Rainbow Blog

Rainbow Tomato Casserole!

posted by: Kia

I needed another way to use up the oodles and oodles of “these here” tomatoes:

So, I twisted and tweaked an old Paula Deen recipe to make it a bit healthier.

Here is what I came up with. It met with approval on all fronts, except I was told I didn’t cut the tomatoes small enough.

Note to self: cut the tomatoes in itty bitty bits the next time.

4 cups chopped fresh tomatoes (red, yellow, and purple)**
1 1/2 cup shredded cheese (we used a mix of cheddar and mozzarella)
8 oz frozen spinach, thawed and drained thoroughly
1 onion, grated or very finely chopped
1/2 cup finely shredded carrots
4 eggs
1 tsp kosher salt*
1/2 tsp black pepper*
1 tsp dried basil*
1/2 tsp coriander*
1/2 tsp garlic powder*
1/2 sleeve whole grain crackers, smashed to bits

*You can sub in about 2 tsp “Italian seasoning” if you have some you like for all of the other seasonings…I just haven’t ever found a blend I like better than my own…I’m a food snob…I know….

**On the Rainbow issue, if you don’t have purple tomatoes, use a purple onion instead. If you don’t have yellow tomatoes, try a yellow bell pepper.

Preheat oven to 350. Lightly spray a 9 x 11 baking dish with cooking spray.

Dump everything (EXCEPT THE CRACKERS) in a bowl. Mix it all together.

Pour into the baking dish.

Sprinkle on the crackers.

Bake for 45 minutes. Serves 8.

My sad photographic attempt to show the colors after baking. Really, I STINK with the camera. KW, you need to be stationed with us and take all my pictures. I promise to feed you everything you photograph (except maybe the kids…they don’t taste that good !

Serve warm.

This blog post was brought to you by…The Queen of Brussels Sprouts!