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Sunchoke & Egg Noodle Casserole Fill 1 Created with Sketch.

with Kale & Mornay Sauce

Easy
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
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step-by-step
instructions
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

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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
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.

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: