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Creamy Kale and Mushroom Casserole


Creamy Kale and Mushroom Casserole

Serves: 4

Category: Main Dishes - Vegan
Author: Jacqueline Berry
Tags: Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 67 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Kale, broccoli and mushrooms, a trio of the most nutritious veggies, are combined with a rich and creamy sauce and finished with a crispy topping. Fancy enough for company, yet easy enough for a weeknight dinner.


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Ingredients:

1/2 cup raw cashews or 1/4 cup raw cashew butter
1 cup unsweetened soy, hemp or almond milk
2 cups small broccoli florets
1 cup chopped mushrooms
1/2 cup cooked artichoke hearts, chopped
2 cups chopped kale, tough stems removed
1 teaspoon no-salt Italian seasoning
1 pinch smoked paprika
1/2 teaspoon crushed red pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup sprouted whole grain bread crumbs
1/2 cup chopped raw almonds, if desired

Instructions:

Preheat oven to 350 degrees.

Blend the cashews and non-dairy milk until creamy. Add to a large oven-proof baking dish along with broccoli, mushrooms, artichokes, kale, and seasonings. Sprinkle bread crumbs on top.

Bake for 40 minutes.

Sprinkle almonds on top of each serving if desired.

Calories 305; Protein 13 g; Carbohydrates 27 g; Total Fat 18.8 g; Saturated Fat 2.3 g; Cholesterol 0 mg; Sodium 100 mg; Fiber 8 g; Beta-Carotene 3505 ug; Vitamin C 84 mg; Calcium 146 mg; Iron 3.6 mg; Folate 94 ug; Magnesium 152 mg; Zinc 2.2 mg; Selenium 10.4 ug

Comments (31):

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KathyC

04/06/2012 09:33 PM

Rated this recipe:

We loved this recipe! My DH, the super-taster, even said the mushrooms were "quite well-behaved." I used my own bread crumbs from salt-free homemade bread, but completely forgot to top it almonds. Next time, I think I'll add a little red onion, and try not to forget the almonds. This one is a keeper!

jessicannengle

05/29/2012 03:49 PM

Rated this recipe:

Amazing! This would be a great dish to bring to a potluck.

mattdan

06/03/2012 09:01 PM

Rated this recipe:

This recipe is amazing and super easy to make!!!

Iscah

10/05/2012 09:44 PM

Rated this recipe:

Tasty! I wasn't sure whether to use frozen broccoli or fresh. I went with fresh, and it was cooked perfectly. I used canned artichoke hearts because there weren't any frozen in the store (also don't know how to prepare artichokes yet). For breadcrumbs I used panko style (Italian style). Probably not very ETL friendly, but it's the best I could find. Overall, very good dish. I ate the entire pan! I wouldn't say mine came out 'creamy.' I might try adding more cashew sauce next time.

MinnetonkaMary

10/06/2012 02:57 PM

Rated this recipe:

I'll definitely try this recipe again - for myself and for company. I might try covering the dish next time because the kale got a little too crispy for my taste. Also, the comment above about adding some red onion sounds like it would be a really nice addition. I used Arnold's Whole Wheat bread (2 slices) for the bread crumbs. First I toasted it and then grated it.

Family_of_Aces

10/29/2012 11:38 PM

Rated this recipe:

Excellent! Didn't have artichokes so just used extra broccoli plus I added minced shallots and garlic to up the bite. This is a recipe that I will keep going back to. It will be a great dish to take for thanksgiving too.

