Bison Kale and Veggie Bake


I love casseroles like this! They’re easy, tasty, and done quickly πŸ™‚ I really loved the addition of Kale and Zucchini and Squash, I normally don’t use those in casseroles and I’m glad I did! Excuse the pictures, anything taken after 8 pm looks just not as good 😦

Prep Time: 10 min

Cook Time: 25-30 Min

Serves: 2-4 depending on how hungry you are πŸ™‚


  • 1lb Ground bison
  • 8 oz Whole wheat rotini, cooked
  • 1/2 C. Zucchini, sliced into strips
  • 1/2 C. Squash, sliced into strips
  • 1/4 C. Shallots, diced
  • 1 Garlic clove, minced
  • 1 C. Mushrooms, sliced
  • 2-3 C. Kale, chopped into medium pieces
  • 1/2 C. Non fat Greek yogurt (like Fage).
  • 1 C. Monterrey Jack, shedded
  • 1/4 C. Parm Reg or Parmesan of your choice. *The good stuff, not Digornio, I don’t think that stuff is even real cheese haha.
  • 1 tsp Salt
  • 1 tsp Pepper
  • More of these three to taste, if needed.
  • 1 TBS Olive oil


  1. Cook noodles until al dente.
  2. Preheat oven to 325 F.
  3. In large skillet heat 1 TBS olive oil. on medium high, leaning on the Β higher end. Add shallots and garlic and cook for 3 min.
  4. Add bison and cook for 5 min then add veggies and cook for 304 min until meat is done.
  5. Turn heat to low and add in yogurt and monterrey jack and mix well then add salt and pepper.
  6. Add cooked pasta to mixture and mix well. Transfer to your casserole and top with parm cheese.
  7. Bake for 15-20 min until cheese is melted on top and nice and hot.

Enjoy and cheers!

22 responses »

  1. I was lucky enough to be in attendance for this dish last night and I can confirm that it was absolutely delicious! The kale and zucchini were a great addition that I wouldn’t typically expect in a casserole and the bison added great flavor as well.

  2. You are so creative and versatile! I’m not sure how I feel about Bison, but that is just my inexperience! The rest of the casserole sounds utterly fantastic, so maybe I can adapt? πŸ™‚ I so admire my many “foodie” friends who embrace food for the creativity that is offered. I sometimes have difficulty expanding, but I read and enjoy so many recipes and begin to think I need to break out a bit πŸ™‚ Debra

    • Thanks Debra, I know how you feel with bison, most people are the same way. You can always replace it with pork or beef if desired. I prefer bison because they are less saturated fat, more omegas, and usually raised more humanely than beef and pork. I try to always get meat from a local reputable source. I try to try one new thing a week (whether I want to or not) πŸ™‚ Good luck with “breaking out” it will be fun!

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