Serves: 8Prep Time: 5 minutesCook Time: 40 minutes
CLINTON: This is a great dish to serve during the week with a light salad. It’s rich and satisfying, and it really takes no time to put together. I can also see myself eating this dish around the holidays. It would be a great addition to a Thanksgiving table. Kristen takes some classic Italian flavors, like tomatoes and basil, and folds them into a decidedly Southern-style casserole. The outcome is pure comfort.
FOR THE FILLING:
2 14-ounce cans diced tomatoes
1 small onion, chopped
1 teaspoon dried basil
1½ cups corn bread stuffing mix (store-bought)
FOR THE TOPPING:
1½ cups cheddar cheese, shredded
1 cup mayonnaise
¼ cup corn bread stuffing mix (store-bought)
¼ teaspoon dried basil
¼ cup fresh basil, chopped to garnish
1. Preheat oven to 350°F.
2. In a large bowl, mix together the filling ingredients until smooth and transfer to a 9 × 9 casserole dish.
3. In another bowl, mix together the topping ingredients and evenly distribute over the filling.
4. Bake for 30–40 minutes, or until golden brown, and the cheese has melted. Remove from the oven and cool slightly before serving. Top with chopped basil and serve.