Kale Wild Rice and Mushroom Casserole {A Meatless Monday Recipe

Kale Wild Rice and Mushroom Casserole {A Meatless Monday Recipe

I adore casseroles, and I don’t make enough of them. They make wonderful warm and comforting winter meals inside one dish. This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyère cheese.

I think what I like most about casseroles is that most of the time I can usually get all of the prep dishes cleared away before the casserole has even been taken out of the oven, leaving only the serving plates and utensils the only dishes left to clear. I like not having so many dishes to clean up all at once.

Another thing I like about making casseroles is that most can be made ahead of time. This casserole is no exception. I prepared it put the ingredients into the casserole dish, and allowed it to cool. Once it was cooled I refrigerated it overnight until I was ready to bake and serve.

I adapted the recipe for this kale wild rice and mushroom casserole to make it a vegetarian dish that David and I enjoyed as a Meatless Monday dish. So, keep this casserole in mind for your vegetarian friends and family this holiday season. Served as a main course or side dish, this flavorful casserole is also perfect for a busy weeknight meal this winter. It’s hearty, earthy, and deliciously nourishing.

Here’s how I made it:

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

Kale Wild Rice and Mushroom Casserole | Servings: 8 | Time: 60 minutes

Recipe adapted from Taste of The South Magazine

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 cup yellow onion, chopped
  • 1 tablespoon fresh garlic, minced
  • 8-ounce package wild mushrooms, sliced
  • Kosher salt and fresh cracked black pepper, to taste
  • ¼ teaspoon crushed red pepper
  • 1 bunch fresh kale, ribs and stems removed; chopped (about 8 cups)
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 ½ cups half-and-half
  • 1 cup shredded Gruyère cheese, divided
  • 2 ½ cups cooked wild rice

Directions:

Preheat oven to 350 degrees F. Grease a 2-quart casserole dish; set aside.

Heat oil in a large nonstick skillet over medium heat. Add the onion, garlic, mushrooms, the red crushed pepper and season with salt and pepper to taste. Saute, stirring occasionally until onions are translucent and soft; about 10 to 15 minutes.

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

Add the kale to the mushroom mixture in batches. Stir each batch until wilted before each addition.

Stir in flour; cook 1 minute. Pour the broth in gradually and then add the half-and-half. Stir constantly until thickened; about 5 minutes. Add half of the cheese and the cooked rice, stir well to combine.

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

Spoon the mixture into prepared casserole dish and sprinkle with the remaining cheese.

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

Bake for about 25 minutes or until the cheese has melted and bubbling.

Allow the casserole to cool 10 minutes before serving.

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

Recipe Notes:

Make ahead! Prepare the casserole, add to the casserole dish and allow to cool completely. Cover and place inside the refrigerator until needed. 45 minutes before serving, uncover, place the casserole inside a cold oven. Heat to 350 degrees F. Bake for 30 to 40 minutes, or until cheese has melted and bubbling hot.

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted Gruyere cheese. | TheMountainKitchen.com

I hope this casserole makes it onto your table this holiday season.

Enjoy!

Kale Wild Rice and Mushroom Casserole

This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted gruyere cheese.
Course Main Course, Side Dish
Cuisine Vegetarian / Meatless Monday
Keyword casserole, Kale, mushroom, wild rice
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 307kcal

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 cup yellow onion  chopped
  • 1 tablespoon fresh garlic  minced
  • 8 ounce package wild mushrooms sliced
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ teaspoon crushed red pepper
  • 1 bunch fresh kale ribs and stems removed; chopped (about 8 cups)
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 ½ cups half-and-half
  • 1 cup shredded Gruyère cheese divided
  • 2 ½ cups cooked wild rice

Instructions

  • Preheat oven to 350 degrees F. Grease a 2-quart casserole dish; set aside.
  • Heat oil in a large nonstick skillet over medium heat. Add the onion, garlic, mushrooms, the red crushed pepper and season with salt and pepper to taste. Saute, stirring occasionally until onions are translucent and soft; about 10 to 15 minutes.
  • Add the kale to the mushroom mixture in batches. Stir each batch until wilted before each addition.
  • Stir in flour; cook 1 minute. Pour the broth in gradually and then add the half-and-half. Stir constantly until thickened; about 5 minutes. Add half of the cheese and the cooked rice, stir well to combine.
  • Spoon the mixture into prepared casserole dish and sprinkle with the remaining cheese.
  • Bake for about 25 minutes or until the cheese has melted and bubbling.
  • Allow the casserole to cool 10 minutes before serving.

Notes

Make ahead! Prepare the casserole, add to the casserole dish and allow to cool completely. Cover and place inside the refrigerator until needed. 45 minutes before serving, uncover, place the casserole inside a cold oven. Heat to 350 degrees F. Bake for 30 to 40 minutes, or until cheese has melted and bubbling hot.
Recipe adapted from Taste of The South Magazine
 

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 432mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 10.7mg | Calcium: 366mg | Iron: 0.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



3 thoughts on “Kale Wild Rice and Mushroom Casserole {A Meatless Monday Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!