Sun-Dried Tomato and Kale Casserole
- Servings: 4
- Prep: 10
- Cook Time: 30
This creamy and cheesy casserole is a vegetarian delight that will please the entire family.
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Ingredients
| 12 oz. | No Yolks® Extra Broad |
| 2 Tbsp | butter |
| 3 | garlic cloves, minced |
| 4 tsp | all-purpose flour |
| 2 1/2 cups | whole milk |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 8 oz | plain brick-style cream cheese, cut into cubes |
| 4 cups | kale, shredded |
| 1/3 cup | sun-dried tomatoes, finely chopped |
| 2/3 cup | Parmesan cheese, grated and divided |
| 1 cup | mozzarella cheese, shredded |
| 2 Tbsp | fresh parsley, finely chopped |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions. Meanwhile, melt butter in large skillet set over medium heat; cook garlic for 1 to 2 minutes or until softened. Sprinkle with flour; cook for 1 to 2 minutes or until smooth.
- Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; stir in salt and pepper. Cook, stirring frequently, for 8 to 10 minutes or until thickened slightly. Reduce heat to low.
- Whisk in cream cheese until smooth and melted. Stir in kale and sun-dried tomatoes; cook for 2 to 3 minutes or until kale starts to wilt. Stir in 1/2 cup of the Parmesan cheese.
- Toss sauce with pasta until well coated. Transfer to greased 9-inch square baking dish. Sprinkle with mozzarella and remaining Parmesan.
- Bake for 15 to 20 minutes or until golden and heated through. Sprinkle with parsley before serving.
Tips
- For a variation, substitute spinach for kale, Asiago for Parmesan cheese, and basil for parsley.
