Tomato Provolone Casserole

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Book Description

Easy and simple mealtime solutions are within reach of every busy family with the Rush Hour Cook's latest collection. Each day of the year features a new recipe along with a personal challenge, kitchen tip, or words or wisdom. For those hwo want to reduce their grocery bills, save time, and enjoy incredibly delicious recipes with simple ingredients, the Rush Hour Cook will become a one-stop solution.

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400 Rush Hour Recipes: Recipes, Tips And Wisdom For Every Day Of The Year!

Authors: Brook Noel with Wendy Louise

Date: October 2005

ISBN: 1891400673

Publisher: Champion Press

Paperback

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Tomato Provolone Casserole
Recipe from: 400 Rush Hour Recipes
by Brook Noel with Wendy Louise
Cookbook Heaven at Recipelink.com

Serve as a brunch, luncheon, or light supper dish.

6 servings

2 to 3 large garden ripe tomatoes
1/4 cup flour, seasoned with salt and pepper
2 tablespoons butter
2 green onions, minced, including tops
1/2 cup sliced black olives, drained
4 slices Provolone cheese
2 eggs, lightly beaten
1 cup milk
1 cup shredded Cheddar cheese
Chopped chives

Cut tomatoes into 1/2-inch thick slices. Dredge in seasoned flour to coat Saute quickly in the 2 tablespoons butter Set aside.
In a buttered 8—inch casserole dish arrange the green onions and black olives. Top with tomato slices, cheese slices, then more tomato slices.
Combine eggs, milk, and Cheddar cheese. Pour over layers in casserole. Sprinkle with fresh chives.
Bake at 350 degrees F for 1 hour, or until set and firm. Remove from oven and let sit for 5 minutes before cutting into 6 wedges to serve.

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