Recipes

Recipe: CASSEROLE WEEK: DRIED TOMATO CASSEROLE

The casserole is the classic one-dish family dinner. For those getting tired of tuna noodle, we offer a week's worth of new casserole ideas. This one comes from the Better Homes and Gardens Web site.

INGREDIENTS

2 pkgs. (9 oz. each) refrigerated four cheese or beef ravioli

1/2 to one 8-oz. jar oil-packed dried tomatoes, drained and chopped

1 1/2 cups shredded cheddar cheese (6 oz.)

1 1/2 cups shredded Monterey Jack cheese (6 oz.)

1/2 cup grated Parmesan cheese

8 eggs, beaten

2 1/2 cups milk

1 to 2 tablespoons snipped fresh basil or Italian flat-leaf parsley

DIRECTIONS

Grease a 13x9x2-inch baking dish or 3-quart casserole. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight. Preheat oven to 350 degrees. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving. Makes 12 servings.

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