Parmesan Tomato Bake
A cheesy, tangy tomato bake with onions and Parmesan, perfect as a comforting side dish or light meal for family gatherings or casual dinners.
Ingredients
Instructions
- Combine the stewed tomatoes and cornstarch in a saucepan and cook over medium heat until the mixture is clear and thickened.
- Stir in the drained small whole onions.
- Pour the vegetable mixture into a one-quart casserole dish.
- In a separate bowl, mix the grated Parmesan cheese, egg, and a dash of salt until well combined.
- Spoon rounded teaspoonfuls of the cheese mixture around the edge of the casserole.
- Bake at 350 degrees Fahrenheit for 20 minutes.
Tips & Substitutions
For a thicker sauce, ensure the cornstarch is fully dissolved before adding it to the tomatoes. If you prefer a different flavor, swap the Parmesan cheese for a sharp cheddar or a mix of Italian cheeses. You can also use fresh tomatoes instead of canned for a fresher taste. Adjust the salt based on the saltiness of your cheese.
Serving Suggestions
This Parmesan Tomato Bake makes a delightful side dish or light main course. It pairs beautifully with My Favorite Dinner Roll for a comforting meal. For a balanced dinner, consider serving it alongside a fresh salad or some roasted vegetables. It’s also great as part of a vegetarian meal spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F until warmed through, or microwave in short intervals, stirring in between. This dish can also be frozen for up to two months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Tomato Bake contains roughly 561 calories, with 14g protein, 105g carbohydrates, and 10g fat. It is an excellent source of calcium (30% of the Daily Value) and protein (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2295mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it before baking. Just allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking. This is perfect for busy nights or when entertaining.
What can I use if I don't have cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour or arrowroot powder. Keep in mind that flour may require a longer cooking time to thicken the sauce. Just make sure to mix it well to avoid lumps.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add cooked bell peppers, zucchini, or spinach for extra flavor and nutrition. Just make sure to sauté any fresh vegetables before adding them to the casserole to prevent excess moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).