Casserole is an undeservedly forgotten form of cooking by many housewives.
Meanwhile, roasting is one of the most useful ways to cook a product.
In the casserole, you can combine the side dish and meat, it is easy to divide into portions depending on the appetite. In general, do not go past casseroles recipes!
Casserole with tomatoes - general principles of preparation
There are many recipes for casseroles with tomatoes, which can be based on vegetables, cereals or pasta. For cooking casseroles with tomatoes, any meat, minced meat or fish can be used.
The principle of cooking casseroles is quite simple. The prepared ingredients are laid out in layers, poured on top of the sauce, sprinkled with cheese, and baked in the oven. If there is no oven, the casserole can be cooked in a pan or in a slow cooker.
Casserole vegetables are peeled, cut, and stacked in layers. They can be used as raw, or can be stewed, boiled, or fried. Potatoes are cut into slices, cubes, or grated. Mashed potatoes are also suitable. Vegetables such as eggplant or zucchini are mostly cut into slices.
To keep the dish in shape, it is poured with an egg, sour cream, mayonnaise or cream sauce, to which spices and herbs are added.
Casserole with tomatoes can be hearty and high-calorie, or lean. It all depends on the ingredients used in the recipe.
Recipe 1. Casserole with minced meat and tomatoes
Ingredients
half a kilo of mixed meat;
bulb;
400 g fresh tomatoes;
greens, salt and spices.
Cooking method
1. Pour juice from minced meat, salt, pepper, add chopped greens. Mix everything thoroughly.
2. Chopped peeled onions finely with a knife, or chop in a blender. Add it to the mince and mix.
3. Take a form with high sides, cover it with baking paper or foil and evenly distribute the minced meat.
4. Wash the tomatoes and cut into thin slices or slices. Put them on mincemeat. Spread pieces of butter over the surface.
5. Send the casserole to the preheated oven for 20 minutes. Sprinkle with chopped green onions.
Recipe 2. Casserole with minced meat, tomatoes and rice
Ingredients
300 g mixed ground beef and rice;
4 meaty tomatoes;
bulb;
two sweet peppers;
100 grams of cheese;
fennel, pepper and salt;
sunflower oil.
Cooking method
1. Boil rice in salted water until half cooked and recline in a colander. We wash tomatoes and sweet peppers, the latter is cleaned of seeds. Shred vegetables in small cubes, put in a bowl, salt and mix. Onions cleaned and finely crumbled.
2. Put the pan on the fire, pour the sunflower oil, fry the onion and minced meat, salt.
3. We rub cheese on a small segment of a grater. Dill sorted out, rinsed and finely chopped with a knife.
4. The oven is heated to 180 degrees. Lubricate the pan with high sides of sunflower oil. Put boiled rice on the bottom. We spread the minced meat on it, spread the mixture of tomatoes and sweet pepper on top. Sprinkle the casserole with grated cheese. We put the baking sheet in the oven and bake for half an hour until the cheese gets a golden crust.
Recipe 3. Oven casserole with minced meat, mushrooms and tomatoes in the oven
Ingredients
minced meat - 250 g;
marinated mushrooms - 200 g;
fresh tomatoes - 2 pcs .;
rice - 100 g;
tablespoon flour;
milk - 100 ml;
cheese - 50 g;
egg;
spices, salt and greens.
Cooking method
1. Boil the rice in salted water until tender and drop it in a colander so that the glass is excess water. Wash tomatoes and cut into small cubes.
2. Grease a mold with high sides and put the boiled rice. Spread the mince on top, the next layer - pickled mushrooms. Arrange the tomatoes on them.
3. In a pan, fry the flour in butter, pour in the milk, stirring continuously, so as not to form lumps. Whisk the egg in a bowl and add the milk sauce, chopped herbs, spices and salt to it. Pour casserole with egg-milk sauce. Sprinkle with grated cheese on top.
4. Bake in the oven, preheated to 200 degrees for half an hour. Decorate the casserole with basil leaves and parsley.
Recipe 4. Oven casserole with minced pasta and tomatoes in the oven
Ingredients
kilogram of mixed minced meat;
pasta and ripe tomatoes - 400 g each;
cheese - 300 g;
onions - 2 heads;
spice;
vegetable oil.
