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Love & Best Dishes: Cheesy Garden Casserole Recipe | Vegetarian Summer Side Dishes
Jul 16, 2022
Cheesy Garden Casserole Recipe - Vegetarian summer side dishes are a great supplement to any meal, and this tomato and onion casserole is no exception. Give this vegetable casserole recipe a try!
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Cheesy Garden Casserole Recipe: https://www.pauladeen.com/recipe/cheesy-garden-casserole/
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0:00
- I have been outside the last few days
0:03
to pick some tomatoes that we've got on the vine out there.
0:07
And Michael and I have had some of those homegrown tomatoes
0:10
the last two nights in a row, Eddie.
0:12
And they're so good.
0:13
And I want you to have one before you take off here soon.
0:21
So Vidalia onions, it's definitely Vidalia onion season.
0:26
So I'm gonna make a cheesy vegetable casserole.
0:32
That's gonna be a great side for whatever
0:36
I plan to make for the center of the plate.
0:40
And it's real simple.
0:42
It's just, you start out with a little olive oil y'all.
0:46
And you cut four Vidalia onions
0:49
into a quarter of an inch slice.
0:52
That's a lot of onions, but I promise they'll cook down.
0:55
And four beefsteak tomatoes,
0:58
or whatever kind of tomatoes you're growing
1:00
or whatever you've gotten from the store.
1:03
Salt, pepper, oregano, cheddar cheese,
1:07
3/4 of cup of bread crumbs.
1:09
And two tablespoons of melted butter
1:13
to mix with those bread crumbs.
1:17
It makes 'em so good.
1:19
All right, now I got our skillet on.
1:22
Let's see what I have it on.
1:23
I have it up there pretty good.
1:25
All right, I'm gonna go ahead and put our tomatoes in.
1:29
I mean, our onions in.
1:33
I had to pull out the big boy this morning y'all
1:38
to be able to hold all the onions and tomatoes.
1:44
Alright,
1:45
so we are just gonna cook these
1:46
until they're kind of nice soft and tender.
1:50
You know it's not like we're gonna be making
1:54
French onion soup with them where you have
1:56
to really sweat them down for 45 minutes to an hour.
2:02
So, won't take long for these.
2:04
I've got 'em on medium high heat.
2:06
All right.
2:07
So I'm gonna start putting our casserole together.
2:09
I'm gonna start by, and I've got my dish buttered here,
2:14
and I'm gonna add about half of the tomatoes...
2:19
in there and with a pinch of salt.
2:25
Just a little pinch.
2:27
Little pinch of pepper.
2:33
About half of the oregano.
2:38
I may add a little dried to that.
2:43
But I sure do like using the fresh.
2:47
All right.
2:51
Now these have been cooking good for about five minutes.
2:56
So I'm gonna go ahead and cut 'em off.
3:02
And guess what y'all?
3:03
(chuckles)
3:04
When did we come back in this house Eddie, in October?
3:09
- [Eddie] No, you're coming up on a year.
3:11
The end of August you actually moved back in.
3:13
- The end of August?
3:14
- [Eddie] Yeah. Remember you told
3:16
- No, I don't-
3:17
Remember. - You were moving in.
3:18
They promised you August 1st, but it didn't happen.
3:21
- Oh, that's right. That's right.
3:22
- [Eddie] But you were-
3:23
- I was hell bent (laughing)
3:25
that I was moving in wasn't I?
3:28
And I was so glad to get back home
3:31
because this house is so us. It's just so us.
3:35
So anyway,
3:40
I can't remember if Eddie cooked something
3:42
in the oven or I did.
3:44
Anyway, we set this oven on 350.
3:49
Come back a few minutes later
3:51
and it's burned to Hell and back.
3:53
You remember Eddie?
3:54
- Eddie] We were doing the the Woman's World photo shoot,
3:59
and I stuck a turkey-
4:00
- That's right (laughing) - in there.
4:03
- And that Turkey was black.
4:05
- Yeah. - In no time, wasn't it?
4:06
- [Eddie] It was- - just charred
4:07
- registering like 500 degrees.
4:09
(Eddie laughing)
4:11
- So I said, well dag gum,
4:12
'cause I know y'all thought, well,
4:14
why aren't that crazy woman?
4:16
Why does she walk all the way over there
4:17
when she got an oven right here behind us.
4:20
So now you know why,
4:23
I didn't want everything baked on 500 degrees.
4:27
But they came out and fixed it the other day.
4:30
And knock on wood, Eddie.
4:32
(knocking)
4:33
It cooked the most beautiful pan of a black skillet
4:39
full of cornbread you've ever put in your mouth.
4:41
It was wonderful.
4:43
All right, so let's see.
4:47
Now I'm gonna put half of our onions
4:54
over our tomatoes.
4:57
Oh my gosh.
4:58
You know, for you vegetarians out there,
5:03
I think you will enjoy it.
5:05
You got plenty of vegetables
5:07
and then you've got your cheese
5:11
which gives you your protein.
5:14
And you know y'all can always add to this,
5:16
whatever you want.
5:18
Okay. So we are layering our vegetable dish.
5:22
So we're gonna come back in there
5:26
with the rest of our tomatoes
5:27
and these tomatoes are beautiful.
5:30
Aren't they Eddie?
5:33
- [Eddie] I haven't tasted 'em yet. I can't wait to.
