Layered Tomato Pesto Casserole
This Layered Tomato Pesto Casserole makes an excellent Italian side dish. This hearty casserole features tomato custard, prepared pesto sauce and lots of shredded Italian cheese. It's difficult to find a vegetarian-friendly meal that is packed with such intense flavor, but this casserole accomplishes that. It takes less than an hour to make and goes great with a nice Caesar salad. This delicious dish can be enjoyed all year round, however it particularly is an excellent comfort food to warm you up during those cold winter days.
Cooking Time45 min
Cooking Vessel Size3-quart baking dish
Ingredients
- Vegetable cooking spray
- 2 cans Campbell's Condensed Tomato Soup
- 1 1/2 cup milk
- 3 eggs
- 1 container pesto sauce
- 8 slices white bread
- 1 package shredded Italian cheese blend
Instructions
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Preheat the oven to 350 degrees F.
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Spray a 3-quart shallow baking dish with the cooking spray. Stir the soup, milk and eggs in a medium bowl with a fork. Spoon 1/2 cup of the soup mixture into the prepared dish.
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Spread about 1 tablespoon pesto sauce on each bread slice. Place 4 slices in the dish and top with 1/2 cup cheese. Pour about half of the soup mixture over the bread and cheese. Repeat the layers with the remaining bread slices, 1/2 cup cheese and the remaining soup mixture, making sure the bread is coated with the soup mixture.
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Bake for 40 minutes or until a knife inserted in the center comes out clean. Sprinkle evenly with the remaining cheese and let stand for 5 minutes or until the cheese is melted.
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