Carrot and Kale Casserole

By Katie Elliott
October 8, 2013
2 Comments


Author Notes: It tastes like comfort food but none of the creamy cheesiness that usually comes with a casserole. It's really just fresh ingredients cooked down with flavor! This was adapted from Epicurious.com (see below). Katie Elliott

Serves: 8

Ingredients

  • 2 tablespoons Olive oil
  • 2 Onions, thinly sliced
  • 4 cups Cabbage, thinly sliced
  • 10 cups Kale (from bag or stems removed)
  • 1 cup Carrots, julienned
  • 1/2 cup Water
  • 2 tablespoons Soy sauce
  • 1/2 teaspoon Salt
  • 1/2 cup Almond meal (for gluten-free) or breadcrumbs
  • 1/4 cup Parmesan
  • 1/3 cup Olive oil
  • 2 teaspoons Basil, dried
  • 1.5 teaspoons Oregano, dried
  • 1 teaspoon Paprika

Directions

  1. Heat oil in a 14" deep sauté pan. Sauté onion until brown.
  2. Reduce heat, add cabbage, kale, carrots, water, soy sauce, and salt.
  3. Preheat oven to 350 degrees F. Cover vegetables and cook 10-15 minutes.
  4. Transfer vegetables to a 13 x 9" baking pan. Combine the rest of ingredients in a small bowl. Sprinkle mixture over vegetables. Bake 15-20 minutes.
  5. Adapted from Epicurious.com Vegetable Casserole with Tofu Topping from Gourmet

More Great Recipes:
Fall|Winter|Thanksgiving|Gluten-Free|Vegetarian|Side

Reviews (2) Questions (0)

2 Comments

Fercarrion January 30, 2014
If i cook this casserole as dinner what can goes on the side?
 
GiGi26 October 8, 2013
Oh Katie, this sounds wonderful and something my family will LOVE!! I'll be making it very soon!!