Tomato and Fennel Casserole

wtorek, 28 stycznia 2014

Tomato and Fennel Casserole

Time: 1 hrs 2 mins

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

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

0 komentarze :

Prześlij komentarz