Rhubarb

11/15/2012 10:24 AM

Rated this recipe:

This is a great recipe and one we'll be making regularly. After reading the comments, I added a couple T of white onion, and made 150% of the sauce to pour over. It didn't need that much sauce -- I'll try 125% next time. Note -- the sauce thickens as it cooks & ends up coating the veggies.

monpapillon

11/18/2012 06:37 PM

Rated this recipe:

This recipe was fantastic! It tasted like it was baked in a creamy mushroom soup sauce, but a healthier version! I loved it!

monpapillon

11/20/2012 07:04 AM

Rated this recipe:

My fiancé (who does not eat ETL) asked to try a bite last night and loved it! He asked if I could make it for the whole family!!! He said it tasted to him a bit like stuffing! So I'd say this was a huge hit in my house--especially if the meat eating non ETL eater asked to have it sometime!! Woot woot!

calabash

05/09/2013 05:24 PM

Rated this recipe:

This was delicious. It tasted like stuffing to me. It would be great with some chopped apple, raisins or dried apricots in it. I didn't have any artichokes on hand, so just put in extra broccoli and kale. I added 1/4 onion also. By accident, I added the breadcrumbs and almonds into the dish, mixed it all up, and then baked it, and it still worked. I love the little kick of the chili flakes also. Really good, and so quick and easy.
This comment was last edited on 05/09/2013 05:27 PM

nutritarian88

05/27/2013 09:57 PM

Rated this recipe:

easy and delicious. Definitely a keeper and will be using recommendations from others to change it up a bit. That's not to say it isn't excellent just the way it is...but the possibilities are endless!! I recommend making the liquid creamy portion x 1.5...it was a wee bit shy.

frenchgal

08/23/2013 06:49 PM

Rated this recipe:

Wonderful recipe. I also added a tad more creamy portion to it by accident but was glad I did when it was finished. Will definitely do this again and add onion maybe. We didn't have artichoke hearts on hand so just added more of the other vegs. I could have eaten so much more because it was just that good but the serving portion really filled me up.

Mcmanus

09/22/2013 04:49 PM

Rated this recipe:

This is so good I made it twice in one week. Whom ever said it tasted like dressing was right in my books. I used cashew butter, garlic instead of garlic powder, omitted the onion powder in favor of a few tablespoons of red onion, used 3/4 cup regular whole wheat bread crumbs (don't know what sprouted ones are and 1 cup seemed too much) and omitted the almonds (the cashews are enough nuts for me as I try to shed lbs.). The only downside is it takes 40 minutes to bake which eats up your evenings when you work long days so I make it on Sundays and just heat it up in the microwave.

Mcmanus

09/22/2013 04:49 PM

Rated this recipe:

This is so good I made it twice in one week. Whom ever said it tasted like dressing was right in my books. I used cashew butter, garlic instead of garlic powder, omitted the onion powder in favor of a few tablespoons of red onion, used 3/4 cup regular whole wheat bread crumbs (don't know what sprouted ones are and 1 cup seemed too much) and omitted the almonds (the cashews are enough nuts for me as I try to shed lbs.). The only downside is it takes 40 minutes to bake which eats up your evenings when you work long days so I make it on Sundays and just heat it up in the microwave.

saenger

10/09/2013 12:59 PM

Rated this recipe:

Great recipe! I didn't want to use bread crumbs so I put a cup of walnuts in my Vitamix blender to make "walnut crumbs" instead. They actually look a lot like bread crumbs but are much tastier, in my opinion.
I also substituted part of a yellow onion and a clove of garlic for the powdered versions. I added those to my cashew-almond milk mixture in my blender along with the other spices so everything was well-blended before being poured over the broccoli/kale/mushroom/artichoke. Following others' suggestions, I increased the cashews and almond milk amounts.
This is one of the easier and most successful recipes I have tried from this website. I loved it!
This comment was last edited on 10/09/2013 01:07 PM

emersoj2

11/30/2013 08:39 PM

Rated this recipe:

This was a great recipe! We also made 150% of the sauce, and added about 2T of white onion. Very delicious!

ingersos

12/12/2013 06:09 PM

Rated this recipe: (no rating)

I was surprized how savory and filling this was! Very good dish, will make again!
This comment was last edited on 12/12/2013 06:09 PM

eviecz

01/18/2014 12:51 PM

Rated this recipe:

Great recipe! It is delicious and rich-tasting. My husband kept asking me if I was sure this was OK to eat. I made 1 1/2 more of the cashew cream mixture so I had plenty. I would cut down on the bread crumbs by half next time. This is a keeper and I will make it again and again.

