Sunchoke & Egg Noodle Casserole with Kale & Gouda Mornay Sauce

• Produce

  • 1 Bunch Kale
  • 1 Shallot
  • 4 oz Sunchokes

• Pasta & Grains

  • 6 oz Egg noodles

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 tbsp Casserole spice blend

• Nuts & Seeds

  • 2 tbsp Walnuts, roasted

• Dairy

  • 2 tbsp Butter
  • 2 oz Gouda cheese
  • 3/4 cup Whole milk

Found on blueapron.com

Description

Ingredients

• 6 Ounces Egg Noodles
• 3 Ounces Fontina Cheese
• ¾ Cup Whole Milk
• 4 Ounces Sunchokes
• 1 Bunch Kale
• 3 Tablespoons All-Purpose Flour
• 2 Tablespoons Butter
• 1 Shallot
• 1 Tablespoon Casserole Spice Blend (Mustard Powder, Onion Powder, Sweet Paprika, Garlic Powder, Smoked Sweet Paprika, Dried Parsley Flakes & Cayenne Pepper)

Directions

• 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!

Nutrition