Squash and Kale Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp Olive Oil 1/4 cup, chopped Onions, raw 6 cup, chopped Kale 1 clove Garlic 1/2 cup Low Sodium Chicken Broth 4 cups diced Squash - Yellow and Zucchini 2 tbsp Mayonnaise, regular (mayo) 3 cups cooked Brown rice 1 cup, shredded Swiss Cheese 1/3 cup Parmesan Cheese, grated 1 cups Panko Bread Crumbs 1 large Egg, fresh, whole, raw Salt & Pepperlight cooking spray
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMYNYNJ.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMYNYNJ.
Nutritional Info Amount Per Serving
- Calories: 347.9
- Total Fat: 14.1 g
- Cholesterol: 53.2 mg
- Sodium: 242.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.7 g
- Protein: 15.5 g
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