Kale and Wild Rice Casserole

I found this recipe in the Thanksgiving Issue of Taste of the South Magazine and wanted to post it for safe keeping.

• Ready In: 45 mins
• Serves: 8
• Yields: 8

Ingredients

• 3  tablespoons olive oil
• 1  cup yellow onion, chopped
• 1  tablespoon garlic, freshly minced
• 8  ounces cremini mushrooms, sliced
• 2  teaspoons kosher salt
• 1⁄4 teaspoon  red pepper, crushed
• 1  bunch kale, ribs and stems removed, then chopped (about 8 cups)
• 1⁄4 cup flour
• 2  cups chicken broth
• 1 1⁄2 cups half-and-half
• 1  cup gruyere cheese, shredded, divided
• 2 1⁄2 cups wild rice, cooked

Directions

1. Preheat oven to 350 degrees. Spray a 2 qt baking dish with nonstick cooking spray. Set aside.
2. In a large nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms, salt and red pepper. Cook, stirring occasionally until onion softens, approximately 10 minutes. Add kale in batches, stirring until wilted after each addition. Stir in flour; cook 1 minute. Gradually add broth and half and half, stirring constantly until thickened, approximately 5 minutes. Add 1/2 c cheese and rice, stirring to combine. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
3. Bake until bubbly and cheese melts, approximately 25 minutes. Serve immediately.