Kale Casserole {an Update on the Classic Thanksgiving Green Bean Casserole}

This recipe is number two in my Thirty for Thanksgiving series where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that would be perfect to serve at your Thanksgiving table.  This recipe comes from the Vegetable Sides insert.

Like yesterday’s Pumpkin Chiffon Pie with a Double-Chocolate Crust, this recipe is a delicious update on a classic holiday dish, green bean casserole.  You’ll be amazed at how much kale you need because it reduces down when you sauté it. I used three bunches and this would only be enough to feed three or four people.  I like this better than the original with green beans – let me know what you think!

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What to buy (serves 3-4):

  • 1 pound button mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 bunches kale, chopped
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup milk, (I like 2%)
  • 1/2 cup gouda, shredded
  • 2/3 cup fried onions
  • salt and pepper, to taste

What to do:

  • sauté mushrooms and garlic in butter for 3-4 minutes in a large pan, add chopped kale and sauté until kale is reduced, another 3-4 minutes
  • add  flour, chicken broth and milk, stirring to combine and bring to a boil
  • transfer to an oven safe dish and top with gouda and fried onions
  • bake at 400 degrees until bubbly, about 15-20 minutes

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