Tomato and bread casserole

Name: Tomato and bread casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Oregano; 250 g White bread; 4 TABLESPOONS Olive oil; 1 medium onion; 2 red peppers; 250 g small mushrooms; 600 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON dried Italian herbs; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 100 g Whipped cream; 1 pinch Sugar; 125 g Mozzarella cheese; 150 g Tomatoes

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Oregano
250 g White bread
4 TABLESPOONS Olive oil
1 medium onion
2 red peppers
250 g small mushrooms
600 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON dried Italian herbs
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
100 g Whipped cream
1 pinch Sugar
125 g Mozzarella cheese
150 g Tomatoes

Directions

1
Wash the oregano, dab dry, put something to garnish aside. Pluck the rest of the leaves. Cut bread into large cubes. Put oregano in a large casserole dish and sprinkle with 2 tablespoons of oil.
2
Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime peel and chop the onion. Clean, wash and finely chop the pepperoni. Clean, wash and halve the mushrooms.
3
Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil and fry the meat all around. Season with salt and pepper. Add onion, pepperoni, mushrooms and herbs and fry briefly.
4
Add the tomato paste, sweat briefly. Coarsely chop the canned tomatoes and add them with the juice to the meat, simmer for 5 minutes. Add cream and season to taste with salt, pepper and sugar. Drain mozzarella and cut into pieces.
5
Wash, clean and slice the tomatoes. Spread chicken ragout on the bread. Cover with tomato and mozzarella slices. Bake in a hot oven at the same temperature for about 15 minutes.
6
Garnish with oregano set aside.