Cheesy Broccoli And Tomato Bake Recipe

About this recipe

A hearty and satisfying casserole featuring tender broccoli, juicy tomatoes, and a creamy cheese sauce, perfect for a comforting dinner. This eggetarian dish is topped with crispy buttered bread crumbs for added texture.

Ingredients

• 1 Kg Tomatoes 1kg
• - Broccoli 750g
• 400G Sabarot Chia Seeds, 400G
• - Cathedral City Mature Cheddar Cheese
• - Schwartz Oregano
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 2 cups of frozen broccoli in unsalted boiling water for 5 to 7 minutes, or until tender. Drain and set aside.
3. 3. In a mixing bowl, whisk together 2 eggs, 1 can of cheddar cheese soup, and 1/2 teaspoon of oregano until smooth.
4. 4. Dice 1 tomato and stir it into the egg and soup mixture along with the cooked broccoli.
5. 5. Transfer the mixture into a 10-inch baking dish, spreading it out evenly.
6. 6. Sprinkle 1/2 cup of buttered bread crumbs evenly over the top of the casserole.
7. 7. Bake the dish, uncovered, in the preheated oven for 30 minutes, or until the top is golden and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for a few minutes before serving.