Ingredients for Tomato Chard And Gruyere Casserole
- Swiss Chard
- Extra Virgin Olive Oil
- Onions
- Fresh Thyme Leave
- Dry White Wine
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Low Sodium Chicken Broth
- Italian Bread
- Tomatoes
- 1/2 cup grated Gruyère cheese + 1/4 cup grated Gruyère cheese for topping
- Unsalted Butter
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How to Make Tomato Chard And Gruyere Casserole
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 (28 ounce) can crushed tomatoes, 1 (10 ounce) package frozen chopped chard (or 10 ounces fresh spinach, chopped), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk together 3 large eggs, 1 cup heavy cream, 1/2 cup grated Gruyère cheese, and 1/4 cup grated Parmesan cheese.
- Gently stir the egg mixture into the tomato and chard mixture.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cut 1 loaf (about 1 pound) of crusty peasant bread into 1-inch cubes. Toss the bread cubes with 2 tablespoons olive oil, 1/4 cup grated Gruyère cheese, and a pinch of salt and pepper.
- Sprinkle the bread cubes evenly over the tomato and chard mixture.
- Bake for 50-60 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
41g
Fat
51g
Carbs
14g
