Kale Casserole

• total time: 24 minutes

Ingredients

take note from the housewives of the midwest, they’ve been doing it for decades. save time, make a casserole

here’s how to make it:

2 tbsp oil

4 garlic cloves, minced

2” ginger, minced

1/2 tsp five spice

1 tbsp white miso

1/4 cup mirin

1 tbsp soy sauce

1 1/2 cup milk

1/2 cup white wine

1 tbsp AP flour

2 (5oz) cans tuna, drained

12 oz corkscrew or cascatelli nooodles

1 cup chopped kale

1/3 cup breadcrumbs

1 tbsp butter

Process:

Directions

Preheat oven to 400F

Grease a 9x13 or 8x8 casserole dish. Boil your noodles in heavily salted water until just under al dente following the boxed instructions.

In a separate pot, heat the oil over medium-low heat. Saute the garlic and ginger until combined. Add the five spice, and saute until fragrant.

Add the white miso, soy sauce, mirin, and milk. Stir until combined, then add the wine. Bring to a strong simmer and let cook down for 3-4 minutes. Sprinkle in the flour and whisk until incorporated and thickened slightly. Remove from heat.

Drain the noodles and place in a large bowl. Add the sauce, drained tuna, chopped kale, and red pepper flakes. Place in the greased baking dish. Cover with aluminum foil and bake for 15 mins

Toss breadcrumbs with melted butter until combined then sprinkle over the casserole. Remove casserole from oven and take off the foil, sprinkle with breadcrumbs, then bake for another 5-7 mins or until golden

Garnish with chopped parsley and serve with chili crisp