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Kale, Mushroom, and Cheddar Bake
Kale, Mushroom, and Cheddar Bake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Savory kale and mushroom casserole with cheesy ciabatta bread, a creamy egg and milk mixture.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 bunch (7 oz or 200g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced
  • Salt and freshly ground black pepper
  • 5 ounces (140g) cremini mushrooms, finely chopped
  • 1 small yellow onion, thinly sliced (about 1 cup)
  • 1/2 loaf (185g) ciabatta bread, cut into 1/8-inch thick slices
  • 3 large eggs
  • 1 1/2 cups (375ml) milk
  • 4 ounces (112g) cheddar cheese, grated
Instructions:
  • Prepare the 8-inch square baking dish by lightly coating it with olive oil. Set it aside for later use.
  • In a large skillet over medium heat, sauté thinly sliced kale in olive oil until just wilted, about 2 to 3 minutes.
  • Sauté onions and mushrooms: Cook them over medium-high heat with a pinch of salt and pepper until mushrooms release moisture and onions turn translucent, stirring often for 3 to 5 minutes. Let cool for 5 minutes before proceeding.
  • Combine milk and eggs: Whisk the milk and eggs in a medium bowl until well blended.
  • Start by arranging one-third of the thinly sliced bread on the bottom of the casserole dish. Follow with half of the kale mushroom onion mixture and sprinkle one-third of the cheddar cheese. Add the second layer of bread slices, the remaining kale mixture, and another third of the cheese. Finish by placing the rest of the bread slices on top.
  • Drizzle the milk egg mixture over the bread, ensuring each layer gets soaked. Sprinkle on the remaining cheddar cheese to crown the casserole. (You can refrigerate overnight at this stage if preparing in advance, or proceed immediately.)
  • Allow the casserole to rest for 15 minutes to absorb the milk as you preheat the oven to 350°F (180°C). Cover with foil and bake for 30 minutes. Uncover and continue baking for 25 to 30 minutes until the cheese is golden and bubbly. Rest for a few minutes before serving.

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