Crouton Tomato Casserole Recipes

TOMATO CROUTON CASSEROLE

Steps:

• Arrange tomatoes in a greased dish.
• Top with bread cubes.
• Combine butter, salt, basil& thyme.
• Drizzle over bread.
• Sprinkle with Cheese.
• Bake at 350 for 30-35 minutes or until light brown.

TOMATO CROUTON CASSEROLE

Steps:

• In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.

TOMATO AND GARLIC CROUTON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

VEGETABLE CROUTON CASSEROLE

Steps:

• Lightly oil an 8x8 inch glass baking dish.
• Drop in and even out the croutons.
• Evenly distribute the can of diced tomatoes over that.
• Scatter the tomatoes with the grated cheese of your choice.
• In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
• Drop in the zucchini slices and saute until they begin to wilt.
• Season with the salt and pepper.
• Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
• Pour the mixture over the other ingredients in the casserole dish.
• Sprinkle the top with some breadcrumbs and parmesan cheese.
• Bake in a 350 degree oven for about 45 minutes.
• HINTS:.
• Use a combination of zucchini and yellow crookneck squash for nice color.
• Any sort of tomato juice will work, even a spicy V8.

FRESH TOMATO AND HAVARTI CHEESE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. In a large skillet, heat butter & sauté onions for about 5-6 min. Stir in croutons & sauté for another 3-4 min.
• 2. In a greased 9 x 11 casserole dish layer in the following order: half crouton/onion mix, then half tomatoes, sprinkle with half the basil & salt, then half the cheese. Repeat once more.
• 3. Bake for 35-40 min or until bubbly and cheese begins to get light brown.