Casserole made with chopped fresh kale, mushrooms, onions, ciabatta bread, cheddar cheese, milk and eggs.
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Are you a kale lover? Bread? Cheese? Mushrooms? Then you will probably love this recipe from Jennie Perillo as much as I do.
The recipe is from Jennie’s cookbook Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen, a beautiful book filled with photographs by Penny De Los Santos, heartwarming prose, and belly-warming recipes for home cooking.
There are a dozen recipes in Jennie’s book that I can’t wait to try, but this one caught my eye first. It’s vegetarian and filling (so perfect for Lent), and I have a hard time resisting anything with bread, mushrooms, cheddar, and kale.
I think next time I make it I might swap out some of the cremini mushrooms for shiitake to make it even more intensely mushroomy. And while the recipe calls for kale, you can easily make this with Swiss chard or other good braised veggies.
It reminds me a bit of the breading we made here a while back, which is a bread soup with veggies, mushrooms and onions, just without the soup part. Enjoy!
Kale, mushroom and cheddar casserole
ingredients
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1 tablespoon Extra virgin olive oil
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1 (7-oz or 200-g) Bundle lacinato kale (Dinosaur or Tuscan kale), midribs removed, leaves thinly sliced
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Salt and fresh ground black pepper
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5 ounces (140G) Cremini mushroomsfinely chopped
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1 small yellow onionthinly sliced (approx 1 Cup)
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1/2 bread (185G) Ciabatta Breadcut into 1/8 inch thick slices
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3 big eggs
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1 1/2 cups (375ml) milk
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4 oz (112G) Cheddar cheesegrated
method
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Grease an 8-inch square baking dish:
Drizzle with a little olive oil and set aside.
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Roast kale:
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
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Add onions, mushrooms, sauté:
Add the onions and mushrooms and add salt and pepper to taste. Increase heat to medium and cook, stirring frequently, until mushrooms have released their moisture and onions are translucent, 3 to 5 minutes. Remove from the stove and let cool for 5 minutes.
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Whisk milk and eggs:
In a medium bowl, whisk together the milk and eggs.
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Layered casserole dish with bread, kale and mushroom mixture, cheese:
Line the bottom of the casserole with a third of the thinly sliced bread.
Spread half of the kale, mushroom and onion mixture on the bread. Sprinkle a third of the cheddar cheese on top. Place the second third of the bread slices on top.
Top again with the remaining kale mixture and then a third of the cheese. Place the remaining bread slices on top.
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Pour the milk and egg mixture over the bread, sprinkle with cheese:
Pour the milk and egg mixture over the bread and press down with a spatula to absorb the milk into the casserole layers.
Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight to continue or continue.)
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Bake:
Let the casserole rest for about 15 minutes to further absorb the milk while you preheat the oven to 180°C. Cover with foil. Bake, covered, for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until cheese is golden and bubbly.
Let the casserole rest for a few minutes before serving.
Recipe from Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen by Jennifer Perillo. Published here with the kind permission of the author.
Links:
Panade – Bread soup with Swiss chard, onions and mushrooms here on Simply Recipes
Broccoli Casserole here on Simply Recipes
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen – Book available on Amazon.com
| nutritional information (per serving) | |
|---|---|
| 276 | calories |
| 13g | Fat |
| 26g | carbohydrates |
| 14g | protein |
