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Love & Best Dishes: Tomato Casserole Recipe | Southern Casserole Side Dish Ideas
May 16, 2026
Tomato Casserole Recipe | Southern Casserole Side Dish Ideas - Vegetable casserole recipes make some of the best veggie side dishes. If you need tomato side dish recipes for summer, try this tomato casserole today!
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Tomato Casserole Recipe: https://www.pauladeen.com/recipe/tomato-casserole/
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0:00
- All right, I'm gonna share another recipe with y'all
0:04
that's out of my "Kitchen Classics" book.
0:07
You know, I could shoot a different video
0:10
every day of the week, 365 days,
0:15
and have some fabulous recipes to share with y'all.
0:19
But, it is what it is.
0:26
I'm gonna spray that just a little bit,
0:28
but, I'm gonna add some butter.
0:29
This is a tomato casserole, and I think it's so good,
0:33
and one night, one night I didn't know what I wanted to do,
0:39
so, I just, somehow,
0:43
you need two or three tablespoons of butter
0:46
for your sauteing.
0:48
I didn't know how I wanted to do this,
0:53
but I said I wanna make a tomato casserole.
0:57
And I used, I think, leftover french bread.
1:01
I buttered and I cut it like you would a potato
1:05
for a potato salad.
1:07
I can't remember what all I did to it, but it was wonderful.
1:11
Now, this recipe does not have any bread in it,
1:17
but it is going to be breadcrumbs on top,
1:24
buttered.
1:27
So, I'm gonna start by sauteing my onions, my celery.
1:38
And this is totally a vegetarian dish, isn't it, Eddie?
1:42
- [Eddie] Looks like it. - Yeah, no meat in it.
1:47
- Okeydoke, so.
1:51
(utensils rattling)
1:55
So we going to saute this for
1:59
about three to five minutes,
2:00
you know, until it starts getting translucent.
2:07
You know, now if it was summertime,
2:12
ooh, I would certainly recommend using
2:16
vine ripe Georgia tomatoes.
2:21
Or, I know up north, y'all's tomatoes
2:24
come in a good bit later than ours,
2:27
but, if you down here and on the highway,
2:31
stop at a little vegetable stand, like Davis Produce,
2:35
and get you some good old Georgia tomatoes.
2:40
I love a tomato sandwich with mayonnaise and salt and pepper
2:45
and where I have to lick my elbows
2:47
'cause it's so juicy, it's running down my elbows.
2:52
Okay, so here we go.
2:54
All right, now, what do I want to do?
2:57
What do I want to do for this topping?
3:01
I'm melting some butter.
3:05
All right, I don't, that's bread crumbs,
3:07
I don't think I want,
3:09
I don't think I want like bread crumbs that are that tiny.
3:19
Well, it's seasoned, so look, I'll throw a little bit.
3:24
but I do love pankos.
3:31
- [Theresa] It says one and a half cups.
3:33
- It does.
3:34
- [Theresa] But I know you do remember.
3:35
- Well, I'm fixing to do something else.
3:37
- [Theresa] Imagine.
3:39
- I'm gonna do something else,
3:41
and if you would do it for me, that'd be great.
3:43
So I don't have to leave the stove.
3:44
- [Theresa] What would you like me to do?
3:46
- I want some white bread done up in the food processor.
3:52
So, it'll be, you know, still kind of chunky.
3:56
All right, let's see.
3:57
Now, I'm gonna start thinking that one.
4:00
The pan size I'm gonna need because,
4:05
you know, we've got a 28 ounce can of tomatoes.
4:09
I can be chopping up our basil.
4:12
We want two or three tablespoons of basil.
4:16
You know, depending on
4:18
how strong you like that flavor.
4:23
If you don't like basil at all,
4:27
you could substitute another herb
4:32
that you do like.
4:36
It's a big cutting board, isn't it?
4:40
Theresa's getting as bad as me
4:42
trying to fit big things in little things.
