Sun-Dried Tomato and Kale Casserole
This creamy casserole is a cheesy delight that will please the entire family.
Ingredients
- 12 oz. No Yolks® Broad
- 2 Tbsp butter
- 3 garlic cloves, minced
- 4 tsp all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz plain brick-style cream cheese, cut into cubes
- 4 cups kale, shredded
- 1/3 cup sun-dried tomatoes, finely chopped
- 2/3 cup Parmesan cheese, grated and divided
- 1 cup mozzarella cheese, shredded
- 2 Tbsp fresh parsley, finely chopped
Directions
- 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.
- 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.
- 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.
- Toss sauce with pasta until well coated. Transfer to greased 9-inch square baking dish. Sprinkle with mozzarella and remaining Parmesan.
- Bake for 15 to 20 minutes or until golden and heated through. Sprinkle with parsley before serving.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
