"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

My Mom's Swiss Chard Casserole Recipe

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This recipe for My Mom's Swiss Chard Casserole, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Juliette Beckmann


4 bundles of Swiss Chard ( use stalks that are 1 inch thick)
1 medium can of tomato sauce
2 medium size cans of plum tomatoes
1 lb chunk of swiss cheese (cut into smaller chunks)
breadcrumbs (brown with melted butter in fry pan)
1/2 stick of melted butter

Wash swiss chard thoroughly
Cut off ends and discard
Cut the remaining stalks and leaves into 1-2 inch pieces
.....to make it easier roll the leaves around the stalk for easier cutting
Cook the swiss chard as you would cook spinach, bring water to a boil than add the swiss chard
.....Put the stalks in boiling water first, they take longer to cook, than a few minutes later add the leaves
Drain thoroughly and divide into two portions
Lightly grease the pot
Layer the bottom of the pot lightly with 1/3 of the tomato sauce.
Place one portion of the swiss chard into the pot
Spoon one can of the plum tomatos over the swiss chard
Pour 1/3 can of tomato sauce over the plum tomatoes
Layer swiss cheese chunks on top of tomatoes
Layer browned breadcrumbs
Repeat layers to top of pot
Bake at 350 for 45-60 minutes or until cheese is melted and sides of pot are boiling
Serve with crusty bread

Personal Notes:
Personal Notes:
My Mom, Patricia, used to make this casserole all the time. My Dad, Gleb, continues the tradition. The breadcrumbs and swiss cheese are required!




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