Rating: 3.5 stars
50 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 6

Veggie lovers, this healthy casserole recipe was made just for you! Cauliflower, kale, carrots -- you name it, this healthy casserole has it!

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
bake:
40 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.

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  • In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.

  • For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

Nutrition Facts

365 calories; fat 14g; cholesterol 32mg; saturated fat 7g; carbohydrates 47g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 7g; protein 15g; vitamin a 9183.6IU; vitamin c 66.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 64.5mcg; vitamin b12 0.4mcg; sodium 355mg; potassium 677mg; calcium 292.8mg; iron 2.5mg.
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