reader recipe poll

reader recipe poll: basil tomato and crouton casserole

I might have a new favorite recipe.

This week’s reader recipe poll winner was basil tomato and crouton casserole.

My only big modification was the addition of corn – because I had it on hand and because what goes better with tomatoes and basil than corn on the cob??
The new herb scissors from my mom came in handy!
Holy moly. Between this and last week’s fresh corn pesto, I’m just going to have you guys pick all my meals from here on out. So freakin fantastic. And really really easy – took about 15 minutes all together (maybe less) and then just put it in the oven!  I’d estimate the cost to be about $7 – I made the bread myself and the corn was leftover from some ears we bought last week.  This made a smaller casserole dish and between the three of us we totally dominated it.  I only wish that I had more basil (because what isn’t better with more basil?) and that I had made a much much much larger pan. I want leftovers!

r recipe poll review

“A fun, flavorful, family-friendly dish!” – Melody
Melody is my sister-in-law (Dave’s youngest sister) and our new housemate!  She moved in to the house last week (remember that room we painted?).  We love having her with us!
Basil Tomato and Crouton Casserole (from OhSheGlows)
  • 4-5 slices whole wheat bread
  • 2 pounds tomatoes (any kind), diced
  • 1/2-1c. corn off the cob
  • 2-3 cloves garlic, minced
  • 2T. sugar
  • 1t. salt
  • 1/2c. chopped basil leaves (loosely packed)
  • parmesan cheese to top
Cut the bread into 1/2inch cubes.  In a large skillet, toss the bread with a little olive oil (1-2T.).  Toast the bread over medium-high heat, stirring often, about 5 minutes.  In a large bowl, combine the tomatoes, corn, garlic, sugar, and salt.  Once the bread is toasted, add the tomato mixture to the skillet.  Cook together an additional 5 minutes, stirring often.  Remove the skillet from the heat and add in the basil.  Mix gently and well.  Pour the mix into a small, greased casserole dish.  Top with parmesan cheese.  Bake at 350 for 35 minutes, or until bubbly and just browned.  Let cool 5-10 minutes before serving.  Serves 2-3.
Let me know if you end up trying this recipe.  I would really really really strongly recommend it!

3 thoughts on “reader recipe poll: basil tomato and crouton casserole

  1. I've made something similar to this but it also had zucchini and eggplant. And it was great. (Okay, also, we added cheese, simply because we love cheese!)

  2. I made it tonight and it was good! I accidentally got the bread soggy though, but it was still yummy. I added some chopped zucchini as well since we have so much of that right now.

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