Not only is this cheesy kale casserole healthy and delicious, but it's also easy to prepare and budget-friendly too! It's a complete vegetarian low carb meal or perhaps your next brunch potluck dish.
February 25 2021 recipe by Jill Wallentin, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast, Lunch, Meal
Not only is this cheesy kale casserole healthy and delicious, but it's also easy to prepare and budget-friendly too! It's a complete vegetarian low carb meal or perhaps your next brunch potluck dish.
USMetric
4 servingservings
Ingredients
- 1 tbsp 1 tbsp butter, for greasing (optional)
- 2 2 large egglarge eggs
- ¾ cup 180 ml heavy whipping cream
- 2 tbsp 2 tbsp butter
- 2 2 garlic clove, mincedgarlic cloves, minced
- 8 oz. (3¼ cups) 230 g (800 ml) mushrooms, sliced
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 8 oz. 230 g kale, trimmed and shredded
- 8 oz. (1 cup) 230 g (240 ml) cream cheese, at room temperature (see tip)
- 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese, divided
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Pre-heat oven to 375°F (190°C). Set aside a lightly greased, 9" x 9" (23 x 23 cm) baking dish.
In a small bowl, whisk together the eggs, and heavy whipping cream. Set aside.
Melt the butter in a large frying pan, over medium heat. Add the garlic, mushrooms, salt, and pepper, and sautée for a couple of minutes. Increase temperature to medium-high. Add the kale in batches, and toss to together for 5 minutes, or until tender. Turn off the heat.
Combine the cream cheese with the fried vegetables, in the hot pan. Add the egg mixture, with half of the shredded cheddar cheese, and stir all together until evenly combined.
Pour the casserole mixture into the baking dish, and sprinkle the remaining cheddar cheese on top. Bake on the middle rack for about 20 - 25 minutes, or until the edges are lightly browned and the middle is set.
Set aside to cool for 10 minutes, prior to serving.
Tip
To quickly bring the cream cheese to room temperature, cut into 1" (2.5 cm) squares, separate, and rest on the countertop for 10 minutes. Alternatively, place the whole cream cheese block on the countertop, and rest for 60 minutes.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
7 comments
1
heidi
April 10 2021
Planning on trying this out soon, but would like to make bigger portion as I have a lot of kale :-)
Will the dish freeze and thaw/reheat well?Reply: #2
2
Reply to comment #1 by heidi
Kerry Merritt Team Diet Doctor
April 10 2021
Planning on trying this out soon, but would like to make bigger portion as I have a lot of kale :-)
Will the dish freeze and thaw/reheat well?Yes, this should be fine to freeze!
3
Leonie
June 29 2021
This is awesome the whole family loved it! It disappeared so fast!! I will definitely do this again.!!
4
Shelly-Ann
September 4 2021
I really love this dish. It was really tasty. I had it alongside a salad
5
Sabrina
December 18 2022
This is pretty good! I should have chopped the mushrooms smaller for my preference, don't know what I was thinking. I didn't have heavy cream and forgot to add it to my shopping list, so I substituted milk+butter. I don't like cream cheese too much and I can taste it in this casserole, so next time I'll try adding other seasonings to see if that helps to mask the flavor, or maybe substitute something else. But overall I like it and will make again! Definitely cheesey enough!!
Reply: #6
6
Reply to comment #5 by Sabrina
Sabrina
December 18 2022
Oh and I forgot to mention that I used a 8"X8" dish instead of 9"X9" and had no issues with everything fitting!
Reply: #7
7
Reply to comment #6 by Sabrina
Kerry Merritt Team Diet Doctor
December 19 2022
Oh and I forgot to mention that I used a 8"X8" dish instead of 9"X9" and had no issues with everything fitting!
Great! Thanks for sharing your results!
