Guest guest Posted May 5, 2006 Report Share Posted May 5, 2006 Artichoke & Tomato Casserole 2 cups plain bread crumbs 1/2 cup olive oil 3/4 cup Romano cheese, grated garlic powder to taste salt & pepper to taste 3 16oz pkgs frozen artichoke hearts, sliced 1 can (28oz) tomatoes, chopped & drained Mix bread crumbs, oil, cheese & 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 at 350° Remove lid and continue to bake for 10 to 15 minutes longer, until crumbs are brown Test with knife for doneness Serves about 8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2006 Report Share Posted May 5, 2006 Is cheese vegetarian? I thought all cheese has rennet in it, a product made from a calf's stomach?? PunkinPie68 wrote: Artichoke & Tomato Casserole 2 cups plain bread crumbs 1/2 cup olive oil 3/4 cup Romano cheese, grated garlic powder to taste salt & pepper to taste 3 16oz pkgs frozen artichoke hearts, sliced 1 can (28oz) tomatoes, chopped & drained Mix bread crumbs, oil, cheese & 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 at 350° Remove lid and continue to bake for 10 to 15 minutes longer, until crumbs are brown Test with knife for doneness Serves about 8 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.