Quick Fennel Casserole with Tomatoes and Stale Bread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large fennel
- 1 onion (s)
- 2 cloves garlic
- 150 g cocktail tomatoes
- 1 roll or bread, stale
- 1 cup tomatoes, puree or tomato sauce (approx. 200 - 250 ml content)
- 150 g mozzarella
- some parmesan
- Olive oil for the mold
- salt and pepper
- possibly herbs, fresh or dried (e.g. basil )
Print Recipe
Pin Recipe Instructions
- Grease a small round baking dish with olive oil.
- Cut the onion into rings, the fennel bulb into 0.5 cm thick slices and cut the tomatoes in half. Finely chop the garlic and cut or break the dry bread or rolls into bite-sized pieces. Put everything together in the baking dish, season and mix well. Pour the tomatoes or the tomato sauce on top, cover with the sliced mozzarella and sprinkle with (freshly) grated Parmesan.
- Bake in a hot oven for approx. 20 - 25 minutes at 200 ° C top / bottom heat.
- A super-fast and delicious casserole that offers many options for further use of leftovers (e.g. pasta or rice from the day before, instead of bread, etc.).
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