Herbed Escarole Casserole
Elevate your weeknight dinner game with this irresistible Herbed Escarole Casserole, a hearty comfort dish that’s as nourishing as it is flavorful. This recipe transforms tender escarole into a savory delight with layers of melted mozzarella, a splash of rich heavy cream, and a golden, buttery breadcrumb topping infused with Parmesan cheese. Sautéed with garlic, onion, and aromatic fresh herbs like thyme and rosemary, this casserole strikes the perfect balance between rustic charm and gourmet sophistication. Ideal for family dinners or as a delectable side dish, it’s baked to bubbly perfection in just under an hour. Whether you're exploring new ways to enjoy leafy greens or looking for an easy-to-share crowd-pleaser, this creamy, herb-forward casserole is a must-try addition to your recipe collection.
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Recipe Information
Ingredients
- 2 heads escarole
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup bread crumbs
- 0.75 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the escarole heads, remove any damaged leaves, and rinse thoroughly. Chop the leaves into bite-sized pieces.
Bring a large pot of salted water to a boil. Blanch the escarole for 2 minutes, then drain and press out excess water using a clean kitchen towel. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion and cook until fragrant and softened, about 3-4 minutes.
Stir in the chopped thyme, rosemary, salt, and black pepper, cooking for an additional minute to release the herb aromas.
Add the blanched escarole to the skillet and sauté for 3-4 minutes, allowing the flavors to combine. Remove from heat.
Lightly grease a 9x9-inch baking dish. Spread half of the sautéed escarole mixture evenly in the bottom of the dish.
Sprinkle half of the shredded mozzarella cheese over the escarole, then repeat with the remaining escarole and mozzarella.
Pour the heavy cream evenly across the top of the casserole to add moisture and creaminess.
In a small bowl, combine the bread crumbs, grated Parmesan cheese, and melted butter. Mix until the crumbs are coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole as a topping.
Transfer the casserole to the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Allow the casserole to cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 16.1 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1991 mg | 153% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1942 mg | 41% | |
*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.
