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Sunchoke & Egg Noodle Casserole
with Kale & Mornay Sauce
Cook Time
30-40mins
Makes
2 Servings
Nutrition
The secret to a crowd-pleasing casserole is its layers of complementary flavors. For tonight's cool-weather version, we’re sautéing earthy kale with sunchokes, bringing out their sweetness and subtle nutty flavor. (Chefs, take note: sunchokes can naturally turn pink around the edges after being cut.) We're wrapping our vegetables and twisty egg noodles in a rich Mornay sauce—a traditional French sauce made by adding cheese and milk to a base of flour and butter.
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Ingredients
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Title
- 6 Ounces Egg Noodles
- 3 Ounces Fontina Cheese
- ¾ Cup Whole Milk
- 4 Ounces Sunchokes
- 1 Bunch Kale
- 3 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter
- 1 Shallot
- 1 Tablespoon Casserole Spice Blend (Mustard Powder, Onion Powder, Sweet Paprika, Garlic Powder, Smoked Sweet Paprika, Dried Parsley Flakes & Cayenne Pepper)
Instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the sunchokes; quarter lengthwise, then thinly slice crosswise. Remove and discard the kale stems; roughly chop the leaves. Peel and thinly slice the shallot. Grate the cheese.
2
Cook the noodles:
Add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite).
Reserving ½ cup of the noodle cooking water, drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
Rinse and wipe out the pot.
3
Cook the vegetables:
While the noodles cook, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot.
Add the sunchokes and season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until lightly browned and slightly softened.
Add the kale and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted.
Add ⅓ cup of water and cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
4
Make the Mornay sauce:
While the vegetables cook, in the pot used to cook the noodles, heat the butter on medium-high until melted.
Add the spice blend and flour. Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined.
Slowly whisk in the milk and reserved noodle cooking water; cook, whisking constantly, 2 to 3 minutes, or until slightly thickened.
Add the cheese and cook, whisking frequently, 1 to 2 minutes, or until thoroughly combined.
Turn off the heat and season with salt and pepper to taste.
5
Assemble the casserole:
Transfer the cooked vegetables and cooked noodles to the pot of Mornay sauce; stir to thoroughly combine. Season with salt and pepper to taste.
Transfer the mixture to a baking dish.
6
Bake the casserole & plate your dish:
Place the casserole in the oven and bake 10 to 12 minutes, or until golden brown and heated through.
Remove from the oven and let stand for at least 2 minutes before serving.
Divide the baked casserole between 2 dishes. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the sunchokes; quarter lengthwise, then thinly slice crosswise. Remove and discard the kale stems; roughly chop the leaves. Peel and thinly slice the shallot. Grate the cheese.
2
Cook the noodles:
Add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite).
Reserving ½ cup of the noodle cooking water, drain thoroughly; rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
Rinse and wipe out the pot.
3
Cook the vegetables:
While the noodles cook, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot.
Add the sunchokes and season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until lightly browned and slightly softened.
Add the kale and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted.
Add ⅓ cup of water and cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
4
Make the Mornay sauce:
While the vegetables cook, in the pot used to cook the noodles, heat the butter on medium-high until melted.
Add the spice blend and flour. Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined.
Slowly whisk in the milk and reserved noodle cooking water; cook, whisking constantly, 2 to 3 minutes, or until slightly thickened.
Add the cheese and cook, whisking frequently, 1 to 2 minutes, or until thoroughly combined.
Turn off the heat and season with salt and pepper to taste.
5
Assemble the casserole:
Transfer the cooked vegetables and cooked noodles to the pot of Mornay sauce; stir to thoroughly combine. Season with salt and pepper to taste.
Transfer the mixture to a baking dish.
6
Bake the casserole & plate your dish:
Place the casserole in the oven and bake 10 to 12 minutes, or until golden brown and heated through.
Remove from the oven and let stand for at least 2 minutes before serving.
Divide the baked casserole between 2 dishes. Enjoy!
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