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Creamy Kale and Butternut Squash Casserole

Creamy Kale and Butternut Squash Casserole
PREP TIME
15 min
COOK TIME
30 min
YIELDS
8 servings

Kale is low in calories and high in fibre; introduce it to the family in this creamy cheesy dish. Brought to you by Uncle Ben’s.

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Ingredients

1
cup (250 mL) UNCLE BEN'S® 7 Grains Medley
3
Tbsp (45 mL) butter, divided
1
small onion, sliced
¼
tsp (1 mL) ground nutmeg
2
Tbsp (30 mL) all-purpose flour
1 ½
cup (375 mL) sodium-reduced chicken or vegetable broth
1
cup (250 mL) milk
cup (75 mL) apple juice
3
cup (750 mL) kale, chopped, stems removed
2
cup (500 mL) butternut squash, peeled and chopped
1
can (540 mL) chickpeas, drained and rinsed
1 ½
cup (375 mL) Swiss cheese, shredded
½
cup (125 mL) Parmesan cheese, grated
1 ½
cup (375 mL) fresh breadcrumbs
¼
cup (60 mL) fresh parsley leaves
¼
cup (60 mL) slivered almonds
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Directions

Step 1

Preheat the oven to 375ºF (190ºC). Prepare the UNCLE BEN’S® 7 Grains Medley without butter and salt. Meanwhile, melt 1 tbsp (15 mL) butter in a Dutch oven. Add the onion, garlic and nutmeg. Cook for 3 minutes or until softened. Sprinkle the flour over the skillet; cook, stirring for 1 minute.

Step 2

Whisk in the broth, milk and apple juice; bring to a simmer. Stir in the kale, butternut squash, chickpeas, cooked rice, Swiss and Parmesan cheeses until heated through.

Step 3

Transfer to a greased 9 x 13-inch (3 L) casserole dish. Melt the remaining butter; toss with breadcrumbs, parsley and almonds. Sprinkle over the casserole. Bake for 30 minutes or until bubbly and golden.

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