Tomato Chard and Gruyere Casserole
Dive into a symphony of savory flavors with this Tomato Chard and Gruyere Casserole, a dish that perfectly combines wholesome vegetables, rich cheese, and indulgent cream for an irresistible comfort food experience. This baked casserole starts with sautéed Swiss chard, sweet onions, and fragrant garlic, layered with tangy diced tomatoes and nutty Gruyere cheese. Lightly beaten eggs and whipping cream create a luscious base, while a golden, buttery panko breadcrumb topping adds the perfect crunch. Enhanced with a touch of fresh thyme, this recipe is ideal for a vegetarian main course or a standout side dish. Ready in just an hour, it’s a versatile, crowd-pleasing option for brunch, lunch, or dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 15-ounce can canned diced tomatoes, drained
- 1.5 cups Gruyere cheese, grated
- 0.5 cup whipping cream
- 2 large eggs, lightly beaten
- 0.5 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped Swiss chard to the skillet, in batches if necessary. Cook until wilted, about 5 minutes. Remove the skillet from heat.
In a large bowl, combine the drained canned tomatoes, cooked Swiss chard mixture, 1 cup of the grated Gruyere cheese, whipping cream, eggs, fresh thyme, salt, and black pepper. Mix well to evenly incorporate all ingredients.
Pour the mixture into the prepared baking dish and spread it into an even layer.
In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the casserole.
Top with the remaining 0.5 cup of Gruyere cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.2 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1991 mg | 153% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
