Vegetable: Artichoke and Tomato Casserole

posted by Renee in MA 11-01-100 10:33 AM

Artichoke and Tomato Casserole

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 (16 oz.) pkgs. frozen artichoke hearts, sliced
28 oz. can peeled tomatoes, chopped and drained

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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