Kale casserole

  • 4 persons
  • 30 minutes preparation
  • 30 min.


  • 550 g Tomato Blend
  • 500 g potatoes
  • 500 g kale
  • 300 g beef mince
  • 100 g bacon
  • 200 g grated cheese
  • 150 ml warm milk
  • 3 tbsp finely chopped celery leaves
  • butter


1. Preheat the oven to 200 ˚C and grease an oven-proof dish with some butter.
2. Peel and chop the potatoes. Finely chop the celery leaves and slice the bacon into strips.
3. Boil the potatoes until tender (20-25 minutes) and puree them with the warm milk, half of the cheese, and the celery leaves.
4. Fry the bacon strips in a wok until crispy, then add the kale and fry for five minutes. Add the Tomato Blend and simmer for ten minutes.
5. Brown the beef mince in a frying pan.
6. Spoon a layer of the kale mixture into the oven-proof dish, then add a layer of beef mince. Repeat with a layer of kale and a layer of beef. Top with the potato puree and sprinkle with the rest of the grated cheese.
7. Bake in the oven for 30 minutes. If the top is not brown, turn on the grill for the final five minutes of cooking until a lovely golden crust forms.

The tasteful and versatile tomato base

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