Kale Casserole ~
Fresh kale baked in savory cream sauce and topped with buttery breadcrumbs.
Serve with Vegan Turkey Roast and baked sweet potatoes.
Cheesy Kale Casserole Recipe
This casserole dish is one that I keep coming back to because it’s a comforting way to enjoy greens. I love how the creaminess of the cheese balances the slight bitterness of the kale, making it a dish the whole family enjoys, even those who aren’t big on leafy greens.
Ingredients for Kale Casserole
You will need the following:
- 4 tablespoons butter
- 1/4 cup yellow onion
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 12 cups fresh kale leaves, destemmed and chopped
- 1 cup heavy cream
- 6 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 2/3 cup Panko breadcrumbs
- 2 tablespoons parsley, chopped
- 2 tablespoons butter, melted
Ingredient Notes
- Butter – Adds richness and helps sauté the onions and garlic for a flavorful base.
- Yellow Onion – Brings a gentle sweetness that pairs perfectly with the savory ingredients.
- Garlic – Adds a warm, inviting aroma that enhances the dish.
- Salt & Ground Black Pepper – Simple seasonings that highlight the natural flavors.
- Fresh Kale – The star of the casserole, offering a hearty texture. Swiss chard or collard greens are great alternatives for a milder taste.
- Heavy Cream – Makes the sauce creamy and comforting.
- Cream Cheese – Adds a tangy, smooth richness.
- Parmesan Cheese – Provides a salty, slightly nutty flavor.
- Panko Breadcrumbs – Creates a crispy, golden topping.
- Parsley – Brightens up the breadcrumb topping with fresh flavor and color.
- Melted Butter – Ensures the breadcrumbs turn perfectly golden and crunchy.
How to Make Kale Casserole
STEP ONE: Prep the Oven. Preheat your oven to 400°F.
STEP TWO: Cook the Onions and Garlic. Set a large skillet over medium-high heat, melt 4 tablespoons of butter, and cook the onions until softened, about 2 minutes. Add the garlic, salt, and black pepper, and cook for an additional 30 seconds.
STEP THREE: Wilt the Kale. Add the chopped kale to the skillet in batches, allowing it to wilt before adding more. Continue until all the kale is incorporated and softened.
STEP FOUR: Make the Creamy Sauce. Reduce medium heat, then stir in the heavy cream, cream cheese, and Parmesan. Continue stirring until the cheeses are melted and the mixture is smooth.
STEP FIVE: Assemble the Casserole. Transfer the kale mixture to an 8×8-inch baking dish.
STEP SIX: Prepare the Topping. In a small bowl, mix the Panko breadcrumbs with the chopped parsley and melted butter. Sprinkle this mixture evenly over the kale.
STEP SEVEN: Bake. Place the casserole in the oven and bake for 10 minutes, until the topping is golden brown. Serve hot.
Storage
- Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.
FAQ
- Can I use frozen kale? Yes, you can use frozen kale. Be sure to thaw and drain it well to avoid excess moisture in the casserole.
- Can I make this casserole vegan? Absolutely! For a dairy-free casserole, use plant-based cream cheese, heavy cream, and Parmesan cheese.
- Can I prepare this casserole in advance? Yes, you can assemble the casserole, cover it, and refrigerate for up to a day before baking. Add the breadcrumb topping just before baking to keep it crisp.
More Recipes You’ll Love!
- Garden Kale Salad
- Wild Rice Stuffing
- Olive Oil Mashed Potatoes
- Vegan Cream of Mushroom Soup
- Red Beans and Brown Rice
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Kale Casserole
Ingredients
- 4 tablespoons butter
- 1/4 cup yellow onion
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 12 cups fresh kale leaves destemmed and chopped
- 1 cup heavy cream
- 6 ounces cream cheese softened
- 1/2 cup Parmesan cheese grated
- 2/3 cup Panko breadcrumbs
- 2 tablespoons parsley chopped
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 400°F.
- Set a large skillet over medium-high heat, melt 4 tablespoons of butter, and cook the onions until softened, about 2 minutes. Add the garlic, salt, and black pepper, and cook for an additional 30 seconds.
- Add the chopped kale to the skillet in batches, allowing it to wilt before adding more. Continue until all the kale is incorporated and softened.
- Reduce medium heat, then stir in the heavy cream, cream cheese, and Parmesan. Continue stirring until the cheeses are melted and the mixture is smooth.
- Transfer the kale mixture to an 8×8-inch baking dish.
- In a small bowl, mix the Panko breadcrumbs with the chopped parsley and melted butter. Sprinkle this mixture evenly over the kale.
- Place the casserole in the oven and bake for 10 minutes, until the topping is golden brown. Serve hot.
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