Kale & Squash Casserole Recipe

Kale & Squash Casserole Recipe

55-minute recipe Serves 8
Mark our words: this is the signature dish of the season! Autumn flavours like kale, squash, nutmeg and apple are baked together for a mouthwatering experience. Try our kale and squash casserole recipe after a day out in the crisp fall air.
55-minute recipe Serves 8


Prep: 15 mins | Cook: 40 mins
  • 1

    Position rack in centre of oven, then preheat to 375°F. Lightly spray a 9x13-in baking dish with oil.

  • 2

    Prepare 7 grains medley following package directions (but omitting butter and salt).

  • 3

    Meanwhile, heat a Dutch oven over medium-high. Add 1 tbsp butter, onion and nutmeg. Cook, stirring often, until onion softens, about 3 minutes. Sprinkle flour overtop. Cook, stirring, 1 minute.

  • 4

    Whisk in broth, milk and apple juice. Bring to a simmer. Stir in chick peas, kale, squash, Swiss and Parmesan cheeses, and cooked rice until heated through. Transfer mixture to prepared dish.

  • 5

    Place remaining 2 tbsp butter in a medium microwave-safe bowl. Microwave on high until melted, about 30 seconds. Stir in bread crumbs, parsley and almonds. Sprinkle evenly over casserole.

  • 6

    Bake until bubbly and golden, about 30 minutes. Serve with steamed green beans, if desired.

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Last updated: July 21st, 2021

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