Sauce:
liter of milk;
butter and flour - 100 g each;
spice.
Cooking methods
1. Boil the pasta until cooked, recline in a colander to make the glass water. Peel the onion and chop finely with a knife. Washed tomatoes scalded with boiling water and remove the skin.
2. Put the pan on the fire, pour vegetable oil and fry the chopped onion. Add minced meat, and lightly fry constantly stirring. Add tomatoes, salt, pepper and simmer over low heat for half an hour.
3. Cook the Bechamel sauce. Melt butter in a pan, add flour, stirring constantly, until a homogeneous mass is formed. Without stopping stirring, pour the heated milk into a thin stream. Bring to a boil and cook for a couple of minutes. Salt the sauce, add the finely chopped greens, mix, remove from heat and cool slightly.
4. Cheese coarsely rub. In a greased baking sheet with high sides, spread the pasta, pour half the sauce. We lay out all the minced meat on top, level it and pour over the remaining sauce. Sprinkle with grated cheese.
5. We send the baking tray with the casserole into the oven, turn it on 180 degrees and bake for about 25 minutes.
Recipe 5. Zucchini and tomato casserole
Ingredients
400 g of young zucchini;
4 tomatoes;
tablespoon ghee;
200 g Dutch cheese;
50 ml of heavy cream;
salt and black pepper;
a couple of sprigs of basil.
Cooking method
1. Wash the zucchini, peel the skin and cut into thin slices or circles. Washed tomatoes cut into thin rings. Grease a deep baking dish with melted butter and lay the vegetables in layers: zucchini, salt and tomatoes.
2. Break basil leaves into small pieces, sprinkle them with tomatoes and cover with grated cheese. Replace the zucchini and tomato slices.
3. Above everything, sprinkle with plenty of cheese and fill with cream. Put the casserole in the oven, preheated to 180 degrees, and bake for half an hour until a brown crust forms on top.
Recipe 6. Casserole of zucchini, carrots and tomatoes
Ingredients
kilogram of young zucchini;
2 large carrots;
bulb;
a glass of flour;
a teaspoon of baking powder;
five eggs;
half a cup of olive oil;
a glass of hard grated cheese;
spice.
Cooking method
1. Peel zucchini, carrots and onions and wash well. Grate carrots and zucchini on a small grater segment. Onion cut into thin half rings. Combine all the vegetables in a large bowl. Sift flour with baking powder here, add eggs, olive oil (can be replaced with any vegetable) and grated cheese. All mix well.
2. The bottom of the form with high sides is lined with parchment. We spread carrot-zucchini mixture into it and send it to bake in the oven preheated to 180 degrees. We bake for half an hour. Readiness is checked with a toothpick.
Recipe 7. Zucchini and tomato casserole in Greek
Ingredients
three young zucchini;
two large tomatoes;
white cheese - 250 g;
Dutch cheese - 100 g;
smoked cheese - 50 g;
a can of natural yogurt;
olive oil - 2 tbsp. l .;
a teaspoon of baking powder;
dried garlic and salt.
Cooking method
1. Cheese grate on a small segment of the grater. Cut the feta cheese into small pieces. Put the cheeses and feta cheese into a deep bowl and mix. Add yogurt, eggs, olive oil, salt, dried garlic and mix.
2. Wash the zucchini and grind in a blender or grate on a coarse grater. Squash squash with your hands, and put them into the cheese mass, pouring flour. Mix everything into a homogeneous mass.
3. Lubricate the deep form with oil, put the cheese and squash mixture and smooth. Wash the tomatoes, cut into thin slices or rings, and lay them on top.
4. Set the oven to "bottom" mode, and bake for a quarter of an hour at a temperature of 200 degrees. Then turn on the top heating and bake until golden brown. Leave the casserole in shape for 20 minutes. Serve in portions with a sauce of sour cream, garlic and finely chopped dill.
