Kale Wild Rice and Mushroom Casserole
Hearty Kale Wild Rice and Mushroom Casserole is a comforting vegetarian recipe for Meatless Monday or a flavorful holiday side.
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 freshly 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 It Ahead: Assemble the casserole a day in advance and refrigerate. Bake it straight from the fridge.
- Cook the Rice First: Use fully cooked wild rice so the casserole bakes evenly and the rice stays tender. Leftover rice works perfectly here.
- Wilt Kale Gradually: Add the kale in batches, letting each portion wilt before adding more. This keeps it tender without overcooking.
- Cheese Options: Gruyère is ideal for its nutty, melty flavor, but Swiss or Fontina are tasty alternatives if you prefer.
- Add Extra Flavor: A splash of soy sauce, Worcestershire (vegetarian version if desired), or a pinch of smoked paprika can deepen the casserole’s savory flavor.
- Make It Spicy (Optional): Adjust red pepper flakes to taste for a little heat, or leave them out for a milder version.
- Leftovers Are Delicious: Refrigerate any leftovers and reheat in the oven or microwave. I like it bette, because the flavors get all happy and meld together.
- Freezing Tip: This casserole freezes well. Bake first, then cool completely and store in an airtight container for up to 2 months.
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
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