VEGETARIAN BREAKFAST CASSEROLE
Steps:
- Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
- Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
- Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
- Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.
Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g
SAUSAGE AND TALEGGIO CASSEROLE WITH SWISS CHARD
Provided by Geoffrey Zakarian
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes.
- Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper.
- Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley.
- Turn off the heat and fold in the eggs. Season with salt and pepper.
- Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes.
CASSEROLE OF SWISS CHARD AND GRUYERE
Provided by Florence Fabricant
Categories lunch, casseroles, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the swiss chard, drain it and chop it fine.
- Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
- Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams
SWISS CHARD IN SAUCE GRUYERE
The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.
Provided by Its loose again
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Seperate the stems and leaves of the chard.
- Wash the stems and cut diagonally into 1-inch pieces.
- Wash the leaves in 2 changes of water as they can be sandy.
- Spin dry and coarsely chop the leaves.
- Heat the oil in a wok or large pan.
- Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
- Add the leaves and cover.
- Steam until leaves wilt, stirring occasionally.
- If mixture is too wet, uncover and cook off excess liquid.
- Transfer to an oven proof casserole and set aside.
- Preheat oven to 350°F.
- Prepare a Sauce Velouté.
- Melt butter in a saucepan.
- Add flour and cook, stirring for 3-4 minutes.
- Add 1/4 cup stock, stirring to form a paste.
- Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
- This will prevent lumping.
- When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
- Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
- Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
- Finish in oven 20-25 minutes.
Nutrition Facts : Calories 196.4, Fat 14.5, SaturatedFat 6.8, Cholesterol 33.6, Sodium 403.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.1, Protein 9.6
TOMATO, CHARD, AND GRUYERE CASSEROLE
Be sure to use a chewy-crusted, peasant-style, "full of holes", type of bread in this recipe, and the best tomatoes you can find. Can also substitute fresh spinach for chard. From Food and Wine magazine.
Provided by KathyP53
Categories Chard
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, cook the Swiss chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
- In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and white wine and simmer over moderately high heat until the wine is reduced to approximately 1/4 cup, about 5 minutes. Season with salt and pepper.
- Preheat oven to 400 degrees. In a small saucepan, bring the chicken broth to a simmer. Butter a 10x15" baking dish. Line the bottom of the dish with 1/3 of the bread slices, over-lapping the slices slightly and cutting the bread to fit in the bottom of the dish. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the shredded cheese. Repeat the layering once more and then finish with the remaining bread. Pour the hot broth over the casserole and press with a spatula. Brush the top with the melted butter.
- Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for 10 minutes longer, or until the top is browned and crisp. Let the casserole rest at least 10 minutes before serving.
- The cooked chard can be made ahead and refrigerated for up to 2 days.
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- Prepare the Day Before: Heat the butter in a 12-inch skillet over medium heat until melted and lightly bubbling. Add the shallots and pinch of salt and sauté, stirring frequently, until softened, 3 to 4 minutes. Add the chard stems and cook, stirring frequently, for an additional 4 to 5 minutes. Add the chopped chard greens and another pinch of salt, and sauté, flipping the greens with tongs, until wilted and tender, about 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper. Cool to room temperature before using.
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- Bake the Strata: Remove the strata from the fridge and allow to sit at room temperature as the oven preheats or at least 30 minutes. It will have thickened considerably overnight.
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