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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!
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