Recipe 8. Casserole with tomatoes and cheese
Ingredients
a kilogram of tomatoes;
100 g of cheese: Dutch, Ementhal, Maasdam;
30 g of dried Provence herbs;
100 g almonds;
150 ml of fat cream;
several cloves of garlic;
130 g of pitted marinated olives;
salt.
Cooking method
1. Washed tomatoes scalded with boiling water, peel and cut into slices as thick as a centimeter.
2. Grease a baking sheet with high sides, spread the prepared tomatoes and salt in a dense layer. Rub the Dutch cheese on top, season with Provencal herbs and pour cream.
3. Spread again a layer of tomatoes and salt. In a mortar, grind almonds with garlic and salt. We cover the tomatoes with this mixture. We pour the nut mix with grated Ementral cheese.
4. Spread another layer of tomatoes, salt and sprinkle the olives, cut in half. The last layer is grated cheese "Maazdam", which is sprinkled with herbs and pour cream.
5. Casserole sent for 20 minutes in a preheated oven to two hundred degrees. Bake until golden brown. Serve casserole on lettuce.
Recipe 9. Tomato casserole with cheese, herbs and garlic
Ingredients
kilogram of large tomatoes;
three heads of garlic;
half a kilo of hard cheese;
Gouda cheese - 300 g;
Parmesan - 200 g;
basil, dill and parsley - on a bunch;
rich cream - 50 ml;
ground nutmeg;
dry oregano;
olive oil;
salt.
Cooking method
1. Cut the washed tomatoes into rings of approximately 1 cm. Peel the garlic, divide it into slices and chop into thin slices. Cheese cut into thin plates. Greenery tear into large pieces.
2. Pour olive oil into a deep mold, lay out a layer of tomatoes, salt, season with oregano, nutmeg, put greens and garlic and pour with oil.
3. Salt the cream and beat them with a mixer until splendid. Smear the tomatoes with cream. Continue to lay out the tomatoes, alternating their cheeses. Sprinkle with herbs and garlic on top. Salt, season with spices, and brush with cream.
4. Preheat the oven to 230 degrees and put in a baking dish for 20 minutes. Remove from the oven and sprinkle with finely grated Parmesan. Put in the oven for a few more minutes.
Recipe 10. Eggplant and bell pepper casserole with tomatoes
Ingredients
two eggplants;
five tomatoes;
4 bell peppers;
half a cup of flour;
100 grams of cheese;
vegetable oil;
salt.
Cooking method
1. Cut eggplants into half-centimeter thick slices, sprinkle with salt and leave for an hour to release bitterness. Clean the pepper from the seeds, cut in half, and cut each half into cubes. Peel and finely chop the garlic with a knife. Wash tomatoes and chop into thin rings. Mix flour with salt, and roll each eggplant in this mixture.
2. In an oiled baking dish, lay the eggplant seared in flour. Put chopped peppers on them, then eggplants again. Top with crushed garlic. Cover all with tomato rings and salt. Cover with foil.
3. Preheat the oven to two hundred degrees and put in a form with vegetables. After 40 minutes, remove the foil and sprinkle the casserole with grated cheese. Send to bake for another 20 minutes, until the cheese is covered with a golden brown. Serve the casserole in portions, decorating with greens and watering with sour cream.
Recipe 11. Eggplant Casserole with Tomatoes
Ingredients
five large eggplants;
800 grams of tomatoes;
450 g soft cottage cheese;
several cloves of garlic;
bulb;
150 ml of dry red wine;
50 g of parmesan and edamer cheese;
2 nutmegs;
salt pepper;
vegetable oil.
Cooking method
1. Wash eggplant. Cut two pieces lengthwise into plates, salt them and leave for half an hour. Rinse the eggplants, pat dry with a napkin and fry on both sides. Fold in a bowl. Cut the remaining eggplants into small cubes. Washed tomatoes cut into slices. Peel and finely chop the garlic and onions.
2. Pour the oil into the pan, put the eggplants and onions and fry for a few minutes, stirring constantly. Add tomatoes, garlic, dry wine and pepper. Stew vegetables for a quarter of an hour from the time of boiling. Add basil and immediately remove from heat.
