Creamy Kale and Mushroom Casserole

Name: Creamy Kale and Mushroom Casserole
Yield: 4
Ingredients: 1/2 cup raw cashews; 2 tablespoons hemp seeds; 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 paprika; 1/2 teaspoon crushed red pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 3/4 cup sprouted whole grain bread crumbs

By: Jacqueline Berry

by 131 members

G - BOMBS

Category: Main Dishes - Vegan

Tag: Anti-Cancer/High Micronutrient

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.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (56)

Serves 4

Ingredients

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1/2 cup raw cashews

2 tablespoons hemp seeds

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 paprika

1/2 teaspoon crushed red pepper

1 teaspoon onion powder

1 teaspoon garlic powder

3/4 cup sprouted whole grain bread crumbs

Instructions:

Preheat oven to 350 degrees.

Blend the cashews, hemp seeds 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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 183
Protein 9 g
Carbohydrates 18 g
Sugars 2 g
Total Fat 10.5 g
Saturated Fat 1.6 g
Cholesterol 0 mg
Sodium 56 mg
Fiber 4.8 g
Beta-Carotene 3464 ug
Vitamin C 83 mg
Calcium 87 mg
Iron 2.9 mg
Folate 66 ug
Magnesium 116 mg
Potassium 587 mg
Zinc 2 mg
Selenium 6.8 ug

My Rating:
(click on a star to select your rating)

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:

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

EllenGray replies:

07/10/2022 01:50 PM

Rated this recipe: (no rating)

Thank you! I don't do well with any breads and was hoping someone had an alternative.

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:

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:

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

mikes1

03/14/2017 09:38 AM

Rated this recipe: (no rating)

Like an artist's canvas when too many colors are blended, this dish that features not one or two, but four strong ingedients -- kale, broccoli, mushrooms and artichokes -- ends up, well, muddy. And adding more flavors, as suggested in some of the comments, won't save it. Only subtracting can do that.

Victoria1111

06/09/2017 06:44 PM

Rated this recipe:

I am making this right now. I have added onions and nutritional yeast to mine, and left out the red pepper, artichoke, kale and the nuts.

Update - It has just finished cooking, and it is delicious!

This comment was last edited on 06/09/2017 07:31 PM

akbratt94

08/30/2017 03:19 PM

Rated this recipe:

I really enjoyed this! I used Chickpeas in place of Cashews and got a very creamy texture. I also took out the Broccoli and artichokes and added in Corn and extra Kale and Mushrooms. I love Mushrooms! I baked it at 350 for 40min and it turned out great! I will add onions next time and maybe carrots. I will make this again! It is fantastic!

taramartine

11/21/2017 07:36 PM

Rated this recipe:

WOW this recipe is fantastic! I was doubtful when putting together all the ingredients, but I can't believe how good this tastes! I used frozen brussels sprouts instead of artichoke hearts and I also added a good amount of nutritional yeast.

erose3011

11/29/2017 10:22 AM

Rated this recipe:

This is really tasty! I doubled the mushrooms and artichokes because I had extra, and then doubled the sauce to accomodate this. It needed about 50 minutes in the oven, and it turned out very well. I loved the mix of textures and the little bit of heat from the red pepper.

whoster69

03/03/2018 05:14 PM

Rated this recipe:

This was actually pretty decent. We used spinach instead of kale. I can't stand kale. It was pretty good. I would rate it 3 out of 5.

sierrael

03/25/2018 10:07 AM

Rated this recipe:

I followed the receipe to a T and WHAT a DISAPPOINTMENT! First of all it was so spicy and hot to me it burnt my tongue....and other than that had no flavor-I feel like the veggies lost there place because it was so over seasoned. I was real sad cause made it for me for the week for a dinner but could only choke it down three times and threw the rest away. Ugg!

KathyRupp

05/10/2018 06:27 PM

Rated this recipe: (no rating)

Using this recipe tonight. Just put in oven...what I did different...not as much kale only 5 oz bought by hubby, so added the cut up broccoli stems of my broccoli to double down of the green....doubled the musrooms as well. Hemp seeds added by mistake but interesting to see how that adds in to the meal.... Everything else followed as in recipe (I think)....Thanks for the meal Dr. Fuhran!!!

KathyRupp

Myaddieis

08/02/2018 07:22 AM

Rated this recipe: (no rating)

Why is my kale mostly burnt? I baked it at 350 and after 25 min when I open and check on it, the kale already shows signs of burning ...

