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Kale and Green Bean Casserole

Provided by:

Sarah LeVesque, Recent ASU Nutrition Student

Ingredients:

1 Basket Sliced Mushrooms
1 Basket Sliced Mushrooms
1 Basket Sliced Mushrooms
2 Cloves Garlic, Minced
2 Cloves Garlic, Minced
2 Cloves Garlic, Minced
2 TableSpoons Butter or oil
2 TableSpoons Butter or oil
2 Tablespoons Butter or Oil
2 Bunches Kale, Chopped and sliced
2 Bunches Kale, Chopped and sliced
2 Bunches Kale, Chopped and Sliced into Medium Sized Pieces
3 Cups Green Beans, Cooked and Cut into 1-inch Pieces
3 Cups Green Beans, Cooked and Cut into 1-inch Pieces
3 Cups Green Beans, Cooked and Cut into 1-inch Pieces
1/4 Cup Flour
1/4 Cup Flour
1/4 Cup Flour
1 Cup Chicken/ Vegetable Broth
1 Cup Chicken/ Vegetable Broth
1 Cup Chicken/ Vegetable Broth
1 Cup Milk
1 Cup Milk
1 Cup Milk
1 Cup Gruyere
1 Cup Gruyere
1 Cup Gruyere
2/3 Cup Friend Onions
2/3 Cup Friend Onions
2/3 Cup Fried Onions

Directions:

1. Preheat oven to 350F. 2. Sauté the garlic and mushrooms in butter in a large pan for about 4 minutes. 3. Add the chopped kale and sauté for about 4 minutes or until wilted. 4. Stir in the broth, milk, salt, pepper, and flour with a whisk. Bring to a boil and remove from heat. 5. In an oven-safe pan, add the green beans. Then carefully pour the mixture into the oven-safe pan, mixing the green beans, kale, and mushrooms. 6. Mix in half a cup of gruyere, and sprinkle the rest on top with the fried onions. 7. Put into the oven for about 10-15 minutes, or until golden brown and crispy. 8. Bring to a friend house and enjoy!