Martha Stewart Baked Tomato Casserole

Martha Stewart baked tomato casserole is an easy leftover macaroni dinner made with diced tomatoes, sour cream and a golden breadcrumb crust, ready in about 40 minutes. Save this simple recipe for a weeknight dinner or a summer supper, because it turns last night's pasta into a brand new meal.

Cook the onion the full 8 minutes until it turns soft and sweet, because that mellow base balances the acidic tomatoes. Hurry it and you get sharp, raw-tasting onion bites in an otherwise creamy bake.

Martha folds sour cream and fresh basil into leftover Three-Cheese Macaroni after the tomatoes warm through, so the sauce turns tangy and bright instead of heavy. She also drizzles the breadcrumbs with olive oil before baking, which gives you a crunchy, deeply golden top without any extra butter.

Martha Stewart Baked Tomato Casserole

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

430

kcal

Leftover cheesy macaroni softens into a creamy tomato sauce under a crisp, olive oil toasted breadcrumb crust. It bakes until the edges bubble and the top turns deep golden brown.

Ingredients

• 2 tablespoons extra-virgin olive oil
  

• 1 small yellow onion, diced small
  

• 1 can (14 1/2 ounces) diced tomatoes
  

• 4 cups reserved Three-Cheese Macaroni
  

• 3 tablespoons sour cream
  

• 4 teaspoons chopped fresh basil leaves
  

• Coarse salt
  

• 1/4 cup fresh breadcrumbs
  

Directions

• Preheat and sauté onion: Preheat the oven to 400°F, then heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook about 8 minutes, until it softens.
• Warm the tomatoes: Stir in the can of diced tomatoes with their juice. Cook for 2 minutes, just until they are heated through.
• Add the macaroni: Add 4 cups reserved Three-Cheese Macaroni to the skillet. Stir gently so the pasta coats evenly without turning mushy.
• Finish the sauce: Take the skillet off the heat, then stir in 3 tablespoons sour cream and 4 teaspoons chopped basil. Season with coarse salt to taste.
• Top the casserole: Transfer everything to a 2-quart baking dish and scatter 1/4 cup fresh breadcrumbs over the top. Then drizzle with the remaining 1 tablespoon olive oil so the crumbs brown evenly.
• Bake until golden: Bake for 20 minutes, until the sauce bubbles at the edges and the breadcrumbs turn golden. Let it cool 5 minutes before serving so it sets up a little.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this with store-bought mac and cheese?

Yes, any cooked baked or stovetop macaroni and cheese works, since the method only needs 4 cups of leftovers. A richer homemade version gives a creamier result, but boxed mac will still bake up bubbly under the crumbs.

How do I store leftover baked tomato casserole?

Cool it completely, then cover and refrigerate for up to 3 days. Reheat portions in a 350°F oven until hot in the center, which keeps the breadcrumb topping crisper than the microwave.

Can I assemble it ahead of time?

You can build it through the baking dish stage a few hours ahead and keep it covered in the fridge. Add the breadcrumbs and olive oil right before baking so they stay crunchy, and expect a few extra minutes in the oven.

What can I use instead of sour cream?

Plain Greek yogurt swaps in at the same 3 tablespoons and brings the same tang. Crème fraîche works too, though it tastes a bit richer and rounder.

What is the most common mistake with this casserole?

Stirring too hard when you add the macaroni is the usual problem, because cooked pasta breaks down and turns mushy. Fold it gently and stop as soon as everything is coated.