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Creamy Baked Broccoli with Tomatoes and Kale Casserole Recipe

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Instructions

Step 1: Prepare the Vegetables

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Set aside.
  3. In a large mixing bowl, combine the chopped kale and cherry tomatoes with the steamed broccoli. Toss gently to mix.

Step 2: Make the Cream Sauce

  1. In a medium saucepan, heat the heavy cream over medium heat.
  2. Add the minced garlic, oregano, basil, salt, and pepper. Stir continuously until the mixture is heated through and slightly thickened (about 3-5 minutes).
  3. Remove from heat and stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the Parmesan cheese until melted and smooth.

Step 3: Assemble the Casserole

  1. Pour the cream sauce over the vegetable mixture and toss until evenly coated.
  2. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
  3. Sprinkle the remaining mozzarella and Parmesan cheese over the top.

Step 4: Add the Topping

  1. In a small bowl, combine the breadcrumbs with the melted butter. Mix until the crumbs are evenly coated.
  2. Sprinkle the breadcrumb mixture over the casserole.
  3. If desired, add a sprinkle of fresh parsley for color and flavor.

Step 5: Bake the Casserole

  1. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
  2. Let the casserole cool for 5 minutes before serving.

Tips for Success

  • Fresh ingredients: Use fresh kale and broccoli for the best flavor and texture. Frozen vegetables can be used, but ensure they are fully thawed and drained.
  • Customize: Add cooked chicken, bacon, or mushrooms for extra protein and flavor.
  • Cheese options: Swap mozzarella for cheddar or Gruyère if you prefer a different cheesy flavor.

Storing and Reheating

This casserole can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the unbaked casserole for up to 1 month and bake directly from frozen, adding an extra 10-15 minutes to the cooking time.