This comment was last edited on 08/02/2018 07:23 AM

JeanneD

10/17/2018 02:32 PM

Rated this recipe:

I keep comimng back to this recipe time and time again. So delicious and filling. I do increase some of the spices, add nutritional yeast and Prudomme's salt free seasoning.

savednsure

04/15/2019 10:01 AM

Rated this recipe:

This has to be our favorite dish, and a great variation from soups. When we make this, we at least double the recipe (family of five), and it usually is still not enough. Instead of onion powder, I add 1/2 large white onion, chopped. I don't like garlic powder so I use granulated garlic, and no-salt seasoning instead of the Italian. For the bread crumbs, I toast some Ezekiel bread and crumble it up on top. I cover it lightly with foil for the first 15-20 minutes, remove foil and bake another 15 or so. Delicious!!

mem7002

06/26/2019 11:44 AM

Rated this recipe:

After reading all the good reviews about this recipe, I was anxious to try it. I followed the recipe except to make a bit more sauce as some folks had recommended, and added some chopped onion along with the onion powder. Unfortunately, I have to say I was disappointed. I found it bland and didn't like the texture of the kale. However I haven't given up on it. I think I will try some of the suggestions people have added and see what happens. I'll also try a different kind of kale instead of the curly green. Wish me luck!

This comment was last edited on 06/26/2019 11:45 AM

Ju7ie

03/07/2020 07:30 PM

Rated this recipe: (no rating)

Very delicious

This comment was last edited on 03/07/2020 07:31 PM

Emierski

06/26/2020 02:51 PM

Rated this recipe:

This was the first dinner recipe that I have tried from this site and I am delighted to report that it was delicious. I expect to make it on a regular basis. The only part of GBOMBS that I struggle to meet is mushrooms so this recipe will help remedy that.

mishyboo

09/28/2020 04:38 PM

Rated this recipe:

made this recipe according to directions (I doubled the mushrooms) and thought it was delicious. My husband (who never eats my "Dr Fuhrman Food") loved it as well. I'm not a huge fan of artichokes, so next time I'll take others advice and add more brocolli and try some additional veggies.

This comment was last edited on 09/28/2020 04:39 PM

tpray3

10/04/2020 07:26 PM

Rated this recipe:

We take out the cashews and replaced with 1 can & half of white beans (cannellini, great northern, or small white) we think it's even better tasting. but we also double the recipe

luvaughn

11/12/2020 11:39 AM

Rated this recipe:

This recipes is delicious and our whole family loves it!

MarkVadik

11/15/2020 09:59 AM

Rated this recipe:

I'm still trying to develop my taste for kale and tis recipe certainly helped. Tasted great. I suggest putting the veggie mix in first and then adding the "sauce" over to let is seep down as opposed to tossing.

slslavin

05/05/2021 07:33 PM

Rated this recipe:

Delicious

Rawther

06/29/2021 11:46 AM

Rated this recipe:

I've avoided making this recipe in spite of the high ratings because I don't like cooked broccoli or kale. So glad I tried it. I could eat this for every meal. I made double but triple the sauce. I used extra broccoli and mushrooms instead of artichokes. We'll be eating this weekly and will bring to family gatherings. Definitely 5 star.

HCarver

05/31/2022 01:48 PM

Rated this recipe:

Delicious! The first time I made it, the 2 of us ate the whole thing! Now I serve it with a grain so it will last for two meals. The only change I make is that I add the seasonings to the sauce ingredients in the blender.

LaurieH

08/17/2022 09:58 AM

Rated this recipe:

This recipe is wonderful! Absolutely 5 stars! For the bread crumbs I used three pieces of Ezekiel bread 4:9 Flax (the one in the yellow wrapper). Two probably would have been enough, but it's bread! I tore the crusts off and crumbled them in a baggie. I couldn't find unseasoned artichokes (although I've heard you can sometimes find them in the frozen section) so I made my own. I cut about 1 inch off the tops off of 2 artichokes, cut the stems off, sliced them from top to bottom, and dug the choke out with a pointy spoon. Then I steamed them in a large pot for about 18 minutes. We ate the bottoms of the leaves as an appitizer. I used an 8x11 glass baking pan which was just the right size for this recipe. It turned out SO good! This is one of those recipes that even people eating SAD (with their taste buds still asleep) would enjoy. The kale tastes sweet cooked like this. It's now one of my favorites. I think I'll make a double batch as part of my Thanksgiving contribution this year. Happy cooking everyone!

This comment was last edited on 08/17/2022 10:00 AM

SusiinNM

01/17/2023 09:31 PM

Rated this recipe:

I did not like this much. Will not make again.

Jkfinl

07/02/2023 04:10 PM

Rated this recipe:

This is one of my favorite recipes. I sauté the mushrooms before I add them to the other vegetables. It seems to make the casserole less soupy.

fourkus44

08/17/2023 08:19 PM

Rated this recipe: (no rating)

This was very good! I made it just for myself and ate 1/2 the casserole; will not attempt to freeze any, as I'll probably eat the rest in the next day or two. I used part dried ( reconstituted) and part fresh mushrooms; for the breadcrumbs, I toasted some Ezekiel bread and sliced it very thinly. As someone else suggested, I made 1 1/2 sauce recipe. I used a little cayenne pepper. 5 stars.

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Creamy Kale and Mushroom Casserole

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