Creamy Kale Casserole

Recipe by: Daphne T.

Create this dish for your next holiday meal and watch it disappear.


  • 2 (14 oz.) packages frozen Pictsweet Farms Cut Leaf Kale
  • 1 tablespoon butter
  • 1/2 cup frozen Pictsweet Farms Chopped Onions
  • 1/2 teaspoon garlic, minced
  • 1/2 cup evaporated milk
  • 2 teaspoons flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 8 oz. pepper jack cheese, shredded
  • 1/2 cup instant stuffing mix, canister style
  • 4 tablespoons warm water


Preheat oven to 350 degrees. Cook kale according to package instructions and drain well. In a non-stick skillet, melt butter and saute onions until translucent. Add garlic and continue to cook for 1 minute. In a small bowl, whisk together evaporated milk, flour, black pepper, red pepper flakes, salt, Worcestershire sauce, and celery seed. When well blended, add milk mixture to skillet with onions. Cook on low until mixture thickens. Remove from heat and mix with cooked kale and pepper jack cheese. Pour into greased casserole dish. Blend stuffing mix and water until water is absorbed. Sprinkle evenly over casserole and bake for approximately 15 minutes until stuffing mix begins to brown and dish becomes bubbly.