An egg casserole without cheese? Yes, it can exist, thanks to the creaminess of mayonnaise. Some cooks prefer to make their own mayonnaise, but I still buy mine in bulk.
When I served a previous incarnation of this casserole at a group function, no one even seemed to miss the cheese. Should you have any diners that despise mushrooms, you may divide the casserole in half and swap out half of the mushrooms for zucchini, ham, or cooked sausage. I used one pan and arranged one side of the casserole to include mushrooms and one side without; to do this, I layered the casserole like a half-and-half pizza. The result was that for a few moments at least, harmony was achieved.
Mushroom and Kale Egg Casserole
- 1 and 1/2 cups cooked rice
- 6 eggs, lightly beaten
- 1/3 cup mayonnaise
- 2 Tbsp. water or rice milk
- 1/2 tsp yellow mustard
- 1/2 medium yellow onion, chopped
- 1 cup (packed) chopped fresh kale
- 1 cup fresh mushrooms, sliced*
- 1/2 cup green onions, chopped
- 1 tsp Italian spice mix
- 1/2 tsp rubbed sage
- 1/2 tsp sea salt
- 1/4 tsp paprika
- garlic salt to taste
- Preheat oven to 350 degrees F. Brown yellow onion in a medium saute pan. Add kale and saute until wilted. Transfer cooked kale and onions to a 2 quart baking dish. Add mushrooms to skillet and saute until tender. Add Italian spices and rubbed sage. Season to taste with garlic salt. Transfer mushrooms to baking dish.
- In a medium bowl, whisk together mayonnaise, mustard, salt, paprika and water (or rice milk). Add beaten eggs and whisk to blend. Stir in rice.
- Pour egg, mushroom (or meat) and rice mixture into the baking dish. Gently stir to evenly distribute ingredients. Top with chopped green onions.
- Bake at 350 F degrees for 30 minutes or until eggs are set in the middle.
Find more healthy recipes at Pennywise Platter.
I’m also sharing this recipe at Saturday Dishes.