Ingredients
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/4
-
4
-
-
-
-
Directions
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 used a combination of regular and light.
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Steps
|
1
Done
|
Use a Small, Shallow Stovetop to Oven Vessel With Lid For This.cook Fennel in Butter Until Tender. |
|
2
Done
|
Add Jalapeno, Garlic and Celery and Cook Until Tender. |
|
3
Done
|
Add Tomatoes and Season With Chicken Broth Concentrate and Salt and Pepper. |
|
4
Done
|
Cover and Simmer 30 Minutes. |
|
5
Done
|
Remove from Heat and Stir in 2% Cheese and Half of the Breadcrumbs. |
|
6
Done
|
Top With Remaining Breadcrumbs, Cheese and Crumbled Ritz and Cook Uncovered 350 Degress For 20 Minutes. |
|
7
Done
|
You Might Want to Spritz It With Cooking Spray or Drizzle Some Oil Over Breadcrumbs and Crackers to Keep from Browning Too Much. |
