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Published: December 6, 2011Updated: April 19, 2022Author: Jenn Laughlin
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This Cheesy Kale, Mushroom, and Rice Casserole is a great gateway recipe for anyone who wants to try kale! It’s easy, cheesy comfort food for a cold day!
Cheesy Kale, Mushroom, and Rice Casserole
Comfort food is in full throttle in this kitchen! Here’s what happens when I’m too lazy to make risotto, ridiculously bored of macaroni and cheese, and when I’m on a roaring kale and mushroom kick.
Though the kale and mushroom combo are my go-to, you could easily enlist any of your favorite veggies to make this scrumptious side dish. No kale? Spinach would make the perfect swap!
So… how was it?
Delicious! This was one of those random, throw in everything from the fridge as you cook kind of meals… a method of cooking usually yields the best, most random results!
This fridge-cleaning casserole was an instant success and made a delicious and comforting lunch for a cold, dreary day. After weeks of chowing noodles and quinoa like it was my job, it was such a nice change of pace to have some fluffy rice back in my life.
Red pepper flakes have become my ultimate topping for anything cheese-related and I wouldn’t skip them for the world!
The flavorful kale and hearty mushrooms were a fantastic paring with garlic and rice. I’m actually craving it again so I may try my hand at a new variation with a different mix of colorful veggies. Maybe some spinach and buttery squash? Ahhh can’t wait!
Cheesy Kale, Mushroom, and Rice Casserole
This Cheesy Kale, Mushroom, and Rice Casserole is a great gateway recipe for anyone who wants to try kale. It’s easy, cheesy comfort food for a cold day and totally delicious too!
5 from 8 votes
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Course: Main Course, Side Dish
Cuisine: Vegetarian
Keyword: Cheesy Kale, Mushroom, and Rice Casserole
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1 cup cooked rice (1/4 cup dry rice cooked any way you’d like)
- ½ cup ricotta or blended cottage cheese
- a handful of chopped curly kale
- 8 oz sliced button or portabello mushrooms
- 1 clove garlic, minced
- 1 tsp butter for sauteing
- grated cheddar and parmesan cheeses (approx. a handful of each)
- salt, pepper, parsley red pepper flakes, and garlic powder, to taste
Instructions
PREHEAT oven to 350 degrees F.
Cook rice utilizing your favorite method. This is a great use for leftover rice or you can cook some up fresh to make this easy cheesy casserole!
While the rice is fluffing away, saute your veggies in a teeny bit of butter.
Season kale and mushrooms with a teeny bit of salt and pepper, and add garlic towards the end to prevent burning.
Once both the rice and veggies are done cooking, combine in a baking dish and stir in ricotta or cottage cheeses.
Sprinkle in a little of your grated Parmesan and stir to incorporate.
Taste the mixture and re-season if needed.
At this point i usually add in a sprinkle of parsley and some additional garlic powder, to taste. Top casserole with grated cheddar and parm cheeses and sprinkle liberally with red pepper flakes for an extra kick of flavor.
BAKE for 20-25 minutes or until golden and bubbly, turning your oven to BROIL towards the end of baking for just a minute or so to give the dish an extra golden layer on top. Just keep an eye on it to prevent burning during this extra step. Worth it!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 379kcal, Carbohydrates: 32g, Protein: 23g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 43mg, Sodium: 153mg, Potassium: 617mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3683IU, Vitamin C: 43mg, Calcium: 253mg, Iron: 1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this Cheesy Kale, Mushroom, and Rice Casserole, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Hungry for more Kale Recipes?
- Kale Taco Salad with Crispy Roasted Chickpeas
- Lemon Parmesan Kale Salad
- Lemon Orzo with Parmesan, Kale, and Cherry Tomatoes
- Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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