4:45
So, I've got a little bit of seasoned breadcrumbs,
4:49
I've got my panko.
4:51
And Theresa said it call for like a cup and a half,
4:55
right, Theresa?
4:57
So, I think, I'll have that
4:58
by the time you get those breadcrumbs to me.
5:02
All right, so, three to five minutes on this, which,
5:09
it's been that long
5:11
and I'm using a 28 ounce can of petite diced.
5:16
So, it's your choice, petite or a regular dice.
5:22
And two tablespoons of basil.
5:29
And the recipe calls for a good bit of sugar,
5:32
but, let's see what the recipe called for,
5:35
it called for half a cup of sugar, I think,
5:39
I remember correctly.
5:41
Yeah, half a cup of sugar. So, that's a lot of sugar.
5:46
Maybe I was craving something,
5:47
and I remember formulating this book,
5:50
I lived on Abercorn Street and I sat that in my dining room
5:53
and I wrote the whole book with pencil and a notebook,
5:57
spiral notebook.
6:02
Okay.
6:06
Okay, so, we going to let that cook,
6:10
and I'll come, I'll taste it,
6:12
and I'll come back and see should we,
6:17
should we,
6:22
let's see, what's this?
6:23
I don't think that be right.
6:27
I just need to lose tiny bowl
6:30
because to tighten this up a little bit,
6:33
I've got corn starch, two teaspoons of water,
6:37
and two teaspoons of vinegar,
6:40
and that's gonna be our slurry.
6:45
So, this is the water, two teaspoons.
6:51
That was a little short.
6:54
All right, and two teaspoons of vinegar, just white vinegar
7:05
because all we need is the moisture.
7:09
You know that will.
7:10
(spoon clatters)
7:15
I think I'm going to turn that up a little bit more
7:17
till it gets to cooking good.
7:21
All right, so now I'm gonna add my corn starch.
7:29
And why does corn starch do like that? I don't know.
7:35
I don't know.
7:38
But anyway, so, here's our slurry.
7:42
- [Theresa] Did you mean that water too?
7:43
- I've already used the, added the water.
7:47
So, you just wanna stir it till there's no lumps in it.
7:51
But corn starch usually doesn't lump too bad.
7:57
Okay, so, now I'm gonna come in
7:59
and I'm going to taste our tomatoes
8:02
and I might go ahead and add the rest of the sugar.
8:09
Just depends.
8:12
And I've still got to add a little salt and pepper too.
8:15
(spoon clattering)
8:27
I want you to get your spoon and taste it.
8:29
To me, it's plenty sweet.
8:33
'Cause it'd almost be like a dessert, if it was-
8:39
- Well, the sugar's just what to do the acidity
8:42
to take down some of the acidity of the tomatoes.
8:45
- I don't know. A half a cup is a lot.
8:48
- Yeah, hacking. Who formulated this recipe?
8:52
Oh, yeah. No, I wouldn't put anymore.
8:54
- Uh-uh. No.
8:56
(machine buzzing)
9:00
Me neither.
9:02
All right, I'm gonna let that cook.
9:05
In the recipe, I tell you to
9:11
just bring it to a bowl and put it in your casserole dish,
9:14
but, to me, I want to cook it just a little bit longer
9:21
and give it a chance for that basil to get in there.
9:25
And then like I said, I've got to add my-
9:27
- [Theresa] That's why we need salt and pepper.
9:29
- Yeah.
9:30
- I got to add my salt and my pepper.
9:34
Well, you know, what?
9:35
I think I'm gonna just put my house seasoning in it.
9:42
Eddie keeps my house seasoning in the little,
9:45
in the little pink chicken.
9:47
And sugar, if that ain't Peggy's cereal in the blue chicken.
9:54
'Cause that little taste of garlic and onion powder
10:00
won't hurt a thing.
