cheese.
• Drizzle with the melted butter.
• Tuck in the Tomatoes wedges.
• Sprinkle with remaining cheese.
• Bake uncovered for about 10 minutes.
• Garnish with parsley.

SPICY TOMATO JALAPENO MACARONI AND CHEESE CASSEROLE

Steps:

• Set oven to 375°F (set oven rack to second-lowest position).
• Butter a 13x9-inch baking pan.
• In a large saucepan melt 1/3 cup butter, add in the onions, garlic, diced jalapeño pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes).
• Add in flour and stir for 2 minutes with a wooden spoon.
• Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
• Add in cayenne pepper and salt to taste.
• Add in chopped tomatoes and simmer for about 3 minutes (do not add in the cheese, add it in when when mixing in the bowl).
• In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine.
• Transfer to prepared casserole dish.
• In a small bowl mix together the fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan.
• Bake for about 20-25 minutes, or until the mixture is bubbly.

BACON MUSHROOM TOMATO & CHEESE STRATA - BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9 inch casserole dish.
• Arrange bread cubes in casserole dish. Sprinkle with shredded cheddar cheese.
• Beat together the eggs, milk, dry mustard, onion powder, salt and worcestershire sauce. Pour over the bread and cheese in the casserole dish.
• Sprinkle with crumbled bacon, mushrooms and chopped tomatoes.
• Cover and chill overnight.
• Bake uncovered for 1 Hour or until set. (cover if getting too brown on top).

CHARD, TOMATO AND CHEESE CASSEROLE

Steps:

• Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.
• Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

TOMATO-CHEESE CASSEROLE

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.

ZUCCHINI, TOMATO & CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Slice zucchini into 1/4 inch slices.
• Put flour in a zip lock bag and add sliced zucchini.
• Shake until zucchini is lightly coated.
• Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
• Brown zucchini on both sides until lightly brown.
• Drain on paper towels& let cool.
• Combine sour cream, basil, oregano, garlic powder& salt.
• Slice tomatoes.
• Spray a casserole dish with cooking spray.
• Put a layer of zucchini in the bottom of the dish.
• Sprinkle 1/4 cup parmesan cheese on top.
• Add a layer of sliced tomatoes.
• Spread 1/2 sour cream mixture on top of tomatoes.
• Add 1/2 mozzarella cheese on top of sour cream.
• Repeat layers ending with mozzarella cheese.
• Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
• Remove from the oven and let it sit for a few minutes before serving.

SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE

Steps:

• Slice squash in half lengthwise and scoop out seeds.
• Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
• Cool until ready to be handled.
• Scoop out the insides gently with a fork which will form into spaghetti strands.
• While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
• When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
• Combine the ingredients.
• Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

GRILLED CHEESE-AND-TOMATO CASSEROLE

Steps:

• Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.Switch the broiler to bake, and preheat to 350 degrees F.Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BACON, TOMATO AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
• Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
• Bake 35 min. or until center is set. Let stand 5 min. before serving.