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.
INGREDIENTS
Nutrition- 1⁄2
- 1tablespoon butter
- 1
- 1
- 1teaspoon liquid condensed chicken broth
- 1⁄2cup shredded low-fat cheddar cheese
- 1jalapeno, seeded and minced
- 1(14 ounce) can diced tomatoes
- 1cup fresh breadcrumb (coarse)
- 1⁄4cup shredded extra-sharp cheddar cheese
- 4Ritz crackers
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DIRECTIONS
- 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.
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