Bison Kale and Veggie Bake

I love casseroles like this! They’re easy, tasty, and done quickly 🙂 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 🙂

Ingredients:

• 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

Instructions:

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  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!