BarbaraHa

03/23/2014 07:17 PM

Rated this recipe:

Wow! This is good! Will make again and double the recipe.

Betsyp

09/24/2014 09:30 AM

Rated this recipe:

Wonderful, delicious recipe I have made many times. I always double the recipe so I'll have plenty to freeze to heat up for quick dinners. I don't change anything in the recipe.

Elaine Garces

04/11/2015 09:09 PM

Rated this recipe:

My sister-in-law made this the day before it was served at our family gathering on Easter Sunday. It is an awesome dish. Initially is was really spicy. I just finished my take home yesterday :) and it was even better (as expected) but it was definitely less spicy. This dish is deliciously unique tasting. Thanks DF/Jacqueline and thanks Kim! This is a keeper! I look forward to making it myself. I like Saenger's idea of using walnut crumbs in place if bread crumbs.

Elaine Garces

04/14/2015 07:27 PM

Rated this recipe:

My sister-in-law made this the day before it was served at our family gathering on Easter Sunday. It is an awesome dish. Initially is was really spicy. I just finished my take home yesterday :) and it was even better (as expected) but it was definitely less spicy. This dish is deliciously unique tasting. Thanks DF/Jacqueline and thanks Kim! This is a keeper! I look forward to making it myself. I like Saenger's idea of using walnut crumbs in place if bread crumbs.

MelissaCarole

05/06/2015 08:11 PM

Rated this recipe:

I didn't have all the ingredients but I made this with what I had on hand. I blended the cashews with jar of pimientos, in water, no salt. I don't think that I used enough cashew sauce, and I didn't have artichoke but it was delicious! I look forward to making this again when I have all the ingredients!

Mara

10/26/2015 09:35 PM

Rated this recipe:

Both my husband and I found this dish very bland. Won't make again.

KathieC

12/09/2015 03:45 PM

Rated this recipe:

Made this for the first time today and was really impressed. Tasty and very filling. I plan on making it again at Christmas. I used almond milk and, instead of onion powder, I added a chopped sweet onion. I toasted some sprouted whole grain bread and used the processor to make the bread crumbs. Also left off the red pepper (we avoid spicy) and forgot the almonds. I covered loosely with foil and it was not dry once cooked.

caseyc

12/22/2015 02:13 PM

Rated this recipe:

I doubled the artichokes and added sliced sweet potato, it was delicious!

19Vicki47

01/08/2016 06:41 PM

Rated this recipe:

This is our all time favorite recipe. I make it twice a week! The sauce and bread crumbs make it not seem like you are eating your veggies! I add carrots, cauliflower, corn, sweet potato slices and small red potato slices to the Kale and mushrooms. Sooo good! Thank you!

Joy

01/25/2016 09:25 PM

Rated this recipe: (no rating)

I think this would be a good base recipe to make Fuhrman casseroles. Basically you could take a mixture of hearty frozen vegetables. Pour a creamy Fuhrman soup on like the tomato bisque or cream of asparagus, put bread crumbs and slivered or crushed almonds on top and bake.
This comment was last edited on 01/25/2016 09:26 PM

Victoria1111

06/10/2016 05:18 PM

Rated this recipe: (no rating)

I left out the nuts and milk on mine. I added chicken broth, chopped onions, and collards. I used regular bread crumbs as I do not have sprouted bread crumbs on hand right now.

brian.heflin

06/21/2016 10:43 AM

Rated this recipe: (no rating)

Tip: add seasonings to cashew and milk before blending so spices more evenly distributed..

Cherrybomb180

09/05/2016 10:48 PM

Rated this recipe:

Double batch! Scrumptious with Brussel Sprouts, added dehydrated celery powder, nutritional yeast, no bread, next time add nutmeg