3. Sprinkle a deep baking sheet with water. Lay the plates of eggplant on the bottom. Spread half of the tomato and eggplant mixture on top. The next layer is cottage cheese, which must be sprinkled with grated nutmeg. Repeat layers in the same order. Put the mixture of grated cheeses in the last layer. Send in the oven, preheated to two hundred degrees for half an hour.
Recipe 12. Eggplant casserole with tomatoes and cheese
Ingredients
4 eggplants;
a kilogram of tomatoes;
300 g of cheese and mushrooms;
pepper, Italian herbs and salt.
Cooking method
1. Rinse eggplant and cut into rings. Salt and leave for at least half an hour to get bitterness.
2. Wash champignons and cut into thin plates. On the washed tomatoes, make the cuts crosswise. Scald them with boiling water and remove the skin.
3. Prepare the casserole sauce. Grind tomatoes in a blender, or skip through a meat grinder. Salt, pepper and add dried Italian herbs. Mix well.
4. Rinse the eggplants with water and squeeze. Fry each circle in a pre-heated pan on both sides.
5. Grease the form with oil. Put eggplant circles on the bottom. Spread half of the mushrooms on them and salt. Pour in tomato sauce. Grate the cheese on top. Lay out the layers in the same order.
6. Send the form to the oven for approximately 25 minutes. Serve garnished with chopped greens and watering sour cream.
Recipe 13. Potato Casserole with Tomatoes
Ingredients
a kilo of potatoes;
tomatoes - half a kilo;
cheese - 250 g;
egg;
100 g of milk;
white cheese - 50 g;
greenery;
butter;
pepper and salt.
Cooking method
1. Peel and wash the potatoes. Cut into thin slices. Wash tomatoes and cut into thin half-rings. Grind the cheese in small cubes. Preheat oven to two hundred degrees. Grease a deep form with butter.
2. Spread the potato slices tightly. Lightly salt and pepper. Spread the tomatoes on top. Spread out the cubes of cheese. Repeat layers in the same order. Salt and pepper each potato layer.
3. Break the egg into a separate bowl, add milk, salt and pepper and beat with a fork or a whisk until smooth. Pour the casserole with the egg and milk mixture and place in the preheated oven.
4. Cook the potato casserole for about an hour. Coarsely grate the cheese, rinse and chop the greens. All connect. Take out the casserole a few minutes until cooked, pour it with a mixture of greens and cheese, cover with foil and send to the oven for another five minutes. Remove the foil and leave for another couple of minutes. Serve portionwise with sour cream.
Recipe 14. Potato casserole with tomatoes, minced meat and mushrooms.
Ingredients
half a kilo of potatoes;
400 g of mushrooms and mixed minced meat;
2 onions;
large tomato;
a glass of heavy cream;
2 tbsp. spoons of sour cream;
a bunch of fresh greens;
a few cloves of garlic;
salt.
Cooking method
1. Peel the potatoes, wash and slice them into thin plates.Do the same with mushrooms. Stuffing salt and pepper. Peel and finely chop the onion.
2. Put the pan on the fire, pour oil and fry the minced meat until half cooked. Pour the crushed mushrooms into the same pan, add the onions and fry until half cooked. Fry the potatoes well, salt in the end.
3. Make the sauce. Mix the cream with herbs and finely chopped garlic, add sour cream, and beat well.
4. Smooth the fried potatoes in a pan and fill with half the cooked sauce. Put the minced meat on top, spread the mushrooms. Pour in the remaining sauce. Cover and simmer over low heat for half an hour. In 10 minutes until ready, put the sliced tomatoes and close the lid again. Put the finished casserole on lettuce and pour sour cream.
Tomato casserole - tips and tricks
- The main trick of a delicious casserole is to cut vegetables into thin slices. This is best done with a vegetable cutter.
- Be sure to sprinkle the eggplant casseroles with salt and leave for at least half an hour to get bitterness. Then wash them and squeeze them well. Only after this procedure can you cook eggplant casserole.
- It is advisable not only to grease the baking dish with oil, but also sprinkle with breadcrumbs so that the casserole does not burn.
- Minced meat should not be too fat. If you use meat, it is better to take lean pork or chicken fillet.
