Cheesy Kale, Mushroom, and Rice Casserole

This Cheesy Kale, Mushroom, and Rice Casserole is a great gateway recipe for anyone who wants to try kale. It's easy, cheesy comfort food for a cold day and totally delicious too!

Course Main Course, Side Dish

Cuisine Vegetarian

Keyword Cheesy Kale, Mushroom, and Rice Casserole

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 379kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup cooked rice (1/4 cup dry rice cooked any way you'd like)
½ cup ricotta or blended cottage cheese
a handful of chopped curly kale
8 oz sliced button or portabello mushrooms
1 clove garlic, minced
1 tsp butter for sauteing
grated cheddar and parmesan cheeses (approx. a handful of each)
salt, pepper, parsley red pepper flakes, and garlic powder, to taste

Instructions

PREHEAT oven to 350 degrees F.
Cook rice utilizing your favorite method. This is a great use for leftover rice or you can cook some up fresh to make this easy cheesy casserole!
While the rice is fluffing away, saute your veggies in a teeny bit of butter.
Season kale and mushrooms with a teeny bit of salt and pepper, and add garlic towards the end to prevent burning.
Once both the rice and veggies are done cooking, combine in a baking dish and stir in ricotta or cottage cheeses.
Sprinkle in a little of your grated Parmesan and stir to incorporate.
Taste the mixture and re-season if needed.
At this point i usually add in a sprinkle of parsley and some additional garlic powder, to taste. Top casserole with grated cheddar and parm cheeses and sprinkle liberally with red pepper flakes for an extra kick of flavor.
BAKE for 20-25 minutes or until golden and bubbly, turning your oven to BROIL towards the end of baking for just a minute or so to give the dish an extra golden layer on top. Just keep an eye on it to prevent burning during this extra step. Worth it!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition