Creamy Kale and Pasta Casserole

In moments of loss and heartache, finding solace in the simple embrace of a comforting meal is a cherished tradition. Amidst the waves of grief, a warm, nourishing dish has the remarkable ability to bring a glimmer of comfort and togetherness. Enter this inviting casserole, a bubbling symphony of cheesy, baked pasta generously adorned with vibrant, leafy kale. As it graces your table, it carries not only the promise of culinary delight but also the potential to mend weary hearts.

This casserole has a magical quality, enchanting not only the taste buds of little ones but also captivating the palates of those who may shy away from the verdant charm of kale. It is an effortless creation, a complete main dish seamlessly harmonized within a single pan, yet versatile enough to shine as a hearty side companion to roasted chicken, pork chops, or any desired protein. The beauty of it all? This comforting creation comes to life in 30 minutes or less, ensuring that nourishment and warmth are swiftly delivered to those in need.

For those seeking a reprieve from the rigors of preparation, the ease of this casserole is further magnified by the availability of pre-chopped, pre-washed bagged kale and pre-shredded cheese. Streamlining the process, these shortcuts honor the importance of both convenience and care during times where every gesture of love matters. Join us as we unravel the tale of this comforting kale-infused casserole, a dish that transcends its deliciousness to offer comfort in a time of need.

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Creamy Kale and Pasta Casserole

Author Amber Carvaly

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Ingredients

• 4 quarts water
• ¼ cup plus 1 1⁄ 2 tsp. kosher salt, divided
• 1 (16-oz.) package chopped fresh kale
• 4 cups soy milk
• 6 tablespoons cold non dairy butter, cut into pieces
• 1 cup chopped yellow onion (from 1 onion)
• 6 tablespoons all-purpose flour
• 1 (8-oz.) package shredded non dairy Monterey Jack cheese (about 2 cups)
• 1 teaspoon hot sauce (such as Tabasco)
• ½ teaspoon black pepper
• 8 ounces uncooked medium-size shell pasta, cooked according to package directions
• ½ cup panko (Japanese-style breadcrumbs)
• 1 tablespoon olive oil

Instructions

1. Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high.
2. Add chopped kale; cook until tender, 5 to 7 minutes.
3. Drain and pat dry with paper towels. Cool 10 minutes.
4. Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.
5. Hot tip! We are about to make an easy roux.
6. Melt butter in Dutch oven over medium.
7. Add chopped onion, and cook, stirring occasionally, until tender, about 6 minutes.
8. Add flour, and cook, whisking constantly, 2 minutes.
9. Whisk in hot milk and increase heat to medium-high.
10. Bring to a low boil, whisking often.
11. Cook, whisking often, until thickened, about 6 minutes.
12. Remove from heat
13. Whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt.
14. Roughly chop your cooled kale.
15. Fold kale and cooked pasta into cheese sauce.
16. Pour into a greased 11- x 7-inch baking dish.
17. Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture.
18. Broil until panko is golden brown, 1 to 2 minutes.
19. Serve immediately and enjoy!

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