Creamy Kale and Mushroom Casserole
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.
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
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