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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Calories 379kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1cupcooked rice(1/4 cup dry rice cooked any way you'd like)
½cupricotta or blended cottage cheese
a handful of chopped curly kale
8ozsliced button or portabello mushrooms
1clovegarlic, minced
1tspbutter 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!