Cheesy Kale Casserole Recipes

PARMESAN KALE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, combine cream, sausage and garlic; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Stir in kale. Add bread crumbs and cheese; toss to combine., Transfer to a greased 8-in. square baking dish. Bake 25-30 minutes or until edges are golden brown.

CHEESY KALE CHIPS

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
• Spread kale onto baking sheets.
• Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

CHEESY KALE AND MUSHROOM STRATA

Steps:

• Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
• Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
• Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
• Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
• Do Ahead
• Strata can be baked 3 days ahead. Let cool completely; cover and chill.

CHEESY KALE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly.

CHEESY DELICATA SQUASH AND KALE CASSEROLE

Steps:

• Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.
• Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.
• Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.
• Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.
• Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.
• Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.
• Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12-15 minutes. Let cool slightly before serving.

CHEESY KALE BREAKFAST CASSEROLE

Steps:

• If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
• In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
• Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
• In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
• Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.