Kale is low in calories and high in fibre; introduce it to the family in this creamy cheesy dish. Brought to you by Uncle Ben's.
Directions for: Creamy Kale and Butternut Squash Casserole
Ingredients
1 cup (250 mL) UNCLE BEN'S 7 Grains Medley
3 Tbsp (45 mL) butter, divided
1 small onion, sliced
tsp (1 mL) ground nutmeg
2 Tbsp (30 mL) all-purpose flour
1 cup (375 mL) sodium-reduced chicken or vegetable broth
1 cup (250 mL) milk
cup (75 mL) apple juice
3 cup (750 mL) kale, chopped, stems removed
2 cup (500 mL) butternut squash, peeled and chopped
1 can (540 mL) chickpeas, drained and rinsed
1 cup (375 mL) Swiss cheese, shredded
cup (125 mL) Parmesan cheese, grated
1 cup (375 mL) fresh breadcrumbs
cup (60 mL) fresh parsley leaves
cup (60 mL) slivered almonds
Directions
1. Preheat the oven to 375F (190C). Prepare the UNCLE BENS 7 Grains Medley without butter and salt. Meanwhile, melt 1 tbsp (15 mL) butter in a Dutch oven. Add the onion, garlic and nutmeg. Cook for 3 minutes or until softened. Sprinkle the flour over the skillet; cook, stirring for 1 minute.
2. Whisk in the broth, milk and apple juice; bring to a simmer. Stir in the kale, butternut squash, chickpeas, cooked rice, Swiss and Parmesan cheeses until heated through.
3. Transfer to a greased 9 x 13-inch (3 L) casserole dish. Melt the remaining butter; toss with breadcrumbs, parsley and almonds. Sprinkle over the casserole. Bake for 30 minutes or until bubbly and golden.
See more: Vegetables, Vegetarian, Main, Quick and Easy, Dinner, Winter, Fall, Cheese