Recipes and Cooking Cheesy Greens and Grains Casserole 4.0 (1) 1 Review This healthful and hearty dish is a colorful infusion of kale, spinach, and sweet potato. The melted cheese and toasted walnuts make an ultimate comforting bite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Bake Time: 35 mins Total Time: 55 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 medium sweet potato (8 oz,), peeled and cut into 3/4-inch cubes 1 large onion, chopped 4 cloves garlic, minced 2 tablespoon olive oil ½ cup vegetable broth 1 5-6 ounce pkg. baby spinach 6 cup thinly sliced stemmed fresh kale 2 cup cooked brown rice 2 cup cooked lentils 1 ½ cup shredded Gruyere or Swiss cheese (6 oz.) 4 eggs, lightly beaten 1 teaspoon salt ½ teaspoon black pepper Toasted walnuts Directions Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. In a 5- to 6-qt. pot cook potato, onion, and garlic in hot oil over medium 6 to 8 minutes or until potato is just tender. Stir in broth; bring to boiling. Gradually add spinach and kale, stirring after each addition until wilted. Stir in rice, lentils, half of the cheese, the eggs, salt, and pepper. Transfer to the prepared dish, spreading evenly. Cover with foil. Bake, covered, 25 minutes. Top with the remaining cheese. Bake, uncovered, 10 to 15 minutes more or until heated through. Sprinkle with toasted walnuts. Tip Cooked rice and lentils can be found in the refrigerated section of most grocery stores. To cook from dry, use 2/3 cup rice and 1 cup lentils and cook each according to package directions. Rate it Print Nutrition Facts (per serving) 367 Calories 16g Fat 38g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 367 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 116mg 39% Sodium 571mg 25% Total Carbohydrate 38g 14% Total Sugars 5g Protein 19g Vitamin C 46.1mg 231% Calcium 353mg 27% Iron 4.1mg 23% Potassium 679mg 14% Folate, total 198mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.