Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Artichoke and Tomato Casserole
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- #29056
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups plain bread crumbs
1/2 cup olive oil
3/4 cup Romano cheese, grated
garlic powder, to taste
salt and pepper, to taste
3 packages (16 ounce size) frozen artichoke hearts, thawed and sliced
1 can (28 ounce size) peeled tomatoes, chopped and drained
directions
Heat oven to 350 degrees F.
Mix bread crumbs, oil, cheese and seasonings.
Grease a large casserole dish. Layer artichokes, tomatoes and crumb mixture in the dish ending up with crumbs on top. Drizzle a little water and olive oil on top, just enough to moisten.
Cover and bake for 30 minutes. Remove lid and continue to bake for 10-15 minutes or until crumbs are golden.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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