Baked Kale Broccoli Cauliflower Cheddar Casserole
This Baked Kale Broccoli Cauliflower and Cheddar Casserole is a simple take on my favorite mac and cheese casserole but with a twist! It’s made with veggies and without the mac! Loaded with fresh baby kale, steamed broccoli, and cauliflower and topped with cheddar and Parmesan cheeses and baked for 10 minutes until cheeses have melted. This gluten-free side dish was SO good, my family kept asking for seconds!
As a vegetable casserole, this one comes together in no time at all.
And it always turns out cheesy-delicious!
Even the leftovers become amazing when reheated the very next day!
YUM!
Over the years, I’ve made this Kale Broccoli Cauliflower Cheddar Cheese Casserole so many times, I even added some fresh baby spinach to this recipe.
As the designated cook in the house, I have to think of different ways of making vegetables look and taste delicious week after week.
It’s a huge challenge, mind-boggling, and even daunting at times just to figure out what to do with them.
Even though I try my best, sometimes the recipes turn out great, and sometimes not-so-great.
BUT, this happens to be one of those recipes that definitely turned out GREAT!
How To Make Baked Kale, Broccoli, Cauliflower Cheddar Casserole?
This recipe only takes 10 minutes to prep, and 10 minutes to bake!
The Prep Work…
You will need to clean and cut both the broccoli and cauliflower, then steam them for a few minutes. Once that is done the rest is very easy.
1. First, layer the bottom of the baking dish with the fresh kale. Scatter a good amount because it will shrink to practically nothing.
2. Next, place a layer of steamed broccoli and cauliflower to cover the layer of kale. Then scatter both kinds of cheese on top.
3. And finally, drizzle with some cream over it and bake for about 10 minutes, until the cheeses are completely melted. Remove and serve.
Easy- peasy!!
Baked Kale, Broccoli, Cauliflower Cheddar Cheese makes the perfect side dish for those busy nights when you need a quick one that incorporates healthy vegetables.
Delicious as a side dish or serve this simple casserole as the main course on a meatless night along with a green salad.
This veggie casserole turned out very light and delicious! Best of all, the kale is completely hidden from my picky eaters.
Perfect!
The Best Part? It is easy to assemble, and alterations can be made with ease. Plus, a great way to use leftover veggies!
This recipe is a keeper.
ENJOY!!
*Follow along below or jump down to the bottom of this post for our full recipe card.
Ingredients Needed for Kale, Broccoli, Cauliflower Cheddar Casserole:
-
1 small head fresh cauliflower- rinsed, cord, cut into 2-inch florets
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1 small head fresh broccoli -rinsed, cord, cut into 2-inch florets
-
fresh baby kale, about 2 cups or more
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1/4 tsp. salt
-
2 cups shredded mild cheddar cheese
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2 Tbsp. grated Parmigiano-Reggiano cheese
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1/2 cup heavy cream
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optional: fresh cracked pepper to taste
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8 x 8 Pyrex baking dish
DIRECTIONS:
Preheat oven to 350 degrees.
1. First, steam the broccoli and cauliflower: Place the broccoli and cauliflower in a large pot filled with 1 inch of water. Sprinkle with salt over the vegetables. And cover with a lid. Set it over high heat.
2. Bring water to a boil, lower and simmer for about 2 to 3 minutes, or until the broccoli turns into a bright green color. Turn off the heat. Drain water, and transfer them back into the pot covered for an additional 3 to 4 minutes to steam the vegetables until they are tender to the bite. Then, remove the cover to stop the cooking. Set aside.
3. Meantime, layer with fresh baby kale on the bottom of an 8 x 8 Pyrex baking dish and spread evenly.
4. Transfer the steamed vegetables on top of the baby kale. Scatter on top with grated Parmesan cheese, and then with cheddar cheese. Drizzle the heavy cream over the vegetables.
Optional: Season with some fresh cracked pepper to taste.
5. Place the baking dish, uncovered into the oven.
Bake for 10 minutes, or until the cheeses are completely melted and the cream has slightly thickened. Remove and set aside for a few minutes to cool down before serving.
Serves 4
… Thanks for PINNING!
Looking for more vegetable casseroles? Try these:
- Broccoli and Bleu Cheese Casserole
- Baked Cheesy Cauliflower Casserole
- Baked Ratatouille
- Healthy Italian Butternut Sweet Potato Casserole
Yield: 4
Baked Kale, Broccoli, Cauliflower, Cheddar Cheese
Baked Kale, Broccoli, Cauliflower, Cheddar Cheese ~ is my take on my favorite mac and cheese casserole with a twist; only it's made with veggies and without the mac! It's made with a blend of fresh baby kale, steamed broccoli and cauliflower topped with cheddar and Parmesan cheeses and some cream, then baked until the cheeses have melted, and the veggies are tender.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 1 small head fresh cauliflower- rinsed, cord, cut into 2-inch florets ( about 3 to 4 cups)
- 1 small head fresh broccoli -rinsed, cord, cut into 2-inch florets ( about 3 cups)
- fresh baby kale, about 2 cups or more
- 1/4 tsp. salt
- 2 cups shredded mild cheddar cheese
- 2 Tbsp. grated Parmigiano-Reggiano cheese
- 1/2 cup heavy cream
- optional: fresh cracked pepper to taste
- 8 x 8 Pyrex baking dish
Instructions
- Preheat oven to 350 degrees (180C).
