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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup nonfat plain yogurt
- 1 egg, beaten
- 6 ounces shredded Monterey Jack cheese
- 10 ounces kale, chopped
- 2 red apples, peeled and chopped
- 1 slice white onion, chopped
- salt and ground black pepper to taste
- 1 pinch paprika, or to taste
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk cream of mushroom soup, yogurt, and egg together in a 9-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly combined. Season with salt, pepper, and paprika. Cover pan with aluminum foil.
- Bake in the preheated oven until casserole is warmed and bubbling, about 45 minutes.
