Sunchoke & Egg Noodle Casserole with Kale & Mornay Sauce

Sunchoke & Egg Noodle Casserole

with Kale & Mornay Sauce

45 MIN
2 Servings
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From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Sunchoke & Egg Noodle Casserole with Kale & Mornay Sauce
Title
time-saving
tips & techniques
Sunchoke
Egg Noodles
Milk
Casserole Spice Blend
Curly Kale
All-Purpose Flour
Butter
Shallot
How To: Roux
How To: Properly Salt Cooking Water
Fontina Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Cook the noodles:
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.

Cook the vegetables:
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.

Make the Mornay sauce:
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.

Assemble the casserole:
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.

Bake the casserole & plate your 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!

Tips from Home Chefs

Sunchoke & Egg Noodle Casserole

Prepare the ingredients:
How To: Properly Salt Cooking Water
How To: Separate Leafy Greens from the Stems
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.

Cook the noodles:
Cook the vegetables:
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.

Make the Mornay sauce:
How To: Roux
Assemble the casserole:
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!

Bake the casserole & plate your dish:
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