Bacon Tomato And Cheese Casserole Recipes

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.

BACON TOMATO PASTA CASSEROLE

Steps:

• Fill a large sauce pan 3/4 with water, add salt and bring it to a boil.
• Sauté bacon until crispy (around 10 minutes) remove from pan, blot with paper towel to remove grease and cut in chunks.
• Open can of tomatoes and add sugar and bacon and stir to combine. You may have to transfer it to a mixing bowl to fit all the bacon. I just keep it in the can.
• Preheat oven to 350 F.
• The water should have come to a boil. Add elbows and cook for 10 minutes. It's okay for it to be al dente. Drain and run cold water over them to stop from cooking further.
• Put a layer of tomato sauce on bottom of medium casserole dish.
• Add a layer of elbows and ladle some tomato sauce over them. Be generous.
• Tear the cheese into smaller pieces and place on top of sauce layer.
• Repeat layering, you will have at least 4 layers ending with cheese.
• Pour milk in until you can see it 1/2 way up the casserole dish.
• Bake covered for 30 minutes
• Uncover and bake for additional 30 minutes.
• Serve
• Smile
• Enjoy

BACON TOMATO CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add zucchini, green pepper and onions to reserved drippings; cook and stir on medium-high heat 3 to 4 min. or until tender. Stir in all remaining ingredients except cheese. Reduce heat to medium- low; simmer 10 to 15 min. or until tomatoes are tender. Discard bay leaf. Crumble bacon; add to vegetable mixture.
• Spoon vegetable mixture into bowls; top with crackers and cheese. Bake 15 min.

CHEDDAR, BACON & TOMATO EGG BAKE

Steps:

• Heat oven to 350ºF.
• Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 40 min. or until center is set and top is golden brown.

TOMATO AND BACON PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

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.