Sweet Potato & Kale Casserole

Sweet Potato & Kale Casserole

Ready to make a comforting, nutrient-packed casserole that the whole family will love? This Sweet Potato & Kale Rice Casserole features several hearty and healthy ingredients.

This recipe stars U.S.-grown long-grain white rice and comes to us from our friend @beautifuleatsandthings in partnership with RD Blogger and USA Rice.

  • Servings
    6
  • Prep Time
    10 mins
  • Cook Time
    42 mins
  • Total Time
    52 mins

Ingredients

  • 3 cups cooked long-grain rice
  • 2 tbsp olive oil
  • 1 large sweet potato, peeled & cut into ½ inch cubes
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed & leaves shredded into small pieces
  • ⅓ cup green onions, chopped
  • 1 cup sour cream
  • 1½ cups freshly shredded mozzarella cheese, divided
  • Salt & pepper to taste

Directions

  • Preheat the oven to 350ºF. Lightly grease a baking dish with nonstick spray and set aside.
  • In a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the sweet potatoes and garlic. Cover and cook for 7 minutes, stirring occasionally.
  • Add in the kale and green onions. Cover again and continue to cook for about 8 to 10 minutes, stirring occasionally, or until the potatoes are tender and the kale is wilted.

    *If the skillet gets dry during cooking, add in a splash of water.
  • Remove from the heat and add the vegetable mixture to the baking dish. Next, add in the rice, sour cream, half of the mozzarella cheese, and salt/pepper to taste. Mix until well combined.
  • Spread evenly and sprinkle the top with the remaining mozzarella cheese.
  • Bake for about 20-25 minutes, or until heated through and the cheese is melted.