10:07
(spoon clattering)
10:11
But, I am going to, I am going to,
10:16
I just love fresh ground pepper,
10:18
and I don't like, I don't like restaurant style.
10:23
You know what you put in your shaker,
10:27
but this is to me just so good.
10:30
All right, so now, I'm gonna come back over here
10:32
to my topping.
10:34
And like I said, I got my panko,
10:37
a little squirt of commercial breadcrumbs.
10:43
And now I've got the good breadcrumbs.
10:47
The really good ones.
10:48
And Theresa did it just perfect
10:51
'cause it still got a little chunk to it.
10:55
And now, thank you, Theresa.
10:58
And now, I'm gonna put my melted butter
11:01
because I like to do it this way because you can't ever-
11:07
- [Theresa] Can you turn that darn-
11:08
- Yeah. You can't ever drizzle butter evenly
11:12
over a casserole dish, you just,
11:16
way too hard to do.
11:18
All right, this is gonna cook for, I think, 35 minutes.
11:23
35 or 40 minutes.
11:26
So, I'm gonna go ahead and add my slurry.
11:34
And I don't wanna make it too thick, you know?
11:41
So, I may not add all of the slurry either.
11:46
You know, it just depends on how thick you want it.
11:54
Oh, maybe I will end up adding it all. Who knows?
12:01
Who knows?
12:03
All right, now sprayed my casserole dish.
12:08
You know this would be good with a roasted chicken,
12:14
char-grilled steak, pork chops, anything.
12:20
It can go with anything.
12:23
All right, I'm gonna bring this up here closer to me
12:27
and I'm going to top my casserole
12:30
with my buttered breadcrumbs.
12:34
Listen to that wind.
12:45
Wanna make sure it's even.
12:50
And if you feel like your breadcrumbs are getting too dark,
12:54
you know you can put little tinfoil,
12:56
cover it with a little tinfoil
13:00
until you're happy with it.
13:07
And I'm very happy. Very, very happy.
13:12
So, I hope you like it.
13:13
It will just give you another option for side dishes.
13:17
- [Theresa] So you- - Some-
13:17
- [Theresa] 350.
13:18
- Uh-huh, 350. - [Theresa] Minutes?
13:20
- Yeah, 35 minutes, something like that.
13:22
It's just now quit bubbling y'all.
13:28
So, it is gonna be hot as blue blazes,
13:33
but I want you to look at that.
13:38
To me, here I go, Theresa, but.
13:42
(Theresa speaking indistinctly)
13:43
This reminds me of an Italian dish.
13:46
And if you put Italian herbs in it,
13:51
maybe a little block of cream cheese.
13:54
- [Theresa] Another variation. You go.
13:57
- Listen, y'all play with the recipes
14:00
and let me hear from you.
14:02
Let me know what you've discovered and what you like.
14:08
'Cause the rest of us may like that too.
14:11
- [Theresa] Blow that before you.
14:15
I can see the smoke over here.
14:16
- I know. Yeah, I mean they're telling you.
14:20
(Paula exhaling)
14:24
I know this is good 'cause I've had it before.
14:34
(spoon rattles)
14:39
So good.
14:42
I love the crunch.
14:44
Love the crunch on top.
14:48
Yum.
14:50
So, try it, and I hope you'll like it.
14:55
And like I said, it goes with so many things, fried chicken,
15:00
roasted chicken, char-grilled steak,
15:03
country fried steak and gravy,
15:08
anything, pork chops,
15:09
any of your proteins that will go with it.
15:12
So, y'all enjoy.
15:14
And just like all of my recipes,
15:17
there's some, lot of love coming in behind it for you.
15:23
Yum.
15:24
Hey, y'all, it's Paula Deen.
15:26
Now, if you enjoyed this video, be sure to like it
15:29
and click the subscribe button as well as the notification
15:33
bell to be alerted when I post a video.
15:37
Love and Best Dishes Y'all.
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