Best 4 Vegetable And Tomato Casserole Recipes

Embark on a culinary journey with our delightful Vegetable and Tomato Casserole, a harmonious blend of vibrant vegetables, juicy tomatoes, and a medley of herbs and spices. This hearty casserole is not just a feast for the senses but also a testament to the goodness of wholesome ingredients. As you dive into this delectable dish, you'll be greeted with tender-crisp vegetables, bursting with their natural flavors, enveloped in a rich tomato sauce that strikes the perfect balance between tangy and savory. With three enticing variations to choose from, this recipe collection offers something for every palate. Indulge in the classic Vegetable and Tomato Casserole, a timeless dish that showcases the essence of this comforting meal. For a touch of rustic charm, try the Italian-inspired Vegetable and Tomato Casserole, where sun-dried tomatoes, olives, and oregano add a Mediterranean flair. And for a delightful twist, explore the Cheesy Vegetable and Tomato Casserole, a cheesy extravaganza that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO VEGETABLE CASSEROLE

Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

TOMATO VEGETABLE CASSEROLE

Tomato Vegetable Casserole image

Veggies are good for you! Due to reviewers' comments, it is advisable to put more than a dash of salt and pepper in this casserole, whatever is to your liking.

Provided by hellokitty

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium potato, peeled and cut into 1/2 inch pieces
1 medium yam, peeeled and cut into 1/2 inch pieces
1 red bell pepper, seeded and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small zucchini, cut into 1/4 inch pieces
1 dash salt
1 dash pepper
2 large tomatoes, cut crosswise into 1/4 inch slices
1/2 cup parmesan cheese, grated
2 tablespoons breadcrumbs, dried Italian style
fresh basil (to garnish)

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.

Nutrition Facts : Calories 272.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.3, Sodium 215.8, Carbohydrate 31.1, Fiber 5.2, Sugar 5.7, Protein 6.8

VEGETABLE AND TOMATO CASSEROLE

Vegetable and Tomato Casserole image

Make and share this Vegetable and Tomato Casserole recipe from Food.com.

Provided by katew

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 blsp olive oil
1 onion, sliced
2 garlic cloves, minced
3 carrots, peeled, chopped
3 potatoes, peeled, diced
2 celery ribs, chopped
1 small eggplant, diced
300 g broccoli, cut into florets
1 (420 g) can mixed beans
1 (420 g) can condensed tomato soup
1/4 teaspoon crushed dried chili

Steps:

Heat oil in large saucepan over medium heat.
Add onion, garlic, carrots, potatoes, celery and eggplant.
Cook, stirring for 10 minutes.
Add broccoli and beans, soup and chillies.
Also add 1/2 cup water, cover and bring to boil.
Reduce heat and simmer for 30 minutes, season to taste.
Serve with rice if desires.

TOMATO CASSEROLE

Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

1. **Choose ripe and flavorful tomatoes.** This will ensure that your casserole has the best possible flavor. 2. **Use a variety of vegetables.** This will add texture and flavor to your casserole. Some good options include bell peppers, onions, zucchini, and mushrooms. 3. **Season your casserole well.** This will help to bring out the flavors of the vegetables and tomatoes. Salt, pepper, garlic powder, and onion powder are all good options. 4. **Use a good quality cheese.** This will help to make your casserole creamy and flavorful. Cheddar cheese, Parmesan cheese, and mozzarella cheese are all good options. 5. **Bake your casserole until it is golden brown and bubbly.** This will ensure that it is cooked through and that the cheese is melted and gooey.

Conclusion:

Vegetable and tomato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. This casserole is also a good source of vitamins, minerals, and fiber. So, next time you are looking for a quick and easy meal, give vegetable and tomato casserole a try. You won't be disappointed!

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