Cheesy Tomato Casserole #SundaySupper

Cheesy Tomato Casserole - A delicious, cheesy, meatless Monday meal, the whole family is sure to love!

When I found out this week's Sunday Supper theme was "Meatless Meals" I thought for sure I would have to sit this one out.

I mean, I cook for two and one of them is a major carnivore!

Meatless Monday?

I might as well say I am going to chain him to the wall and starve him.

Seriously

The idea totally freaks him out!

I know

Drama much?

Sssshhhhh you never heard me say that!

So I put on my thinking cap.

Think...think...think

Aha, I came up with it!

He has been asking me to make meatloaf for quite some time, but I have been on a bit of a fish and chicken kick.

So I knew I could tempt him with meat, red meat, and sneak the real dish I was working on in for a side.

Hehe

I am so clever.

But enough about my devious ways. Let's talk about this dish.

I loved it!

Kevin?

Oh ya, he went back for seconds.

Winning!!

Just think a nice creamy mac and cheese meets subtle Italian flavors.

You got it

HEAVEN!!

So break this meal out for a meatless night, or sneak it in on your carnivore as a side dish.

Either way you won't be sorry you did!

Cheesy Tomato Casserole 

8 ounces large shell pasta
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups fat free evaporated milk, warmed

2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

1 tablespoon olive oil, plus more for drizzling

1 medium onion, chopped

1 15-ounce can diced fire roasted tomatoes

1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed

1/4 cup non fat Greek yogurt

1/4 packed cup flat leaf parsley, chopped

Salt and pepper

1/4 cup seasoned bread crumbs


Preheat oven to 350 degrees F.

In a large pot, boil the pasta according to package directions for al dente. Drain and reserve.

In a medium pot, over medium heat, melt the butter. Once the butter has melted add the garlic. Stir and cook for a minute. Then whisk in the flour and cook, stirring constantly, until mixture has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add the warmed milk. Cook, continuing to whisk along the bottom of the pan until boiling, about 5 minutes. Remove from the heat and stir in the cheese, one cup at a time, stirring constantly until completely melted. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Pour in the tomatoes with the juice, cook until warmed through. Stir in the Greek yogurt, oregano, parsley, salt and pepper. Add the macaroni and cheese and stir until thoroughly combined

Pour mixture into a casserole dish and top with the bread crumbs. Drizzle with olive oil and bake for 30 minutes.

Serves 6

ENJOY!

Today’s Sunday Supper recipes

This week our #SundaySupper blogger crew is celebrating Meatless Meals, hosted by Tammi of Momma’s Meals. Take a look at our tempting feast!

Salads, Soups, Stews and Starters

• Spicy Vegan Potato Salad by Killer Bunnies, Inc
• Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
• Olive Tapenade by MealDiva
• Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
• Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
• Potato Chickpea Stew by The Not So Cheesy Kitchen
• “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
• Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings

“Meat”balls

• Teriyaki Quinoa “Meatballs” by The Foodie Patootie
• Black Bean “Meatballs” with Marinara by Foxes Love Lemons
• Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

• Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
• Four Cheese and Spinach Stuffed Shells by Melanie Makes
• Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
• Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
• Deconstructed Vegan “Lasagna” by What Smells So Good?
• Ramen Stir Fry by Ninja Baking
• Roasted Red Pepper Lasagna by Cravings of a Lunatic
• Broccolini Macaroni and Cheese by Family Foodie
• Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
• Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
• Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
• Pasta Patate by Webicurean
• Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
• Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
• Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu

Burgers

• Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
• Garbanzo and Brown Rice Burgers by girlichef
• Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

• Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
• Mushroom & Poblano Tacos by La Cocina de Leslie
• Green Chile Enchiladas by Cookin’ Mimi
• Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
• Black Bean and Avocado Flautas by Supper for a Steal
• Black Bean Spinach Quinoa Burritos by Alida’s Kitchen

Other Main and Side Dishes

• Vegan, Gluten Free Breakfast Bars by Pies and Plots
• Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
• Mediterranean Tomato Tart by Magnolia Days
• Lentil Stuffed Peppers by Peanut Butter and Peppers
• Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
• Leek and Zucchini Tarte Tatin by Food Lust People Love
• Tofu and Peas Curry (Tofu Matar) by Soni’s Food

Join us around the family table for #SundaySupper 

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