We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sunchoke & Egg Noodle Casserole
with Kale & Mornay Sauce
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 600 Cals/serving
-
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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered