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    You are in: Home / Recipes / Tomato and Fennel Casserole Recipe
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    Tomato and Fennel Casserole

    Tomato and Fennel Casserole. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 2 mins

    12 mins

    50 mins

    crispychick's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
    2. 2
      Add jalapeno, garlic and celery and cook until tender.
    3. 3
      Add tomatoes and season with chicken broth concentrate and salt and pepper.
    4. 4
      Cover and simmer 30 minutes.
    5. 5
      Remove from heat and stir in 2% cheese and half of the breadcrumbs.
    6. 6
      Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
    7. 7
      You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.

    Ratings & Reviews:

    • on January 12, 2006

      55

      Excellant side dish! We loved it and it has a nice bite to make it interesting. I had to use panco breadcrumbs but it seemed to work ok. I used olive oil instead of butter and chunky garlic tomatoes. Thanks for sharing a good one we will be making it again. — May 23, 2005 — May 25, 2005 me again, this is one of our favourite veggie casseroles, I used stewed tomatoes this time and for the extra sharp cheese a white cheddar, it was delicious. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    33%
    Total Fat 9.0 g
    13%
    Saturated Fat 4.6 g
    23%
    Cholesterol 19.2 mg
    6%
    Sodium 627.4 mg
    26%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.0 g
    24%
    Protein 10.7 g
    21%

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