Swiss Chard, Tomato, & Cheese Casserole

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Swiss Chard, Tomato, & Cheese Casserole

 

2 tablespoons olive oil

2 bunches Swiss chard, washed, center ribs cut away, coarsely

chopped

3 red bell peppers, chopped

1 large onion, chopped

2 cups packed grated Monterey Jack cheese

1/2 cup grated Parmesan cheese

2 large tomatoes, thinly sliced

 

Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy

large Dutch oven over high heat. Add chard and saute until wilted,

about 3 minutes. Transfer chard to colander and drain well, pressing

on chard with back of spoon to release liquid. Heat remaining 1

tablespoon oil in heavy large saucepan over medium heat. Add bell

peppers and onion and saute until tender, about 8 minutes.

Mix in chard and toss to combine. Mix in half of each cheese. Season

to taste with salt and pepper. Spoon into prepared dish. Overlap

tomato slices atop vegetable mixture, covering completely. Season

tomatoes with salt and pepper.

 

Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2

hours ahead. Let stand at room temperature.) Preheat oven to 350F.

Bake casserole until heated through, about 40 minutes. Uncover; bake

until top begins to brown, about 10 minutes more.

 

Recipe from

THE BACKWOODS HOME MAGAZINE NEWSLETTER

http://www.backwoodshome.net/nl/nl0609.html