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Cheese And Tomato Casserole Recipe
|Onion||1 Small, chopped|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Egg yolks||2 , beaten|
|Heavy cream||2 Tablespoon|
|Swiss cheese||1 Cup (16 tbs), grated|
|Freshly chopped parsley/Tarragon||1 Tablespoon (For The Garnish:)|
Serving size: Complete recipe
Calories 1826 Calories from Fat 1079
% Daily Value*
Total Fat 122 g188.3%
Saturated Fat 73.1 g365.5%
Trans Fat 0 g
Cholesterol 706.9 mg
Sodium 918 mg38.2%
Total Carbohydrates 126 g42%
Dietary Fiber 16.8 g67.2%
Sugars 57.3 g
Protein 70 g139.8%
Vitamin A 294.3% Vitamin C 260.3%
Calcium 178.9% Iron 34.1%
*Based on a 2000 Calorie diet
Quickly plunge the tomatoes into boiling water, then into cold water, then skin them.
Cut them into thick slices and arrange them in the casserole dish.
Melt the butter in a large saucepan and saute the onions until tender.
Reduce the heat, and sprinkle the flour over the onions, stirring to make a thick paste.
Heat the milk in a separate pan and add it gradually to the paste, stirring constantly to make a smooth sauce.
Add the salt, pepper and paprika.
Stir well then allow the sauce to cool for a couple of minutes.
Mix the egg yolks with the cream.
Add these to the sauce, stirring over a very low heat.
Add the cheese, and stir as it melts.
Pour the sauce over the tomatoes and bake, uncovered, for 15-20 minutes.
Sprinkle the fresh herbs over the cooked dish and serve immediately.