Tomato-Artichoke Casserole

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

Recipe from Kellogg's
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  • 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)
In small bowl toss together KELLOGG'S ALL-BRAN ORIGINAL cereal, Parmesan cheese and oil. Set aside.
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.
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
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