TOMATO AND FENNEL CASSEROLE
I threw this together for supper using some leftover fennel from the night before. We had wrapped up a fennel bulb with a pat of butter in some tin foil and thrown it on the grill with whatever meat we were cooking that night. That was a good side on it's own but this is the recipe I developed using the leftover half fennel bulb. I suppose you could get the same results by sauteing chopped fennel in some butter until it's limp. I think slices of boiled egg would be good in this recipe, too. As far as the cheese goes, the real thing would be best but I was trying to be semi-healthy so I used a combination of regular and light.
Provided by crispychick
Categories Vegetable
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
- Add jalapeno, garlic and celery and cook until tender.
- Add tomatoes and season with chicken broth concentrate and salt and pepper.
- Cover and simmer 30 minutes.
- Remove from heat and stir in 2% cheese and half of the breadcrumbs.
- Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
- You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.
Nutrition Facts : Calories 244.4, Fat 9, SaturatedFat 4.7, Cholesterol 19.3, Sodium 627.5, Carbohydrate 31, Fiber 3.9, Sugar 6.1, Protein 10.7
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