Swiss Tomato Bake

I adapted this recipe from one I found in an old Specialties of Indiana cookbook.  It’s a very light entrée – nice for lunch with a small salad.

• Servings: 4
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• 1 cup cracker crumbs (Club crackers)
• 2 Tblsp. melted butter
• 1 cup of halved cherry tomatoes (or tomato slices)
• 2 eggs
• 2 Tblsp. minced dry onions
• ¾ cup sour cream
• ½ tsp. salt
• Dash of black pepper
• 2 cups of shredded Swiss cheese (8 oz.)
• Sprinkle of smoked paprika

Preheat oven to 375 degrees F

In an 8 inch pan place cracker crumbs and melted butter  Stir crumbs and butter together until blended, then press onto the bottom of the pan.  Place tomatoes on top of crust.

In a small bowl, whisk the eggs until slightly beaten.  Add dry onions, and sour cream, salt and pepper.

Whisk until blended thoroughly.  Stir in the shredded Swiss cheese.  Spread this mixture over the crust and tomatoes.

Sprinkle lightly with smoked paprika.

Bake @ 375 degrees F for 25-30 minutes.  Remove pan to wire rack and let stand for 5-10 minutes before serving.

4 lunch-sized servings 

Since this was a light dish, I served it along with a peach cobbler for dessert.

Click here for the Peach Cobbler recipe

Tuna Pasta Mornay

I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook.  There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites.  The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.

TUNA PASTA MORNAY

2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Salt/Pepper

Cook pasta in boiling, salted water until al dente according to package directions.  Drain.

In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.

Add onions and cook until onions are starting to soften.   Add mushrooms and cook until all vegetables are tender.

With slotted spoon remove vegetables and set aside.

In a small bowl,  place flour and add a small amount of milk to make paste.

Gradually add remaining milk and stir.  In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth.  Add cheese and cook, stirring frequently until cheese is melted.

Add the cooked vegetables, flaked tuna and cooked pasta.  Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.

Serve at once.
Servings – 4