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Now that the temperatures are dropping rapidly and fall winds are picking up this delicious kale casserole is the perfect easy comfort food dish.
Kale casserole with minced meat
I love a good casserole and this delicious kale casserole is easy to make and the perfect dish for those cold rainy days of fall and winter. Or even better for snowy days but not sure if we will have any snow. It usually doesn’t happen…
Now for this kale casserole you need potato mash for topping the tomato sauce based minced beef. I love adding loads of cheese on dishes like this so I also add a bit of the grated cheese through the potatoes. Extra delicious and creamy!
Perfect comfort food
The fun part about this kale casserole is that it also keeps really well. So if you have leftovers you can either keep it in the fridge for up to 2-3 days or freeze it in portions so you always have a portion ready to go whenever you feel like it. In the freezer it will keep for up to three months.
Since I live alone I do try and freeze as much of these portions as I can. Always a good idea for those times when I have no time for cooking. Or don’t feel like cooking. You can reheat in the microwave or in the oven.
Keep in mind when reheating in the oven from frozen it can take quite a bit of time before it is fully heated through.
Kale casserole
Ingredients
- 500 gr potatoes peeled
- 1,5 dl hot milk
- butter
- 3 tbsp celery finely sliced (not the sticks but the leaves)
- 100 gr cheese grated
- 100 gr bacon diced
- 500 gr kale finely sliced
- 300 gr minced beef
- 1 dl cream
- 1,5 dl chicken stock
- 3 tbsp tomato puree
- salt and pepper
How to make the kale casserole
- Preheat oven to 200˚Celsius/400˚F and place a wok and large skillet on the furnace. Keep an oven dish (preferably a high one) close at hand
- Boil potatoes with some salt for 20- 25 minutes. Mash potatoes and stir with the hot milk, half of the grated cheese and the sellery. Add salt and pepper to taste.
- Cook bacon in the wok crunchy and add the kale. Stir fry for about five minutes and then add the cream, stock and some salt and pepper. Let the kale simmer for ten minutes.
- Cook the minced beef brown in the frying pan and break it up with a fork or spatula. Then add tomato puree and bring to taste with salt and pepper. Let this simmer on low heat for about five minutes. If you like spicy just add a few drops of tobasco sauce.
- Put a layer of kale in the oven dish and put a layer of minced beef mixture on top. Repeat this in adding another layer of kale and beef on top. Finish off with a big layer of the potato mash and sprinkle the remaining grated cheese over the mash. Place in the centre of the oven for about 30 minutes. If you have a grill in the oven turn it ont in the last five minutes to give the cheese a crunchy golden crust.
- Get the casserole from the oven, cut into four portions and distribute on plates. Enjoy!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
