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| Baked Apple and Kale Casserole |
"This clean vegetarian side dish may be used as a dip, too. You can use mayonnaise instead of yogurt."
Ingredients :
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup nonfat undeniable yogurt
- 1 egg, crushed
- 6 ounces shredded Monterey Jack cheese
- 10 ounces kale, chopped
- 2 red apples, peeled and chopped
- 1 slice white onion, chopped
- salt and ground black pepper to flavor
- 1 pinch paprika, or to flavor
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
|---|
- Preheat oven to 350 levels F (one hundred seventy five degrees C).
- Whisk cream of mushroom soup, yogurt, and egg together in a nine-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly mixed. Season with salt, pepper, and paprika. Cover pan with aluminum foil.
- Bake in the preheated oven till casserole is warmed and bubbling, approximately 45 mins.
Notes :
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