Cheesy Mushroom and Swiss Chard Bake via JennySheaRawn.com

Cheesy Mushroom and Swiss Chard Bake

Cheesy Mushroom and Swiss Chard Bake.

Garlicky sauteed baby bella mushrooms and Swiss chard tossed with sharp cheddar, chewy farro and tangy red onion all topped with more cheddar and crunchy seasoned panko bread crumbs and baked until golden brown.

We’ve been loving “bakes” lately. I’m calling this a bake because … you probably remember … I don’t like the word casserole. That word reminds me of mayonnaise laden dishes – and I am NOT a mayo fan. But I do love many mayo-less casseroles, aka bakes. This vegetarian bake is one of our favorites. You can assemble it ahead of time so all you have to do is pop it in the oven 35-40 minutes before you’re ready for dinner.

Have bakes or casseroles been on your menu this fall? What’s your favorite kind?

Before kids, Adrian and I used to spend a lot of time in the kitchen prepping dinner. Many times with a glass of wine or two. With two kiddos (one who gets VERY hangry when he’s hungry), we have very little time to spend cooking come dinnertime. Most weekdays, I prep dinner during the day so we don’t need to think about what we’re going to eat while one or two kiddos are screaming once 5:30/6pm rolls around.  So, we’ve turned to a lot of bakes like this. They’re so good. And they’re pretty much fail-proof. After all, your combining veggies + whole grains + seasoning + LOTS of cheese. Delish.

Cheesy Mushroom and Swiss Chard Bake via JennySheaRawn.comWe’ll either go fully vegetarian for dinner and serve this with a salad or we’ll throw some chicken / fish / tofu in the oven or on the grill and serve it alongside.

This dish is pretty versatile. If you can’t find frozen swiss chard, use spinach or kale. If you prefer another grain to farro, use whateever you prefer. We usually batch cook whole grains on the weekend, so typically I’ll add whatever grain we’ve made into this dish so I don’t have to take the time to cook the grain first. You can also buy great quality precooked whole grains (shelf stable or frozen) so that’s an option as well.

The whole family should love this. I say should, because Lucca loves it … just picked apart. He currently needs all his ingredients separate, so when I’m prepping this, I put each cooked ingredient into a separate bowl :). Yep. Do your kids do the same? It’s a stage, right?

Cheesy Mushroom and Swiss Chard Bake via JennySheaRawn.com

Here’s how to make this Cheesy Mushroom and Swiss Chard Bake. If you make it, LMK how you like it!

 

Cheesy Mushroom and Swiss Chard Bake

Total Time: 60 minutes

Yield: 6-8

Cheesy Mushroom and Swiss Chard Bake

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 8 oz baby bella mushrooms, sliced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 10 oz packages frozen swiss chard (we used Cascadian Farm brand)
  • 2 cups cooked faro (or use another whole grain)
  • 1 red onion, diced
  • 2 6 oz bags shredded cheddar
  • 1 cup Italian seasoned panko crumbs

Instructions

  1. Preheat oven to 350 degrees F. Spray a large baking dish (we used a 13" x 9"dish) with cooking spray.
  2. In a skillet, heat olive oil over medium heat. Add mushrooms and saute, stirring frequently until liquid is absorbed and mushrooms begin to brown, about 10 minutes. Add garlic and thyme to mushrooms during the last minute of cooking. Place cooked mushrooms/garlic/thyme into prepared baking dish. Into the same skillet, add frozen swiss chard. Saute over medium heat until liquid is absorbed, about 10 minutes.
  3. Remove pan from heat and add swiss chard to the baking dish. Add farro, red onion, 6 oz cheddar to baking dish. Toss all ingredients in baking dish. Top with additional 6 oz cheddar and panko crumbs.
  4. Place baking dish into oven for 35-40 minutes, or until cheese is nicely melted and bread crumbs are lightly browned and toasted.
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Cheesy Mushroom and Swiss Chard Bake via JennySheaRawn.com

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{ 2 comments… add one }
  • Rebecca December 6, 2017, 4:08 pm

    this looks delicious! love all the mushrooms in it

    • Jenny Rawn January 5, 2018, 10:45 am

      @Rebecca, thank you!

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