Baked Fennel And Tomato Casserole Recipes

TOMATO AND FENNEL CASSEROLE

Tomato and Fennel Casserole image

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.

Provided by crispychick

Categories Vegetable

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 244.4, Fat 9, SaturatedFat 4.7, Cholesterol 19.3, Sodium 627.5, Carbohydrate 31, Fiber 3.9, Sugar 6.1, Protein 10.7

FENNEL BAKED WITH TOMATOES AND PARMESAN

Fennel Baked With Tomatoes and Parmesan image

Provided by Moira Hodgson

Categories side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 heads fennel
1/2 cup extra-virgin olive oil
1 clove garlic, minced (green part removed)
2 cups canned Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
1/2 cup dry bread crumbs, preferably homemade
1/2 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 375 degrees.
Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams

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