Best 8 Tomato And Greens Casserole Recipes

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In the realm of culinary delights, tomato and greens casserole stands as a beacon of comfort and wholesome goodness. This classic dish, with its vibrant medley of flavors and textures, has captured the hearts and taste buds of countless food enthusiasts. Whether you are a seasoned cook or just beginning your culinary journey, embarking on a quest to discover the best recipe for tomato and greens casserole is an adventure worth taking. With myriad variations and personal preferences to consider, this delectable dish offers a blank canvas for culinary creativity. So gather your ingredients, ignite your cooking passion, and let's delve into the world of tomato and greens casserole, uncovering the secrets to creating a masterpiece that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

GREEN TOMATO CASSEROLE



Green Tomato Casserole image

I love the tangy taste of fried green tomatoes, but they are, well...fried! And messy to make. I developed this recipe to help assuage my hunger for fried green tomatoes, and yes, it does the job quite well. Without all the grease and batter, the tangy taste of the tomato can really shine through!

Provided by Kevin Andrews

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 1h

Yield 4

Number Of Ingredients 11

6 green tomatoes, cut into 1-inch cubes
3 stalks celery, cut into 1/2-inch pieces
16 green onions (white and pale green parts only), chopped
1 bunch cilantro, chopped
5 tablespoons soy sauce
¼ cup olive oil
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon red pepper flakes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
  • Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 20.5 g, Fat 14.2 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 1483.7 mg, Sugar 13.1 g

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for spraying the baking dish
2 cups half-and-half
8 cups chicken stock
2 cups grits, such as Quaker Old Fashioned
6 slices bacon, cut into small pieces
1 medium sweet onion, such as Vidalia, finely chopped
One 16-ounce package frozen collard greens, thawed
1 3/4 cups grated Parmesan (6 ounces)
1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
  • In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
  • Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
  • Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
  • Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

GREEN BEAN AND TOMATO CASSEROLE



Green Bean and Tomato Casserole image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 teaspoons finely chopped fresh rosemary
2 cloves garlic, chopped
Pinch of red pepper flakes
2 pounds green beans, trimmed and halved
1 14-ounce can cherry tomatoes Kosher salt
3/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
Freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
  • Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
  • Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.

GREEN TOMATO CASSEROLE



Green Tomato Casserole image

This time of year if your from the south, tomatos everywhere!! A friend of mine from the Pilot Club shared this with me several years ago. It's great hot or cold.

Provided by Redallnite

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 medium green tomatoes, sliced thin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, soften

Steps:

  • Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
  • Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
  • Repeat layers twice omitting the cheese from the top.
  • Dot butter over the bread crumbs on top.
  • Cover and bake at 400 degrees for one hour.
  • Add remaining cheese, bake uncovered until cheese melts.

TOMATO-ONION CASSEROLE



Tomato-Onion Casserole image

If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 4

4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices
1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

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

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 2 g, Protein 1 g

TOMATO MACARONI CASSEROLE



Tomato Macaroni Casserole image

I dress up cooked macaroni with four flavorful ingredients. This dish is one of my husband's favorites. - Karen Smith, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 cups cooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup shredded Colby-Monterey Jack cheese, divided
6 bacon strips, cooked and crumbled

Steps:

  • In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 369 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 739mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

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

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

GREEN TOMATO AND SAUSAGE CASSEROLE



Green Tomato and Sausage Casserole image

This is an adaptation of a couple of different green tomato casserole recipes I clipped from magazines years ago. A variety of different sausage types can be used. Try it with wieners or franks.

Provided by teapotter

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil or 1 tablespoon butter
1 cup green tomato, cut in 1/2 inch pieces
1 medium onion, coarsely chopped
2 small green chilies, sliced (optional)
1 clove garlic, minced (optional)
1 large carrot, sliced or chopped
1 tablespoon chopped parsley
8 ounces smoked sausage, thinly sliced
1 cup rice
2 cups chicken broth

Steps:

  • Saute onion, green tomato, chilies, carrot and garlic in oil or butter for a few minutes.
  • Transfer to a 2 1/2 quart casserole sprayed with no-stick spray or lightly buttered.
  • Stir in rice, sausage and parsley.
  • Heat broth to boiling and add to casserole.
  • Cover tightly and bake at 350 F for about 40-45 minutes or till rice is done and liquid is absorbed.
  • Check after about 30 minutes and add a little additional broth or water if it seems to dry.

Nutrition Facts : Calories 488.4, Fat 23.6, SaturatedFat 7.5, Cholesterol 40.9, Sodium 1304.1, Carbohydrate 47.3, Fiber 2.1, Sugar 4.2, Protein 20

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your casserole has the best possible flavor.
  • Use a variety of greens. This will add color, texture, and nutrients to your casserole.
  • Don't overcook the greens. They should be tender but still have a little bit of crunch.
  • Use a flavorful cheese. This will help to bind the casserole together and add extra flavor.
  • Serve the casserole hot. This is when it will be at its best.

Conclusion:

Tomato and greens 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 tomatoes and greens. With its combination of fresh vegetables, flavorful cheese, and creamy sauce, this casserole is sure to be a hit with everyone at the table.

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