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Hearty Vegetable-Bread Casserole

Hearty Vegetable-Bread Casserole

Family Dining (2 Adults and 2 Children)
20 min., ready in 40 min.
Time:
568
calories
Calories:
Ingredientsfor  
Ingredients
1 onion
6 carrots (about 600 grams)
1 Fennel bulb (about 250 grams)
1 Tbsp Canola oil
2 Tbsps Tomato paste
salt
peppers
14 ozs day-old Whole Wheat Bread
7 ozs mild Cheese (such as butter cheese, 45% Fat)
½ cup
1 tsp butter
How healthy are the main ingredients?
Tomato pasteonioncarrotFennel bulbsalt
Preparation
1.
Hearty Vegetable-Bread Casserole preparation step 1

Peel the onion and dice finely. Peel the carrots and also dice. 

2.
Hearty Vegetable-Bread Casserole preparation step 2

Clean the fennel, quarter and cut into small dice.

3.
Hearty Vegetable-Bread Casserole preparation step 3

Heat the oil in a pot and cook the onion over medium heat until translucent. Add the carrots and fennel and sauté until softened, about 5 minutes.

4.
Hearty Vegetable-Bread Casserole preparation step 4

Stir in the tomato paste and cook briefly. Pour in 200 ml (approximately 3/4 cup) of water and season with salt and pepper. Cover and cook over low heat for about 5 minutes.

5.
Hearty Vegetable-Bread Casserole preparation step 5

Meanwhile, cut the bread into 1 cm (approximately 1/2-inch) thick slices and remove the crusts.

6.
Hearty Vegetable-Bread Casserole preparation step 6

Cut the cheese into thin slices.

7.
Hearty Vegetable-Bread Casserole preparation step 7

Heat the milk in a large pot until lukewarm. Remove from heat and dip the bread slices into the milk to coat completely.  Brush a baking dish with the butter.

8.
Hearty Vegetable-Bread Casserole preparation step 8

Fill the dish with alternating layers of bread, vegetables and cheese, ending with cheese. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until bubbling and golden brown, about 20 minutes. Let cool slightly before serving.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein26 g(27 %)
Fat21 g(18 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage16 g(53 %)
Healthy, because

Healthy, because

Fennel and carrots contain about one third of the daily requirement of folic acid, which promotes cell renewal. The carrots provide plenty of beta-carotene, a precursor of vitamin A. Both eyesight and skin benefit from this.

Even smarter

Even smarter

If you like it stronger: Use blue cheese for the casserole. Instead of fennel, peppers are also suitable. Peppers are a top supplier of vitamin C, with red vegetables in particular also scoring high on vitamin A.

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