Sun-Dried Tomato and Kale Casserole

  • Servings: 4
  • Prep: 10
  • Cook Time: 30

This creamy and cheesy casserole is a vegetarian delight that will please the entire family.


12 oz.No Yolks® Extra Broad
2 Tbspbutter
3garlic cloves, minced
4 tspall-purpose flour
2 1/2 cupswhole milk
1/2 tspsalt
1/2 tsppepper
8 ozplain brick-style cream cheese, cut into cubes
4 cupskale, shredded
1/3 cupsun-dried tomatoes, finely chopped
2/3 cupParmesan cheese, grated and divided
1 cupmozzarella cheese, shredded
2 Tbspfresh parsley, finely chopped


  1. Preheat oven to 400˚F. Cook pasta according to package directions. Meanwhile, melt butter in large skillet set over medium heat; cook garlic for 1 to 2 minutes or until softened. Sprinkle with flour; cook for 1 to 2 minutes or until smooth.
  2. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; stir in salt and pepper. Cook, stirring frequently, for 8 to 10 minutes or until thickened slightly. Reduce heat to low.
  3. Whisk in cream cheese until smooth and melted. Stir in kale and sun-dried tomatoes; cook for 2 to 3 minutes or until kale starts to wilt. Stir in 1/2 cup of the Parmesan cheese.
  4. Toss sauce with pasta until well coated. Transfer to greased 9-inch square baking dish. Sprinkle with mozzarella and remaining Parmesan.
  5. Bake for 15 to 20 minutes or until golden and heated through. Sprinkle with parsley before serving.


  • For a variation, substitute spinach for kale, Asiago for Parmesan cheese, and basil for parsley.