This comforting casserole transforms simple vegetables into a rich, satisfying main course. The base consists of wilted Swiss chard and sweet sautéed red bell peppers, mixed with savory Monterey Jack and sharp Parmesan cheeses. Thinly sliced fresh tomatoes crown the dish, adding acidity and freshness that cut through the richness of the melted cheese. ItâÂÂs an ideal meal for weeknight dinners or cozy gatherings where you want something warm and wholesome. The flavors meld beautifully in the oven, creating a dish that is both rustic and elegant. Serve it alongside crusty bread to soak up the juices, and enjoy a meal that feels like a warm hug from a home kitchen.
Chard Tomato And Cheese Casserole – Bon Appetit
Description
This comforting casserole transforms simple vegetables into a rich, satisfying main course. The base consists of wilted Swiss chard and sweet saut&# 195;©ed red bell peppers, mixed with savory Monterey Jack and sharp Parmesan cheeses. Thinly sliced fresh tomatoes crown the dish, adding acidity and freshness that cut through the richness of the melted cheese. ItâÂÂs an ideal meal for weeknight dinners or cozy gatherings where you want something warm and wholesome. The flavors meld beautifully in the oven, creating a dish that is both rustic and elegant. Serve it alongside crusty bread to soak up the juices, and enjoy a meal that feels like a warm hug from a home kitchen.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease a 13x9x2-inch glass baking dish.
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Trim the tough center ribs from the Swiss chard and coarsely chop the leaves (about 8 cups). If using frozen chopped chard, thaw and squeeze dry.
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Chop 3 red bell peppers and 1 large onion.
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Heat 1 tablespoon of olive oil in a large Dutch oven or skillet over high heat.
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Add the chopped chard and sauté until wilted, about 3 minutes.
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Transfer the chard to a colander to drain. Press down with the back of a spoon to release as much liquid as possible.
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In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
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Add the chopped bell peppers and onion; sauté until tender, about 8 minutes.
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Return the drained chard to the skillet and toss with the peppers and onion to combine.
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Mix in 1 cup of grated Monterey Jack cheese and 1/4 cup of grated Parmesan cheese.
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Season the vegetable mixture generously with salt and pepper to taste.
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Spoon the vegetable mixture into the prepared baking dish, spreading it evenly.
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Thinly slice 2 large tomatoes. Overlap the slices on top of the vegetable mixture to cover the surface completely.
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Season the tomato slices lightly with salt and pepper.
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Sprinkle the remaining 1 cup of Monterey Jack cheese and 1/4 cup of Parmesan cheese over the tomatoes.
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Cover the dish tightly with aluminum foil.
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Bake for 40 minutes, or until the casserole is heated through.
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Remove the foil and bake for an additional 10 minutes, until the top begins to brown and the cheese is bubbly.
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Let stand for 5 minutes before serving to allow the layers to set slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180.3kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 6.8g34%
- Cholesterol 25.8mg9%
- Sodium 16.2mg1%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
