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TOMATO, SUN DRIED TOMATO CASSEROLE

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 12 servings
Prep Time: 15-20 minutes
Standing Time: 8 hours or overnight, plus 10 minutes
Baking Time: 40 minutes


Ingredients
• 2 9-oz. pkgs. cheese ravioli (look for them in the dairy case)
• half an 8-oz. jar sun dried tomatoes in oil, drained and chopped
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 8 eggs, beaten
• 2 1/2 cups milk
• 1-2 Tbsp. fresh basil snipped, or 1-2 tsp. dried basil


Directions
1. Grease a 3-qt. baking dish. Place uncooked ravioli evenly in bottom.

2. Sprinkle ravioli with tomatoes. Top evenly with cheeses. Set aside.

3. In a mixing bowl, whisk eggs and milk until well combined. Pour over layers in casserole dish.

4. Cover and chill for 8 hours or overnight.

5. Bake, uncovered, at 350° for 40 minutes, until center is set and knife
inserted in center comes out clean.

6. Let stand 10 minutes before serving. Just before serving, sprinkle with basil.

Tip: If you don't like sun-dried tomatoes, replace them with something you do like, such as sliced black olives or artichokes.


Barbara Jean Fabel, Wausau, WI

 

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