1/6 Photos of Tomato and Fennel Casserole
1 hr 2 mins
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.
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- 1/2 fennel bulb, chopped and cooked in
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 stalk celery, minced
- 1 teaspoon liquid condensed chicken broth
- 1/2 cup shredded low-fat cheddar cheese
- 1 jalapeno, seeded and minced
- 1 (14 ounce) can diced tomatoes
- 1 cup fresh breadcrumb (coarse)
- 1/4 cup shredded extra-sharp cheddar cheese
- 4 Ritz crackers
- 1Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
- 2Add jalapeno, garlic and celery and cook until tender.
- 3Add tomatoes and season with chicken broth concentrate and salt and pepper.
- 4Cover and simmer 30 minutes.
- 5Remove from heat and stir in 2% cheese and half of the breadcrumbs.
- 6Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
- 7You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.
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Nutritional Facts for Tomato and Fennel Casserole
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 244.3
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 4.6 g
- Cholesterol 19.2 mg
- Sodium 627.4 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 3.8 g
- Sugars 6.0 g
- Protein 10.7 g