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Chard and Cheese Casserole
2 tablespoons olive oil
2 large bunche Swiss chard -- ribs removed, washed -- roughly chopped
1 red bell pepper -- chopped
1 small onion -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups grated muenster cheese - (abt 6 oz)
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees. Grease a 9- by 13-inch baking dish.
Heat 1 tablespoon oil in a large Dutch oven or pot over high heat. Add chard and cook 3 to 4 minutes, until wilted. Drain in colander; press with the back of a spoon to extract excess liquid.
Heat remaining tablespoon oil in a large skillet over medium heat. Cook bell pepper and onion 8 minutes, until softened. Mix in chard; toss to coat. Season with salt and pepper. Mix in muenster cheese. Spoon into prepared baking dish.
Sprinkle Parmesan cheese over top in an even layer. Cover with foil; bake 30 minutes. Uncover, and cook 10 minutes more, until cheese is brown and bubbly.
This recipe yields 6 servings.
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