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Name: Chard, Tomato And Cheese Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; chopped (about 8; ; thawed, squeezed; 2 c Packed grated Monterey Jack; 3 Red bell peppers; chopped; 2 lg Tomatoes; thinly sliced; 1/2 c Grated Parmesan cheese; ; cups) or three; ; dry; 2 bn Swiss chard; washed, center; ; cut away, coarsely; ; 10-ounce packages; 2 tb olive oil; ; frozen chopped,; 1 lg Onion chopped

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INGREDIENTS

; chopped (about 8
; thawed, squeezed
2 c Packed grated Monterey Jack
3 Red bell peppers; chopped
2 lg Tomatoes; thinly sliced
1/2 c Grated Parmesan cheese
; cups) or three
; dry
2 bn Swiss chard; washed, center
; cut away, coarsely
; 10-ounce packages
2 tb olive oil
; frozen chopped,
1 lg Onion ; chopped

Servings

INSTRUCTIONS

Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and saute until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and saute until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat oven to 350F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more. 8 TO 10 SIDE-DISH SERVINGS. Bon Appetit October 1994

NOTES

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Chard, Tomato And Cheese Casserole

; chopped (about 8
 ; thawed, squeezed
2 c Packed grated Monterey Jack
3 Red bell peppers; chopped
2 lg Tomatoes; thinly sliced
1/2 c Grated Parmesan cheese
 ; cups) or three
 ; dry
2 bn Swiss chard; washed, center
 ; cut away, coarsely
 ; 10-ounce packages
2 tb olive oil
 ; frozen chopped,
1 lg Onion chopped

Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy  large Dutch oven over high heat. Add chard and saute until wilted,  about 3 minutes. Transfer chard to colander and drain well, pressing  on chard with back of spoon to release liquid.    Heat remaining 1 tablespoon oil in heavy large saucepan over medium  heat. Add bell peppers and onion and saute until tender, about 8  minutes. Mix in chard and toss to combine. Mix in half of each  cheese. Season to taste with salt and pepper. Spoon into prepared  dish. Overlap tomato slices atop vegetable mixture, covering  completely. Season tomatoes with salt and pepper. Sprinkle remaining  cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let  stand at room temperature.)    Preheat oven to 350F. Bake casserole until heated through, about 40  minutes. Uncover; bake until top begins to brown, about 10 minutes  more.    8 TO 10 SIDE-DISH SERVINGS.    Bon Appetit October 1994

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 1 servings

Calories: 211
Calories from Fat: 126 (60%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1g
Cholesterol 22mg		7 %
Sodium 386.8mg		13 %
Potassium 191.9mg		5 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 9.4g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 211

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