DONNASUE'S CORNBREAD MUSTARD GREEN CASSEROLE
The reason I created this is my friend Dora. When she gives me fresh mustard greens, there was only so much I could do with them. I wanted to make a Southern-style dinner casserole that would celebrate some of the traditional foods that I consider Southern.
Provided by Donnasue
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
- Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
- Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.
Nutrition Facts : Calories 690.2 calories, Carbohydrate 68.3 g, Cholesterol 125.2 mg, Fat 33.8 g, Fiber 9 g, Protein 30.3 g, SaturatedFat 15.5 g, Sodium 2032.8 mg, Sugar 8.1 g
MUSTARD GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
- Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
- In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
- In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
- Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.
CHEESY GREENS CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
- Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
- Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.
WINTER GREENS AND POTATO CASSEROLE
I eat greens year-round. A great casserole from Cooking Light. Per serving: 170 calories, 5.1 g fat, 7 g protein, 25.2 g carb, 4 g fiber, 14 mg cholesterol.
Provided by ratherbeswimmin
Categories Greens
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add water to a dutch oven and bring to a boil; add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally; drain and set aside.
- Arrange 2 cups potato slices in a single layer in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray; top with 1 cup onion; sprinkle with 1/4 teaspoon salt; top with half kale mixture; sprinkle with 1/2 cup cheese.
- Repeat layers once, ending with kale mixture.
- Top kale mixture with remaining 2 cups potatoes and sprinkle with remaining 1/2 cup cheese.
- Pour chicken broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt.
- Cover with aluminum foil.
- Bake in a 350°F oven for 45 minutes.
- Uncover and bake 30 minutes or until lightly browned and potatoes are tender.
Nutrition Facts : Calories 227.8, Fat 5.5, SaturatedFat 3, Cholesterol 11.4, Sodium 512.1, Carbohydrate 36.5, Fiber 7.2, Sugar 4.3, Protein 12.3
COLLARD GREEN CASSEROLE
This is from Recipe Secrets and it was a little vague, so I have adapted it to fit our needs, and the number of people eating...small can of greens and one-half can soup, versus large can greens and entire can of soup. Sorry, you will half to eye it, but it is pretty good. Prep time does not include preparing cornbread as I use leftovers.
Provided by Palmetto Cook
Categories Collard Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bake corn bread (or use leftovers).
- Melt butter in casserole dish in 350 degree oven.
- Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
- Repeat the layers, ending with cornbread.
- Bake for 30 to 35 minutes until warm throughout.
Nutrition Facts : Calories 209.8, Fat 15.9, SaturatedFat 8.6, Cholesterol 36.5, Sodium 696.7, Carbohydrate 14.8, Fiber 2.4, Sugar 5.7, Protein 3.2
BUSH'S® MUSTARD GREENS CASSEROLE
Mustard greens and seasoned bread crumbs make for a flavorful casserole that is great for a holiday feast or an everyday dinner.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Drain BUSH'S® BEST Mustard Greens. Combine with undiluted chicken soup and lemon juice. Put in greased 1 quart casserole. Top with crumbs or stuffing mix.
- Bake 20 minutes in 350 degrees F oven.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 20 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 857.1 mg, Sugar 1.5 g
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