Greens And Mozzarella Casserole Recipes

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CHEESY GREENS CASSEROLE



Cheesy Greens Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups heavy cream
One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt
Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
  • Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
  • Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

GREENS AND MOZZARELLA CASSEROLE



Greens and Mozzarella Casserole image

This casserole is really delicious, and is great if you're looking for a vegetarian meal. It has the added benefit of being low-carb meal, but you can add cooked macaroni to the cheese mixture if you wish. It works well with a variety of greens, but my favorite is spinach. I don't remember where I got this recipe, but I've been making it for a long time.

Provided by Charmed

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs greens, washed & trimmed (kale, collards, beet greens, or any combination. I usually use spinach)
salt & freshly ground black pepper
1 cup chicken or 1 cup vegetable broth
1 cup half-and-half
4 tablespoons butter or 4 tablespoons margarine
1/4 cup flour
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
3 tablespoons dry breadcrumbs
2 ounces mozzarella cheese, shredded

Steps:

  • Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
  • Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
  • Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
  • In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
  • Cover the skillet and braise for 10 to 15 minutes, or until tender.
  • Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
  • Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
  • In a large skillet, melt the butter over low heat.
  • Add the flour and cook, stirring, for one minute.
  • Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
  • Whisk in the grated Parmesan and ricotta.
  • Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
  • Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
  • Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
  • Serve immediately.

Nutrition Facts : Calories 252.3, Fat 19.7, SaturatedFat 12.2, Cholesterol 60.5, Sodium 299.3, Carbohydrate 9.3, Fiber 0.3, Sugar 0.5, Protein 9.9

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