Healthy Squash and Kale Casserole

Ingredients

• 3 cups brown rice frozen thawed
• 1 large eggs beaten
• 1 small garlic clove minced
• 5 ounces kale finely chopped
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup chicken broth low-sodium
• 2 tablespoons mayonnaise 
• 2 tablespoons olive oil 
• 1 cup panko bread crumbs 
• 0.3 cup parmesan grated
• 1 cup swiss grated
• 0.3  onion yellow chopped
• 8 ounces of diced yellow
• 8 ounces of diced

Equipment

• bowl
• frying pan
• oven
• casserole dish
• aluminum foil

Directions

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes.
3. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes.
4. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more.
5. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes.
6. Remove from the heat and stir in the mayonnaise.
7. Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray.
8. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper.
9. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes.
10. Serve hot.
11. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.