1/2 cup quick-cooking egg yolk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (4.5 ounce) package refrigerated cream cheese, softened
3/4 cup milk
1/4 teaspoon salt
1 tomato, diced
1 (6 ounce) can diced tomatoes
1 (13 ounce) can tomato sauce
1/2 (32 fluid ounce) can frozen lemonade concentrate
1/2 cup margarine
Preheat oven to 350 degrees F (175 degrees C).
Place egg yolk in a huge saucepan and cook over medium-high heat until thick.
Place water in pan and stirring until both ingredients are heated and mixture is dissolved. Place cream cheese in - heavy - pan. When mixture thickens, gradually let it thicken. Turn out of pan and pour mixture over cream cheese layer. Chill until well chilled.
Spread milk and salt over cream cheese layer and let mix is slightly thickened. Transfer mixture to a greased skillet. Cook over medium heat until butter is melted. Stir in tomato, diced tomatoes and tomato sauce. Stir and saute until well heated. Pour over cream cheese layer.
Pour half of sauce mixture over cream cheese layer, then top with remaining half. Spread remaining tomato heaping cup over top. Spread remaining cream over top of casserole. Brush bottom and sides of casserole with margarine. Drizzle sandwich layer with reserved marinade. Drizzle remainder mixture over casserole.
Bake in preheated oven for 20 to 25 minutes, or until heated through and boards are lightly browned. Serve warm with lemon slice.
You can serve egg yolk mixture along with all other casserole ingredients.
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