Baked Creole Tomato Casserole Recipe

Caribbean cuisine · 1020 calories

Baked Creole Tomato Casserole recipe

About this recipe

A hearty and flavorful baked egg casserole with Creole-inspired spices, perfect for a satisfying dinner. This vegetarian dish combines layers of creamy tomato sauce, sliced eggs, and a crispy breadcrumb topping.

Ingredients

  • 2 Per Pack Natoora White Onions
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1 stick Organic Celery Stick
  • 600G Lurpak Slightly Salted Spreadable Butter
  • 1 Kg Tomatoes 1kg
  • 1 Kg Caputo Cuor Di Cerali, 1Kg
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • Bunch Spring Onion (Bunch)
  • - Chilli Powder Rajah
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 400G Whole Chickpeas In Water
  • 150G Saitaku Panko Breadcrumbs

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and grease a 9 x 13 x 2-inch glass baking dish with butter.
  2. 2. In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 diced white onion, 1 diced green onion, 2 diced bell peppers, and 1/2 cup diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
  3. 3. Stir in 1 diced tomato, 1/2 tablespoon chili powder, and 1/2 teaspoon salt. Cook the mixture until it thickens, about 10 minutes, stirring occasionally.
  4. 4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk continuously for 1-2 minutes to form a roux.
  5. 5. Gradually pour in 1 cup of milk, whisking constantly to avoid lumps. Cook the mixture until it thickens into a smooth white sauce, about 5 minutes.
  6. 6. Combine the white sauce with the tomato and vegetable mixture, stirring well to create a cohesive sauce.
  7. 7. Rinse and drain 1 can of chickpeas, then slice them into smaller pieces if desired.
  8. 8. In the prepared baking dish, layer the sauce and chickpeas alternately, starting with a layer of sauce and ending with a layer of sauce on top.
  9. 9. Sprinkle 1/2 cup of panko breadcrumbs evenly over the top, followed by 1/4 cup of grated Parmesan cheese.
  10. 10. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and bubbling.
  11. 11. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your delicious Creole-inspired chickpea casserole!