🍽️ Hearty Vegetable Casserole with Bread

Name: Hearty Vegetable Casserole with Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 600 g carrots (6 carrots); 1 bulb fennel; 1 tbsp rapeseed oil; 2 tbsp tomato paste; salt; pepper; 400 g rye mixed bread (high whole grain content; from the day before); 200 g mild Gouda (30 % fat in dry matter); 125 ml milk (1.5 % fat); 1 tsp butter

568 kcal · 30 min · 4 servings

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Ingredients

1 onion
600 g carrots (6 carrots)
1 bulb fennel
1 tbsp rapeseed oil
2 tbsp tomato paste
salt
pepper
400 g rye mixed bread (high whole grain content; from the day before)
200 g mild Gouda (30 % fat in dry matter)
125 ml milk (1.5 % fat)
1 tsp butter

Instructions

1. Peel the onion and dice it into small cubes. Clean, wash, and peel the carrots, then dice them as well.
2. Wash the fennel, remove the tough parts, cut it into quarters, and dice it into small pieces.
3. Heat the oil in a pot and sauté the onions over medium heat until translucent. Add the carrots and fennel and fry for about 5 minutes.
4. Stir in the tomato paste and toast it briefly. Pour in 200 ml of water. Season everything with salt and pepper, cover the pot, and let it simmer on low heat for about 5 minutes.
5. Cut the bread into slices about 1 cm thick and remove the crust.
6. Slice the cheese thinly.
7. Warm the milk in a wide pot. Remove from the heat and briefly dip the dry bread slices on both sides into the warm milk. Grease a baking dish with the butter.
8. Layer the bread slices, vegetables, and cheese alternately in the dish, starting with bread and ending with cheese. Bake the casserole in the preheated oven at 180 °C (convection: 160 °C, gas: setting 2–3) on the middle rack for about 20 minutes until golden brown. Serve warm.

Nutrition per serving

kcal: 568
Protein: 26 g · Fett/Fat: 21 g · Carbs: 66 g