Bread Bowl Au Gratin

No, there are no potatoes in this gratin dish. But that doesn’t mean you can’t put some in it. In fact, you can put whatever you want in a bread bowl. I just happened to have leftover roasted chicken and a can of cream of mushroom soup so that’s what I used. The only thing I did a little different is that I prepared it au gratin style. But instead of a typical casserole, I used the bread bowl as the baking dish itself.

Also, I made the soup a little thicker, like stew almost, so that it’ll stand up more in the oven. Why? Usually, when preparing bread bowls, you toast the bread first and then pour the soup right before serving. But what I did was I poured the soup beforehand, topped it with breadcrumbs and grated cheese and baked it in the oven altogether. After all, I wasn’t making a soup bowl but a gratin. So, the liquid has to have a thicker consistency or it’ll drip out and make the bread soggy more quickly.

As you can see in the photo, there are no drips of melting cheese either. That’s because I used grated parmesan as that’s all I have at the moment. It would be great to use cheddar or something similar because… who doesn’t like dripping melted cheese?

Oh, and you thought the best part was over when the soup ran out, didn’t you? Nope! Finishing up the bread was just as good, if not better. Soggy on the inside, crispy on the outside… mmm mmm mmm mmm mmm!!! Now, go make your own!

Ingredients (2 servings):
2 Single Serving Bread Bowls
1 can Low-Sodium Cream of Mushroom Soup
1/2 cup Low-Sodium Chicken Stock
Olive Oil
Some Leftover Meat, diced
1 cup Frozen Veggies
2-3 tbs. Fine Breadcrumbs
2-4 tbs. Grated Cheese
A handful of Parsley, chopped
Salt & Pepper

Directions:
Preheat oven to 400F. In a saucepan, heat the can of soup with the stock. Add in the frozen veggies and meat. Salt & pepper to taste. Set aside.

Meanwhile, cut the top of the bread with a serrated knife and hollow out the inside to make room for the soup. Brush the inside of the bread with olive oil and sprinkle evenly with a little salt. Ladle the soup in the bowl, top with breadcrumbs and grated cheese. Now, don’t forget the bread tops and insides. Drizzle a little olive oil on them and bake along with the bowls on a cookie sheet in the oven for about 10 minutes or until golden brown and bubbly.

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