Dandelion Casserole
Transform your next meal with this hearty and nutrient-packed Dandelion Casserole, a vibrant twist on comfort food that effortlessly combines wholesome ingredients and bold flavors. This recipe stars tender, slightly bitter dandelion greens, perfectly balanced by the creaminess of heavy or plant-based cream and the savory goodness of Parmesan and optional cheddar cheese. Layers of sautéed vegetables, protein-rich quinoa or rice, and a golden breadcrumb topping come together in this satisfying baked dish. Perfect for weeknight dinners or entertaining, this casserole is easy to prepare, taking just 15 minutes of prep time, and bakes to bubbly perfection in 35 minutes. Naturally adaptable for vegetarian and gluten-free diets, it’s a delicious way to elevate humble ingredients into a comforting meal. Serve it warm with a side salad or crusty bread for a truly memorable dining experience!
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Recipe Information
Ingredients
- 4 cups Dandelion greens
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 2 medium Carrots, diced
- 2 cups Cooked quinoa or rice
- 1 cup Vegetable broth
- 1 cup Heavy cream or plant-based cream
- 1 cup Parmesan cheese, shredded
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Optional: grated cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with non-stick spray or a small amount of olive oil.
Thoroughly wash and trim the dandelion greens, removing any tough stems. Chop them into bite-sized pieces and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and diced carrots to the skillet and cook for another 3 minutes, stirring occasionally.
Stir in the chopped dandelion greens and cook for 2-3 minutes, or until they are slightly wilted.
Add the cooked quinoa or rice to the skillet and mix well to combine the ingredients.
Pour in the vegetable broth and heavy cream, stirring gently. Add salt, black pepper, and paprika for seasoning. Let the mixture simmer for 5 minutes.
Transfer the mixture to your prepared casserole dish and spread it out evenly.
Sprinkle the shredded Parmesan cheese over the top, followed by the breadcrumbs. If using, add the optional grated cheddar cheese for extra cheesiness.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy warm as a flavorful and hearty meal!
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5188 mg | 226% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 30.9 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2529 mg | 195% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
