Plants

Fresh, easy and tasty: casserole with tomatoes and cheese


The summer season is a confident step across the country. Finally, prices for vegetables collapsed, what you need to use: the season only seems long. So the turn came for tomatoes. And since in the summer you want something not particularly difficult, then tomatoes will be just for us to help. Enjoy casserole with tomatoes and cheese!

Oven casserole recipe with tomato, potato and cheese

What is required:

  • fresh tomatoes of any grade - 3 large pieces;
  • large potatoes - 700 g;
  • Gouda cheese or a cheaper analogue - 100 g;
  • large chicken egg - 2 pieces;
  • fat cream (33%) - a little more than half a glass;
  • sea ​​salt;
  • seasonings (rosemary, a little ground nutmeg).

What to do:

  1. Peel the potatoes, rinse thoroughly, cut into slices of three millimeters thick.
  2. It is important that the slicing is the same: this way the product will bake evenly.
  3. Put the prepared potatoes in a baking tray lined with parchment.
  4. Cut the tomatoes in circles, lay in one layer on the laid potatoes.
  5. Season with seasonings that you prefer to use on top.
  6. Grate the cheese coarsely, drive eggs into the cheese, add pepper, salt and cream.
  7. Mix the egg and cheese mass to a uniform state with a whorl or fork.
  8. Pour the mass into a tray with prepared potatoes and tomatoes and put in the oven.
  9. Cooking in the oven: at 170 ° Ϲ on the middle shelf for 35 minutes.
  10. Take out and check whether the potato is ready or not. If not ready, then return to the oven and bake until the potatoes are ready.

When the potato casserole with tomatoes and cheese is ready, cool it, portion and decorate with a sprig of greens and sour cream.

Casserole with tomatoes, pasta and cheese: a step by step recipe

What is required:

  • boiled pasta from durum wheat - half a kilo;
  • cream 33% fat - a glass;
  • hard cheese - 200 grams;
  • large meaty tomatoes - 3 pieces;
  • chopped basil greens - a tablespoon;
  • ground nutmeg - to taste;
  • sea ​​salt - at your discretion.

What to do:

  1. Cook the pasta in salt water to an aldente state. Pour out water, cool.
  2. Pour in cream and simmer for 5 minutes.
  3. Grate the cheese - the larger the better.
  4. Dip the tomatoes in boiling water for 20-30 seconds, remove, cleanse the skin. Cut in small pieces.
  5. In pasta stewed with cream, pour two-thirds of the grated cheese, chopped tomatoes, chopped basil, salt, pepper, ground nutmeg, mix well.
  6. Transfer the resulting mass to a baking tray lined with parchment, pour grated cheese over the surface so that the cheese covers the entire surface of the casserole.
  7. Preparation: bake 180 ° Ϲ until a light brown golden crust appears (15-20 minutes).
  8. Remove from the oven, cool.
  9. Decorate with dill branches.
  10. Serve with sour cream in a sauce boat.

Portion the dish only after the casserole has cooled at least a little, otherwise it will fall apart.

Casserole with tomatoes, cheese, cucumbers and cottage cheese: a recipe in a slow cooker

What is required:

  • horns - 1.5 cups dry;
  • fat homemade cottage cheese - 300 grams;
  • large chicken egg - 2 pieces;
  • large salad cucumber - 1 piece;
  • cane sugar - 100 grams;
  • vanillin, sugar or ground cinnamon - to taste;
  • butter (or margarine) to lubricate the multicooker bowl.

What to do:

  1. Boil pasta (horns) in salted water, until aldente. Do not digest pasta - you get porridge, and we need a beautiful casserole.
  2. Grind 300 grams of fat homemade cottage cheese to a homogeneous mass. You can beat it with a blender.
  3. Drive large chicken eggs and cane sugar into the curd.
  4. Add vanillin, sugar or ground cinnamon to flavor the casserole.
  5. In a previously prepared container, knead the curd with boiled pasta.
  6. Smear the bowl of the multicooker with butter or margarine from the inside, so that the casserole does not squash against the walls of the bowl and can be freely removed.
  7. Put the pasta-curd mass in a bowl, level it on the surface.
  8. Cover the level surface with fresh cucumbers, sliced ​​in thin circles. Pour grated cheese over the surface so that it covers the cucumbers completely.
  9. Preparation: on the "Baking" 40 minutes.
  10. After the end of the cooking cycle, let stand under the lid for about 10 minutes.
  11. Serve after cooling.

Casserole with potatoes, fried mushrooms, tomatoes, eggs and cheese: a delicious recipe

What is required:

  • fresh tomatoes - 3 large pieces;
  • large potatoes - 500 grams;
  • mushrooms (champignons, oyster mushroom) - 200 grams;
  • bulb;
  • Gouda cheese - 100 grams;
  • large chicken egg - 2 pieces;
  • fat cream (33%) - a little more than half a glass;
  • sea ​​salt;
  • seasonings (rosemary, a little nutmeg ground).

What to do:

  1. Fry mushrooms with onions until tender.
  2. Peel the potatoes, rinse thoroughly, prepare mashed potatoes.
  3. Put half the prepared potatoes in a baking tray lined with parchment.
  4. On the mashed potatoes put mushrooms fried with onions. Flatten.
  5. Cut the tomatoes in a circle, lay in one layer on the laid mushrooms.
  6. Season with seasonings that you prefer to use on top.
  7. Grate the cheese coarsely, mix with the egg, add pepper, salt and cream.
  8. Mix the egg and cheese mass to a uniform state with a whorl or fork.
  9. Put the remaining potatoes on the tomatoes. Flatten.
  10. Make small indentations on the surface of the potato with a spoon.
  11. Pour the mass into the tray on the prepared potatoes with tomatoes and mushrooms, send to the oven.
  12. Cooking in the oven: at 170 ° Ϲ on the middle shelf 25 minutes.
  13. Willingness: when the egg-cheese mixture gives a beautiful golden brown crust.
  14. When the casserole is ready, cool it, portion and decorate with sprigs of herbs and sour cream.

Tomato, cheese and ground beef casserole: portioned “Boat”

What is required:

  • minced meat (pork and beef, pork and chicken), 1: 1 - 500 grams;
  • fresh tomatoes - 1 piece;
  • hard cheese - 100 grams;
  • zucchini (not very large) - 3 pieces;
  • salt;
  • pepper;
  • large chicken egg.

What to do:

  1. Wash and process the zucchini. To cut in half. Carefully remove the pulp with a spoon, chop finely, set aside in a separate container.
  2. Peel the tomatoes, finely chop, add to the zucchini.
  3. Grind the cheese on a coarse grater.
  4. Add zucchini with tomatoes to the minced meat, fry in a pan until half the meat is cooked. Drain excess oil.
  5. In the prepared halves of the zucchini, lay the fried minced meat with tomatoes and zucchini, smooth on the surface. Place the zucchini on the baking tray, lined with a sheet of parchment.
  6. Drive the egg into a bowl, add the grated cheese, salt and pepper. Mix well.
  7. Pour prepared zucchini with the mixture.
  8. Preparation: in the oven at 170 ° Ϲ 20 minutes on the middle shelf of the oven.
  9. Serve hot, in portions, in two pieces per serving.

Rice casserole with tomatoes and cheese (video)

In the casserole variant with pasta, it’s nice to replace the pasta with rice: it turns out very tasty and satisfying. Casserole is a dish that you can vary as you wish, as your heart desires. The above recipes in your hands can turn into completely new dishes if you want to add something to them at your discretion.