Cheesy Kale, Mushroom, and Rice Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
379 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegetarian
Cheesy Kale, Mushroom, and Rice Casserole
Description
Cheesy Kale, Mushroom, and Rice Casserole features cooked rice mixed with sautéed mushrooms and curly kale seasoned lightly with salt and pepper, plus garlic added towards the end of sautéing to avoid bitterness. The vegetables and rice are combined with ricotta or blended cottage cheese and Parmesan, then seasoned and topped with additional cheddar, Parmesan, and a sprinkling of red pepper flakes before baking at 350°F. The baking process melds the flavors and melts the cheese topping into a golden crust with a creamy, cheesy interior. This dish offers a balance of mild earthiness from mushrooms, the slight toughness of kale, and rich cheese that holds the casserole together, making it a hearty, vegetarian-friendly choice for a comforting meal.
Ingredients
- 1 cup rice 1/4 cup dry rice cooked any way you'd like, cooked
- ½ cup ricotta cheese or blended cottage cheese
- kale curly chopped a handful of
- 8 oz button mushrooms or portabello, sliced
- 1 clove garlic minced
- 1 tsp butter for sauteing
- cheddar cheese approx. a handful of each, grated
- Parmesan Cheese approx. a handful of each, grated
- salt to taste
- black pepper
- parsley
- red pepper flakes
- garlic powder
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
- Using leftover rice works well in this casserole, making it a good option to repurpose cooked grains.
- Adjust the amount of red pepper flakes to control the heat level to your preference.
- Both ricotta and blended cottage cheese provide a creamy texture; choose based on your taste or availability.
- Nutrition information is approximate and can be modified by ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 153mg | 6% |
| Potassium | 617mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3683IU | 74% |
| Vitamin C | 43mg | 48% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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