Baked Parmesan Tomato Casserole Recipe
Italian cuisine · 250 calories
About this recipe
A hearty and flavorful baked dish featuring tomatoes, onions, and parmesan cheese, perfect for a satisfying dinner. This eggetarian recipe is easy to prepare and ideal for solution seekers looking for a quick yet delicious meal.
Ingredients
- 100 g Sambar Onion Peeled
- 200 g Old Hill Parmesan Cheese
- 30 Pieces Dr.Hen Table White Egg 30 Pcs
- 200 g Cherry Tomatoes
- 100 g Puramate Corn Starch
- 1 kg Akar Powder Salt
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a medium saucepan, combine 16 oz of halved cherry tomatoes and 1 tablespoon of corn starch. Cook over medium heat, stirring constantly, until the mixture becomes clear and thickened, about 3-4 minutes.
- 3. Stir in 8 oz of finely chopped onion and mix well. Remove from heat.
- 4. Pour the tomato and onion mixture into a 1-quart casserole dish, spreading it evenly.
- 5. In a small bowl, whisk together 3/4 cup of grated parmesan cheese, 1 egg, and 1/2 teaspoon of salt until smooth.
- 6. Spoon rounded teaspoonfuls of the cheese mixture around the edge of the casserole dish, creating a border.
- 7. Bake the casserole in the preheated oven for 20 minutes, or until the cheese topping is golden and set.
- 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked parmesan tomato casserole!