Creamy Baked Broccoli with Tomatoes and Kale Casserole Recipe

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Creamy Baked Broccoli with Tomatoes and Kale Casserole

This creamy baked casserole is a healthy and hearty dish packed with nutrient-rich broccoli, tomatoes, and kale. The combination of vegetables, creamy sauce, and golden baked topping makes it a perfect dish for weeknight dinners or special occasions.

Ingredients

For the Casserole:

  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 cups kale, stems removed and roughly chopped
  • 1 cup cooked quinoa or cooked rice (optional, for added bulk)

For the Creamy Sauce:

  • 2 tablespoons unsalted butter (or olive oil for a vegan option)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 ½ cups milk (or unsweetened almond milk for a vegan option)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (e.g., cheddar, mozzarella, or a vegan alternative)

For the Topping:

  • ½ cup breadcrumbs or panko (or crushed almonds for gluten-free option)
  • ¼ cup grated Parmesan cheese (or vegan Parmesan)
  • 1 tablespoon olive oil

Instructions

1. Prepare the Vegetables:

  1. Preheat the oven to 375°F (190°C).
  2. Steam or blanch the broccoli florets for 3-4 minutes until they are slightly tender but still vibrant green. Drain and set aside.
  3. Lightly sauté the kale in a skillet over medium heat with a drizzle of olive oil until wilted, about 3 minutes.

2. Make the Creamy Sauce:

  1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
  2. Gradually pour in the milk while whisking to ensure no lumps form. Cook the sauce for 3-4 minutes, stirring, until thickened.
  3. Stir in garlic powder, onion powder, thyme, paprika, salt, and pepper. Remove from heat and stir in ½ cup of the shredded cheese until melted and smooth.

3. Assemble the Casserole:

  1. Grease a 9×13-inch baking dish. Spread the cooked quinoa or rice (if using) evenly on the bottom of the dish.
  2. Layer the steamed broccoli, sautéed kale, and halved cherry tomatoes over the quinoa or rice.
  3. Pour the creamy sauce evenly over the vegetables, making sure they are fully coated.

4. Add the Topping:

  1. In a small bowl, mix the breadcrumbs, Parmesan cheese, and olive oil until combined.
  2. Sprinkle the topping mixture evenly over the casserole.

5. Bake:

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

Description

This casserole is the perfect balance of creamy and crunchy textures. The broccoli and kale bring a healthy dose of vitamins, while the tomatoes add a burst of sweetness. The cheesy sauce ties everything together, and the golden breadcrumb topping adds an irresistible crunch.

Optional Additions

  • Protein Boost: Add cooked chicken, turkey, or chickpeas for extra protein.
  • Spice it Up: Add a pinch of red pepper flakes to the sauce for a spicy kick.
  • Herb Variation: Use fresh basil or parsley as a garnish for a fresh flavor.

Nutritional Information (Approx. per serving, serves 6)

  • Calories: 250
  • Protein: 10g
  • Carbohydrates: 18g
  • Fat: 14g
  • Fiber: 4g
  • Sugar: 4g

Conclusion

Creamy Baked Broccoli with Tomatoes and Kale Casserole is a comforting and wholesome dish that’s easy to prepare and perfect for sharing. Its combination of rich, creamy sauce and crispy topping makes it a hit for both kids and adults alike.

Recommendation

Serve this casserole as a main dish with a side of crusty bread or as a complement to roasted chicken or grilled fish. It’s a versatile dish that can also be reheated for delicious leftovers!

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