Tomato And Fennel Casserole - cooking recipe

Ingredients

1/2 fennel bulb, chopped and cooked in
1 tablespoon butter
1 garlic clove, minced
1 stalk celery, minced
1 teaspoon liquid condensed chicken broth
1/2 cup shredded low-fat cheddar cheese
1 jalapeno, seeded and minced
1 (14 ounce) can diced tomatoes
1 cup fresh breadcrumb (coarse)
1/4 cup shredded extra-sharp cheddar cheese
4 Ritz crackers

Preparation

Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
Add jalapeno, garlic and celery and cook until tender.
Add tomatoes and season with chicken broth concentrate and salt and pepper.
Cover and simmer 30 minutes.
Remove from heat and stir in 2% cheese and half of the breadcrumbs.
Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.