Description
A savory and satisfying Kale, Mushroom, and Cheddar Bake that combines hearty greens, earthy mushrooms, and sharp cheddar cheese baked to perfection. This casserole is perfect for a wholesome breakfast, lunch, or dinner, offering rich flavors and a comforting texture.
Ingredients
Units
Scale
Preparation Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (7-oz or 200-g) bunch lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced
- Salt and freshly ground black pepper, to taste
Filling Ingredients
- 5 ounces (140g) cremini mushrooms, finely chopped
- 1 small yellow onion, thinly sliced (about 1 cup)
Carb and Cheese Layers
- 1/2 loaf (185g) ciabatta bread, cut into 1/8-inch-thick slices
- 4 ounces (112g) cheddar cheese, grated
Egg and Milk Mixture
- 3 large eggs
- 1 1/2 cups (375ml) milk
Instructions
- Prepare the baking dish: Grease an 8-inch square baking dish with a little olive oil and set aside.
- Sauté kale: Heat the olive oil in a large skillet over medium heat. Add the sliced kale and cook for 2 to 3 minutes until just wilted.
- Add onions and mushrooms: Add the sliced onions and chopped mushrooms to the skillet. Season with salt and pepper, increase heat to medium-high, and cook while stirring until the mushrooms release moisture and the onions become translucent, about 3-5 minutes. Remove from heat and let cool for 5 minutes.
- Whisk eggs and milk: In a medium bowl, whisk together the eggs and milk until well combined.
- Layer the casserole: Line the bottom of the prepared baking dish with one third of the bread slices. Spread half of the kale-mushroom-onion mixture over the bread. Sprinkle with one third of the grated cheddar cheese. Add the second third of bread slices on top.
- Repeat layers: Spread the remaining kale mixture over the bread, followed by another third of cheese. Cover with the remaining bread slices.
- Pour the custard: Pour the egg and milk mixture evenly over the layered ingredients, pressing lightly to ensure absorption. Sprinkle the remaining cheddar cheese on top.
- Chill or bake: At this point, you can cover and chill overnight or proceed directly to baking.
- Bake the casserole: Preheat the oven to 350°F (180°C). Let the casserole sit for 15 minutes to absorb the custard. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until bubbly and golden. Allow to rest for a few minutes before serving.
Notes
- You can prepare this casserole ahead of time and refrigerate overnight, allowing the flavors to meld fully.
- Feel free to substitute other cheeses like Gruyère or Monterey Jack for a different flavor.
- To make it vegetarian, ensure the stock used in other recipes is vegetable-based; this casserole is naturally vegetarian.
- For a gluten-free version, use gluten-free bread.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 330
- Sugar: 4g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg
