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Kale Layered Casserole

Kale Layered Casserole No need to defrost the kale. Just break it up in a bowl and you’ll be good to go! This is a high protein dish that is great for potluck suppers. The garlicky flavor is really wonderful! Serves 6-8.


  • 2 c cooked brown rice
  • 1-16 oz bag frozen chopped kale
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 medium onion, chopped
  • 1-10 oz can condensed cream of mushroom soup
  • 16 oz cottage cheese
  • 2 c shredded cheddar cheese


  1. Preheat oven to 350 degrees F and butter a 13 x 9 x 2 inch baking dish.
  2. Place the rice in the bottom, forming an even layer.
  3. In a large bowl mix the kale with the garlic powder, salt and pepper. Use hands to break up kale and blend fully. Add the seasoned kale in a layer over the rice.
  4. Sprinkle the onions on top.
  5. Spoon the cottage cheese on top, and use back of spoon to spread evenly over all.
  6. Spoon the undiluted soup mix and spread evenly. Sprinkle remainder of cheese on top.
  7. Bake uncovered for 45 minutes. Serve hot.

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