Tomato-Artichoke Casserole

This Italian-inspired casserole tastes great with broiled or grilled fish.

Recipe from Kellogg's
Ingredients
  • 1   cup Kellogg's® All-Bran® Original cereal
  • 1   cup freshly grated Parmesan cheese (1 oz.)
  • 1   tablespoon vegetable oil
  • 4   cups seeded and coarsely chopped roma tomatoes (about 6 large tomatoes)
  • 2  14  ounce cans quartered artichoke hearts, well drained
  • 1/4  cup pitted kalamata olives, coarsely chopped
  • 2   cloves garlic, minced
  • 1/2  teaspoon dried marjoram leaves or dried Italian seasoning
  • 1/4  teaspoon salt
  • 1/4  teaspoon coarsely ground black pepper
  •  Coarsely chopped fresh parsley (optional)
Related Video
How to Make Tomato Soup

On a chilly winter day knowing how to make tomato soup from scratch can be vital. This recipe is sure to warm you right up and homemade always tastes better than the canned version.

Directions
1. 
In small bowl toss together KELLOGG'S ALL-BRAN ORIGINAL cereal, Parmesan cheese and oil. Set aside.
2. 
In large bowl toss together tomatoes, artichoke hearts, olives, garlic, marjoram, salt and pepper. Spoon into 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray. Sprinkle with cereal mixture. Tightly cover dish with foil.
3. 
Bake, covered, at 350 degrees F for 35 minutes. Remove foil. Bake at 350 degrees F about 10 minutes more or until topping is crispy. Garnish with parsley (if desired).

nutrition information

Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 15, sat. fat (g) 3, carb. (g) 15, fiber (g) 3, sugar (g) 2, pro. (g) 8, vit. A (IU) 729, vit. C (mg) 12, sodium (mg) 620, calcium (mg) 202, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top