Cheesy Brown Rice Casserole with Kale
Brown Rice Cheddar Kale Casserole is perfect meatless comfort food that's also super versatile! Vary the grains and vary the greens!
Ingredients
- 2 tablespoons canola oil plus more for oiling baking dish plus more for oiling baking dish
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 large bunch kale stems removed, coarsely chopped
- 3 cups cooked brown rice
- 2 cups shredded Cheddar cheese
- Salt and freshly ground black pepper to taste
- 4 large eggs beaten
- 1/2 cup milk
- 3 medium tomatoes sliced to create 12 slices
Instructions
- Preheat oven to 375 degrees. Lightly oil a large baking dish such as a 13 x 9-inch pan.
- Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 7 to 8 minutes or until softened.
- Add the garlic and kale. Continue cooking, stirring often until the kale is wilted. Transfer to a large bowl and let cool.
- Add the brown rice and Cheddar cheese. Add salt and black pepper to taste. Stir in eggs and milk.
- Transfer mixture to the prepared baking dish and smooth the top. Top with sliced tomatoes.
- Bake for 45 minutes to 1 hour or until set.
Notes
Prep time does not include cooking the brown rice. To make 3 cups of cooked brown rice, use the instructions for 4 servings on the package of uncooked brown rice.
MAKE AHEAD: Can be made ahead and assembled 1 day ahead of time. Let sit at room temperature while the oven preheats. Bake as directed.
FREEZER-FRIENDLY: Can be frozen after being baked. Cut into portions or freeze whole for 1-2 months. Thaw in the refrigerator then reheat in the microwave or oven at 350 degrees until heated through.
Nutrition
Serving: 1 | Calories: 392kcal | Carbohydrates: 31g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 303mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3268IU | Vitamin C: 36mg | Calcium: 368mg | Iron: 2mg