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Kale and Green Bean Casserole
  • 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!
Provided by:
Sarah LeVesque, Recent ASU Nutrition Student

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