5:35
- Ahh.
5:37
Well please tell me that you will,
5:41
if there's a ripe tomato out there on the bushes,
5:45
that you will eat that
5:46
- yeah, I think there's- - And those-
5:47
- [Eddie] there's two left over there.
5:49
- Good.
5:50
And I want to give you those cream peas
5:52
that we had last night for dinner.
5:55
And some fried okra that heats up really, really,
5:58
really good in the air fryer.
6:01
So I want you to eat one of those tomatoes,
6:11
along with your peas tonight okay?
6:16
Okee dokee.
6:18
(scraping)
6:24
Oh, these onions are, they're just perfect.
6:26
Like perfectly tender.
6:37
I wish.
6:40
I wish we had the room to plant us a big garden Eddie.
6:46
But I tell you what, I've never worked so hard in all my,
6:49
your life, as is I did...
6:55
when I was, gosh probably late twenties, early, early,
6:59
early thirties.
7:01
And aunt Peggy and uncle George had a warehouse
7:04
with a lot of land.
7:07
And so he gave, uncle George plotted out some,
7:14
and gave to my family to plant a garden.
7:21
That was the hardest work y'all.
7:26
You can't appreciate these farmers
7:29
and the people that supply our food to us.
7:35
You can't fully appreciate 'em
7:38
unless you have done some of that work before.
7:41
All right, now I'm gonna melt my butter.
7:44
And I've got my bread crumbs here so,
7:47
I'm gonna go in here and pop this in the microwave baby
7:49
just for second.
7:51
So I can toss my bread crumbs in that.
7:54
All right, we got everything layered.
7:58
And it calls for a little salt
8:01
on top of your bread crumbs.
8:04
And Eddie felt like we were gonna need
8:06
some more bread crumbs and I can't,
8:07
I'm not gonna disagree with him.
8:11
I'm not gonna disagree or may have to add some more butter.
8:16
There's some more butter in the microwave Eddie.
8:21
But melted butter, it'll go a pretty good ways.
8:29
But, guess what?
8:32
That's not enough butter y'all (laughing).
8:37
So we'll go for one more round.
8:40
I don't know how much you can't remember
8:41
how much butter it called for.
8:43
- [Eddie] I think it's
8:44
- [together] two tablespoons.
8:44
- Yeah - You need four tablespoons.
8:47
- Yeah. Well we, have you- - And of course we-
8:49
- doubled the breadcrumbs? - we bulked up
8:50
the breadcrumbs too.
8:55
Tablespoons of butter.
8:57
And that should get it perfectly right there y'all.
9:12
- I hear a door.
9:15
Who is it Lulu?
9:16
- [Eddie] Squeaky door.
9:18
- Huh uh (chuckles)
9:20
Who is it Lulu?
9:24
All right, so we're gonna top it with bread crumbs.
9:28
And you're supposed to put your cheese in there,
9:32
but I'm not because I don't like the way cheese gets hard.
9:39
You know when it's past melted
9:42
and then it gets that crust on it.
9:43
I'm just not crazy about that.
9:45
All right y'all.
9:46
So 25 minutes to 30 minutes until this is nice and hot
9:52
and bubbly and your bread crumbs are toasty.
9:57
And then we'll come back and we'll add cheese
10:00
and stick it back in.
10:01
And hopefully this oven doesn't shoot up to 500.
10:06
Okay. So we just tried the oven y'all in it.
10:11
I don't think it's still like perfect Eddie.
10:16
'Cause some of the tips of the bread
10:18
got really toasty and brown.
10:24
Probably need a little bit more cheese don't we?
10:27
All right, so back in the oven,
10:29
this is gonna go
10:32
until we can get the cheese melted.
10:38
Look at that.
10:40
Really looks good doesn't it?
10:42
Look at all the juice that came outta those tomatoes.
10:44
- [Eddie] That's good.
10:46
- Yum. I'm so hungry, I could eat the dish.
10:49
I just love these casserole dishes.
10:52
We actually carry those in our stores.
10:55
- [Eddie] Yeah. Yeah, you just did,
10:56
you just gave that one away about a week ago.
10:58
- I did.
11:00
I sure did, and I just, I just love it.
11:03
I love the depth of 'em and the shape of 'em.
11:08
Mm mmm.
11:10
Look at all the juice Eddie.
11:13
I'm gonna go ahead and dip you some too, Okay?
11:15
- [Eddie] I'm ready?
11:17
- There you go.
11:19
Look at the steam coming off of that dish.
11:36
That juice is so good Eddie.
11:45
Am I eating alone?
11:54
(food crunching)
12:01
That is very good.
12:01
You're gonna love that Eddie.
12:07
You are gonna love it.
12:10
And the bread crumbs just makes it.
12:14
Those buttered bread crumbs.
12:18
Look at those sweet Vidalia onions.
12:22
I could eat an onion sandwich on real soft white bread,
12:28
with mayonnaise,
12:31
And the bread's so fresh
12:32
it sticks to the roof of your mouth.
12:34
You know you have to take your tongue
12:36
to pull it outta the roof.
12:51
A fresh oregano give it,
12:58
just a nice little kiss of herbs.
13:02
So that's it.
13:02
I hope y'all try it.
13:03
This would be great if you're having company over for steak.
13:10
Kind of reminds me a little bit of a tomato pie, you know?
13:18
- Mm.
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