- First, steam the broccoli and cauliflower: Place the broccoli and cauliflower in a large pot filled with 1 inch of water. Sprinkle with salt over the vegetables. And cover with a lid. Set it over high heat.
- Bring water to a boil, lower, and simmer for about 2 to 3 minutes, or until the broccoli turns into a bright green color. Turn off the heat. Drain water, transfer them back into the pot, and set it aside, covered for an additional 3 to 4 minutes to steam the vegetables until they are tender to the bite. Then, remove the cover to stop the cooking.
- Meantime, layer with fresh baby kale on the bottom of an 8 x 8 Pyrex baking dish and spread evenly.
- Transfer the steamed vegetables on top of the baby kale. Scatter on top with grated Parmesan cheese, and then with cheddar cheese. Drizzle the heavy cream over the vegetables.
- Optional: Season with some fresh cracked pepper to taste.
- Place the baking dish, uncovered into the oven.
- Bake for 10 minutes, or until the cheeses are completely melted and the cream has slightly thickened. Remove and set aside for a few minutes to cool down before serving.
- Serves 4
Notes
If you are planning to make this casserole for a crowd, double the ingredients.
Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount Per Serving: Calories: 349Total Fat: 25gCarbohydrates: 14.5gFiber: 4.8gSugar: 3.9gProtein: 19.8g
| Nutrition Facts | |
|---|---|
| Serving size: 1 serving | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 349 |
| % Daily Value* | |
| Total Fat 25g | 32% |
| Saturated Fat 15.6g | 78% |
| Cholesterol 81mg | 27% |
| Sodium 431mg | 19% |
| Total Carbohydrate 14.5g | 5% |
| Dietary Fiber 4.8g | 17% |
| Total Sugars 3.9g | |
| Protein 19.8g | |
| Vitamin D 15mcg | 73% |
| Calcium 531mg | 41% |
| Iron 2mg | 10% |
| Potassium 750mg | 16% |
This looks great. You don’t have to hide the kale from me, though – I love it. And when it comes to casseroles, the cheesier the better!
Aw, thanks… Jeff! We love this casserole, thanks again!
Could you substitute spinach for the kale?
Hi Joy! Good question, and it is a Yes, absolutely! Like kale, fresh spinach will wilt very quickly, so you can add a lot of it. ENJOY!! and thanks! 🙂
Have you ever used this recipe as a main dish and added meat, like chicken?
Hi Madison!
I have not made this veggie casserole with any meat. I prefer it to be a side dish only, and because it only needs 10 minutes of baking. If you want to add in chicken, I recommend cooking the chicken first, then shred or chop and toss it into the veggies mixture, top with the cheese and bake for 10 minutes, until the cheese melts. I hope this helps! 🙂
Good taste, easy to assemble, alterations can be made with ease. Great way to use leftover veggies. Used regular kale, torn into small pieces and mozzarella cheese instead of cheddar . Didn’t notice any thickening of the heavy cream, even with baking longer-could I have done something different?
Thanks Peter for leaving a comment. To answer your question -yes. Since mozzarella contains water and will melt when baking, but won’t make a smooth and creamy sauce like a well-aged Cheddar and parmesan cheeses.
Which is why I choose those cheeses for this casserole. ( …even though I love mozzarella!) 🙂
I think that melted cheese would be all the initiative anyone would need to dig right in! I'll have to remember this for my grandsons – they love cheese 🙂
Thanks Sue! I will be making it again for my grandkids next time I go up to NY for a visit, and I hope the cheese will persuade them to try it. Have a great week!
Anna and Liz, this cheesy side is just what we love to enjoy! I like that you have de-carbed it without the mac and how you amped up the veggies in it! I need more of these types of recipes to help me diversify more in a healthier way! Thanks so much. I'm keeping this and will let you know how it turns out!
xo
Roz
Thank you Roz for your sweet comment. I now make this every week for my girls who love Mac and cheese but are trying to stay thin ( at their age they don't even have to try- who are they kidding!) right ?
Enjoy!!
Yum, this looks delicious but I would have to make it without the cauliflower, my daughter will not eat cauliflower. I printed your recipe and plan to give it a try this week 🙂
Thanks Michael. I am sure it will be delicious even without the cauliflower. Enjoy!
Nutrition information for this casserole please?
Hi Carol! Yes, I will get on it right now! Thanks