Chard Tomato And Cheese Casserole Recipes

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

CASSEROLE OF SWISS CHARD AND GRUYERE

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.

GRILLED CHEESE-AND-TOMATO CASSEROLE

Steps:

• Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter.
• Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter.
• Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top.
• Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches.
• Switch the broiler to bake, and preheat to 350 degrees F.
• Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.

CHARD, TOMATO AND CHEESE CASSEROLE

Steps:

• Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté 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 sauté 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 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE

Steps:

• Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
• Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
• Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
• Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
• Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.