Scalloped Tomato Casserole
Bursting with the vibrant flavors of summer, Scalloped Tomato Casserole is a comforting and rustic dish that turns simple vegetables and bread into a masterpiece. This recipe combines juicy, ripe tomatoes with country-style bread chunks, gently crisped in butter for an irresistibly toasty base. Fresh basil, garlic, and a medley of melted Parmesan and mozzarella cheeses infuse each layer with herbaceous, cheesy goodness, while the golden, bubbly crust elevates the whole casserole to pure perfection. Ready in just under 40 minutes, this easy-to-make, vegetarian delight is ideal for weeknight dinners or as a stunning side dish at your next gathering. Serve it alongside a crisp green salad or roasted chicken for a complete meal that’s sure to impress. Keywords: scalloped tomato casserole, easy casserole recipe, tomato basil casserole, cheesy tomato bake, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 4 cups country-style bread
- 3 tablespoons olive oil
- 2 cloves garlic
- 0.5 cup fresh basil leaves
- 0.75 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the bread into 1-inch cubes until you have 4 cups. Set aside.
Core the tomatoes and roughly chop them into medium-sized chunks. Transfer to a large mixing bowl.
Mince the garlic and roughly chop the basil leaves.
Add the chopped tomatoes, minced garlic, chopped basil, olive oil, salt, and black pepper into the mixing bowl. Stir until well combined.
In a large skillet, melt the butter over medium heat. Add the bread cubes and toss to coat. Cook for 3-4 minutes, stirring occasionally, until the bread is golden and slightly crisp.
Grease a 9x13-inch baking dish with olive oil or cooking spray. Layer half of the toasted bread cubes at the bottom of the dish.
Pour half of the tomato mixture over the bread, spreading it evenly. Sprinkle with half of the Parmesan cheese and half of the mozzarella cheese.
Repeat the layering with the remaining bread cubes, tomato mixture, Parmesan cheese, and mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly browned.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
