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    You are in: Home / Recipes / Tomato Vegetable Casserole Recipe
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    Tomato Vegetable Casserole

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 25, 2014

      I have been making this for a couple of years now, but I didn't write a review. I made it again yesterday for company and they loved it. I doubled the recipe and also added a teaspoon of granulated garlic, just because I love garlic. It is absolutely delicious. Thanks for the recipe, it is a keeper.

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    • on November 25, 2009

      this is a keeper! my sis made - and now I've "stolen". You KNOW it's good - it's Giada's!! =)

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    • on February 26, 2008

      I saw Giada make this on Food Network and had to try it. She said that if tomatoes aren't in season, feel free to use tomato sauce instead. I used a jarred roasted garlic flavor marinara sauce, and I feel it gave the dish the extra flavor it needed. I also used a sweet potato instead of a yam (what I had on hand) and also gluten-free cornflake crumbs instead of breadcrumbs. The crust (of course!) is the best part. Thank you for posting!

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    • on May 14, 2006

      I made this or dinner yesterday and it was a hit. I prepared pretty much as directed except I used baby carrots instead of sliced, grape tomatoes instead of tomato slices. (what I had on hand) I also did not have fresh basil and added dried basil to the breadcrumbs I made from homemade bread. Since my b/f and I are very fond of cheese, I added shredded mozzarela to the top the last 5 minutes of baking. Thanks so much for posting! :)

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    • on April 24, 2006

      It seemed a bit bland to me too, so I added some sliced garlic cloves and more than just a dash of salt. To make this lighter, I only used about 1 tablespoon oil overall, and as a result it was a bit dry but that was me of course and no fault of recipe. I did slice the yam more thinly than the potato and left in the oven for an extra 5 minutes. I recommend 45-50 minutes oven time, depending on how well you like your veggies cooked. Thanks!

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    • on February 14, 2006

      Made this from food network/Giada De Laurentis. Sounds a little bland but it's very tasty, the tomatoes and onions blend with the root veggies for a flavorful and light dish. It's very nice. Make sure your yam is cut small as it takes a little longer to cook than the potato. You'll need more than a dash of salt. I could see this served at a Thanksgiving dinner or other family get-together.

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    Nutritional Facts for Tomato Vegetable Casserole

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.4
     
    Calories from Fat 128
    47%
    Total Fat 14.3 g
    22%
    Saturated Fat 3.1 g
    15%
    Cholesterol 7.3 mg
    2%
    Sodium 215.7 mg
    8%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.6 g
    22%
    Protein 6.7 g
    13%

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