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Italian Fennel Casserole
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- #69177
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound fennel
2 tablespoons oil (preferably olive)
1 large onion, peeled and finely chopped
3 cloves garlic, crushed
1 can (14 ounce size) tomatoes
salt
freshly ground black pepper
2 ounces fresh brown breadcrumbs
2 ounces grated Cheddar cheese
directions
Preheat the oven to 400 degrees F.
First prepare the fennel by discarding any coarse outer leaves and the root base and slice the bulbs very thinly. Keep some of the feathery tops for a garnish.
Heat the oil in a large pan and gently fry the chopped onion and garlic. Add the slices of fennel and cook these for a few more minutes, turning them over in the pan.
Put the tin of tomatoes into a small bowl and break them down slightly with a spoon. (This makes them easier to stir into the fennel.) Add the tomatoes to the fennel and onion mixture and season well.
Cover the pan and simmer for about 10 minutes, then transfer the vegetables to a lightly greased 3 pt. oven-proof dish.
Mix the cheese and breadcrumbs together and sprinkle over the top, then bake the casserole for 15-20 minutes until the top is nice and crisp.
Serve immediately.
added by
kitkat
nutrition data
247 calories, 12 grams fat, 27 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
September 19, 2014
Overall a good recipe. The only thing I would change is the cheese. It just didn't seem like cheddar was the best choice. A white cheese maybe but I'm not sure what. Swiss or gruyere perhaps.