Vegetarian

Squash and Kale Casserole is for Dinner.

Squash and Kale Casserole takes 15 minutes to prepare.

Squash and Kale Casserole takes 55 minutes to cook.

Squash and Kale Casserole makes 6 servings.

The ingredients for Squash and Kale Casserole are:

2 tsp Olive Oil
1/4 cup, chopped Onions, raw
6 cup, chopped Kale
1 clove Garlic
1/2 cup Low Sodium Chicken Broth
4 cups diced Squash - Yellow and Zucchini
2 tbsp Mayonnaise, regular (mayo)
3 cups cooked Brown rice
1 cup, shredded Swiss Cheese
1/3 cup Parmesan Cheese, grated
1 cups Panko Bread Crumbs
1 large Egg, fresh, whole, raw
Salt & Pepper
light cooking spray

Here is how you make Squash and Kale Casserole:

Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise. Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes. Serving Size: 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user AMYNYNJ.

The nutritional information for Squash and Kale Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 347.9

• Total Fat: 14.1 g
• Cholesterol: 53.2 mg
• Sodium: 242.7 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 5.7 g
• Protein: 15.5 g

The dietary needs meet for Squash and Kale Casserole is Vegetarian