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Cheesy Kale, Mushroom, and Rice Casserole
5 from 24 votes

Cheesy Kale, Mushroom, and Rice Casserole

This casserole combines cooked rice with sautéed kale and mushrooms, ricotta cheese, and a blend of grated cheddar and Parmesan cheeses baked until bubbly and golden. The garlic and red pepper flakes add subtle heat, while the kale provides a slightly chewy texture that contrasts with the softness of the rice and creaminess of the cheeses. It’s a comforting dish that transforms simple vegetables and grains into a layered casserole suitable for a side or light main meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 379 kcal
Course: Side Dish, Main Course
Cuisine: Vegetarian

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

    Cup of Yum
  1. PREHEAT oven to 350 degrees F.
  2. 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!
  3. While the rice is fluffing away, saute your veggies in a teeny bit of butter.
  4. Season kale and mushrooms with a teeny bit of salt and pepper, and add garlic towards the end to prevent burning.
  5. Once both the rice and veggies are done cooking, combine in a baking dish and stir in ricotta or cottage cheeses.
  6. Sprinkle in a little of your grated Parmesan and stir to incorporate.
  7. Taste the mixture and re-season if needed.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 379

% 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.