Tuesday, September 13, 2011

Tomato and Mozzarella Casserole ~ recipe from Churchtown Inn

Fresh Tomato & Mozzarella Casserole
Churchtown Inn Bed & Breakfast • Churchtown, PA

Churchtown Inn
• 24 eggs
• 1 C half and half                                                           
• 1 T parsley (fresh or dried)
• 1 C sour cream
• ¼ to ½ C finely chopped scallionss
• ½ lb bacon (crisply fried, chopped)
• 1 pound fresh mozzarella cheese sliced ½ inch
• ½ inch slices of fresh garden roma tomatoes,
sprinkles with olive oil infused with garlic clove
• Fresh herbs (oregano, basils, lemon thyme, summer
savory, etc.)
• Paprika
• Salt and pepper to taste 
If using, fry bacon and set aside. Beat eggs and half and half;
add salt, pepper and parsley. Scramble lightly ( eggs should be
wet) in skillet then mix with sour cream. Place into greased
two 8 x 8 dishes, top with zucchini and/or scallions Cover and
refrigerate overnight. In the morning, bake loosely for 30
minutes 300, remove cover and layer cheese, tomato, and bacon
if using. . Uncover and layer with cheese, tomato, herbs and heat
for 5 to 10 minutes with over off or very low.
Don’t make this dish if you do not have fresh, good tomatoes,
fresh mozzarella, and fresh herbs; won’t get the same reaction
from guests.
Prepare in self-serve casseroles with a savory bread or muffin –
raves from guests!
Makes two 8” x 8” Dishes or one 9 x 13
Serves 8-10

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