Tomato-Artichoke Casserole
  • Cooking Time: 45
  • Servings: 8
  • Preparation Time: 15
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 1 cup freshly grated Parmesan cheese (1 oz.)
  • 1 tablespoon vegetable oil
  • 4 cups seeded and coarsely chopped roma tomatoes (about 6 large tomatoes)
  • 2 cans (14 oz. each) quartered artichoke hearts, well drained
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried marjoram leaves or dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • Coarsely chopped fresh parsley (optional)
  1. 1. In small bowl toss together KELLOGG'S ALL-BRAN ORIGINAL cereal, Parmesan cheese and oil. Set aside.
  2. 2. In large bowl toss together tomatoes, artichoke hearts, olives, garlic, marjoram, salt and pepper. Spoon into 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray. Sprinkle with cereal mixture. Tightly cover dish with foil.
  3. 3. Bake, covered, at 350º F for 35 minutes. Remove foil. Bake at 350º F about 10 minutes more or until topping is crispy. Garnish with parsley (if desired).
This Italian-inspired casserole tastes great with broiled or grilled fish.