This tastes a little like lasagna, and a lot like stuffed french bread (only easier to eat). If I were paying more attention, I would have doubled this recipe. Probably a good thing I didn't, since I've been cooking so much I don't need a lot of leftovers. And my husband is picky, and doesn't like the tomato/cheese combo very often (except on pizza) so the small batch was perfect for me and Cupcake. If making for a larger group, definitely double and use a 9x12 pan.
Cook:
1/2 pound ground beef
1/2 cup chopped onion
In an ungreased 10x6x2 dish, layer
1 cup plain croutons
1 7-ounce can whole kernel corn (drained)
Spread the beef on top and then layer:
1 8-ounce can tomato sauce
1/2 cup shredded mozzarella cheese
1 cup plain croutons
In a separate bowl, mix together:
2 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
Pour the egg mixture over top, cover the dish in foil and bake at 325 for 25-30 minutes, or until a knife inserted comes out clean. Let stand for five minutes before serving.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
24 February 2015
09 February 2010
Linguine with Shrimp and Creamy Roasted Tomatoes
This was delicious! Shrimp was on sale here the week of Super Bowl, so we got a good deal on it. This would make a great Valentine's Day dinner :)
* 1 1/2 cup(s) grape tomatoes
* 1 tablespoon(s) extra-virgin olive oil
* 1 teaspoon(s) thyme leaves
* Kosher salt and freshly ground pepper
* 3/4 pound(s) linguine
* 1 cup(s) heavy cream
* 3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
* 2 teaspoon(s) fresh lemon juice
* 1 teaspoon(s) finely grated lemon zest
* 1 tablespoon(s) coarsely chopped flat-leaf parsley
Directions
1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.
* 1 1/2 cup(s) grape tomatoes
* 1 tablespoon(s) extra-virgin olive oil
* 1 teaspoon(s) thyme leaves
* Kosher salt and freshly ground pepper
* 3/4 pound(s) linguine
* 1 cup(s) heavy cream
* 3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
* 2 teaspoon(s) fresh lemon juice
* 1 teaspoon(s) finely grated lemon zest
* 1 tablespoon(s) coarsely chopped flat-leaf parsley
Directions
1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.
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