Tomato and Fennel Casserole Recipe

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Tomato and Fennel Casserole
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  1. Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
  2. Add jalapeno, garlic and celery and cook until tender.
  3. Add tomatoes and season with chicken broth concentrate and salt and pepper.
  4. Cover and simmer 30 minutes.
  5. Remove from heat and stir in 2% cheese and half of the breadcrumbs.
  6. Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
  7. You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.01 Kcal (628 kJ)
Calories from fat 60.19 Kcal
% Daily Value*
Total Fat 6.69g 10%
Cholesterol 18.15mg 6%
Sodium 277mg 12%
Potassium 202.47mg 4%
Total Carbs 14.54g 5%
Sugars 2g 8%
Dietary Fiber 1.98g 8%
Protein 7.01g 14%
Vitamin C 9.4mg 16%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 153mg 15%
Amount Per 100 g
Calories 100.77 Kcal (422 kJ)
Calories from fat 40.44 Kcal
% Daily Value*
Total Fat 4.49g 10%
Cholesterol 12.19mg 6%
Sodium 186.08mg 12%
Potassium 136.02mg 4%
Total Carbs 9.76g 5%
Sugars 1.35g 8%
Dietary Fiber 1.33g 8%
Protein 4.71g 14%
Vitamin C 6.3mg 16%
Vitamin A 0.1mg 6%
Iron 0.6mg 5%
Calcium 102.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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