Tomato and Fennel Casserole
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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.
- Ready In:
- 1hr 2mins
- Serves:
- Units:
1
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ingredients
- 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
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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RECIPE MADE WITH LOVE BY
@crispychick
Contributor
@crispychick
Contributor
"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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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!Reply
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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!Reply
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