Swiss Chard Casserole
Swiss Chard Casserole is delicious for breakfast, lunch, or dinner, and this meatless recipe is also gluten-free. This leafy greens casserole I’ve been making for years has mushrooms, garlic, Parmesan, and Mozzarella, plus a few surprise ingredients that add to the flavor.
PIN Swiss Chard Casserole to try it later!
This interesting Swiss Chard Casserole was a recipe I first tried years ago that intrigued me partly because of the addition of a little soy sauce to the egg mixture, which gave it lots of great Umami flavor. And then I started growing Swiss Chard in my garden and kept making this recipe, adapting it in lots of different ways through the years!
First, I replaced the breadcrumbs with hemp seeds, which made it a low-carb and gluten-free recipe. And now for quite a few years I’ve been making it with grated Parmesan added to the top of the casserole before it goes in the oven.
I was such a fan of Swiss Chard in the garden for the way you can cut it and it keeps growing back all summer, and this Swiss Chard Casserole that’s good any time of day came to be one of my favorite ways to cook Swiss Chard. And I’m happy this recipe now has new photos, and I hope that might entice you to try it if you’re a fan of Swiss Chard!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- onion
- Minced Garlic (affiliate link)
- Olive Oil (affiliate link)
- mushrooms
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Swiss chard
- grated Mozzarella cheese
- Hemp Hearts (affiliate link)
- eggs, beaten
- Spike Seasoning (affiliate link)
- Parmesan cheese
What is Swiss Chard?
Swiss Chard is a type of greens that has significant nutrients with impressive health benefits. It has many other names, including Chard, Silverbeet, Perpetual Spinach, or Mangold. Chard has shiny green leaves, with stems that can be a variety of colors, and I’m fond of a variety called Rainbow Chard, with mixed stem colors in the same pack of seeds. Chard is one of the easiest greens to grow, and it’s also very versatile in cooking, and well worth adding to your vegetable shopping list if you haven’t tried it.
Can you use other leafy greens in this recipe?
I’ve loved this casserole with Swiss Chard, but of course you can use other leafy greens like kale, collards, spinach, or even Bok Choy or turnip greens in this veggie casserole.
Can you use other cheese in the Swiss Chard Casserole?
If you’re not a fan of Swiss Cheese, or just have another type of cheese on hand, you can use any white cheese that melts well, such as Monterey Jack or Mozzarella.
How low in carbs is the Swiss Chard Casserole?
This tasty recipe with Swiss Chard has only 5 net carbs per serving, and 18 grams of protein!
How to make Swiss Chard Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C.
- Wash mushrooms if needed and chop into pieces.
- Cook chopped onions and minced garlic in olive oil for a few minutes. Add mushrooms and cook with soy sauce.
- When mushrooms are done remove the cooked mushroom mixture to a bowl.
- I love to make this with chard from my garden, but this time I had to buy some, and I wished I had gotten two bunches. I recommend using a generous amount of chard if you can.
- While the mushrooms cook cut away chard stems and chop leaves. (If you’re using garden chard, give them a good wash in a salad spinner.)
- Add chopped chard all at once to the pan. It will cook down quickly, about 3 minutes.
- Add the partly-cooked chard to the bowl with the mushroom-onion mixture, then stir in grated cheese, Hemp Hearts (affiliate link), and Spike Seasoning (affiliate link).
- Beat eggs and add them to the vegetable mixture in the bowl.
- You can probably bake this in a 9″ x 13″ casserole dish if you have a big bunch of chard, but I used a dish that was 8″ x 11″ to make six servings. (You can also bake it in individual servings using this Mini Loaf Pan (affiliate link) if you like the sound of that.) Whichever type of baking dish you use, spray with nonstick spray.
- Transfer egg mixture to the baking dish and sprinkle the top with coarsely-grated Parmesan cheese.
- Bake the casserole about 25-30 minutes.
- Serve the Swiss Chard Casserole hot, with a little sour cream to add at the table if desired!
Make it for a Low-Carb Meal:
Swiss Chard Casserole is a great meatless main dish. For a complete meal it would be great with one of these side dishes:
- Cucumber Avocado Salad with Feta
- Ottolenghi’s Perfect Lettuce Salad
- Sweet and Sour Cucumber Salad
- Broccoli Salad with Feta and Almonds
- No-Mayo Vinegar Coleslaw
Want More Ideas for using Swiss Chard?
You can use this round-up of Swiss Chard Recipes to see all the ideas I came up with through my many years of growing chard!
Swiss Chard Casserole
This Flavorful Swiss Chard Casserole will work for breakfast, lunch, or dinner.
Ingredients
- 1 small onion, diced small
- 1 T minced garlic (more or less to taste)
- 2 tsp. + 2 tsp. olive oil
- 8 oz. mushrooms, diced into small pieces (see notes)
- 2 tsp. soy sauce (see notes)
- 1 large bunch Swiss chard, stems cut out and cut into thin ribbons and then chopped (see notes)
- 3/4 cup grated Mozzarella cheese
- 1/4 cup Hemp Hearts (see notes)
- 8 eggs, beaten (or a few more if you're using a larger baking dish)
- 1 tsp. Spike Seasoning
- 1/2 cup Parmesan
Instructions
- Preheat oven to 375F/190C.
- Wash mushrooms if needed and chop into small pieces.
- Then cook the chopped onions and minced garlic in olive oil for a few minutes. Add mushrooms and cook with a bit of soy sauce.
- When they're done remove the cooked mushroom mixture to a bowl.
- While the mushrooms cook cut away the chard stems and chop the leaves. (If you're using garden chard, give them a good wash in a salad spinner.)
- Add chopped chard all at once to the pan you cooked the mushrooms in. It will cook down quickly, about 3 minutes.
- Add the partly-cooked chard to the bowl with the mushroom-onion mixture, then stir in the grated cheese, Hemp Hearts (affiliate link), and Spike Seasoning (affiliate link).
- Beat eggs and add them to the vegetable mixture in the bowl.
- You can bake this in a 9" x 13" casserole dish if you have a big bunch of chard, but I used a dish that was 8" x 11" to make six servings. You can also bake it in individual servings using a Mini Loaf Pan (affiliate link). Whichever type of baking dish you use, spray with nonstick spray.
- Transfer the egg mixture to the baking dish and sprinkle the top with coarsely-grated Parmesan cheese.
- Bake the chard casserole about 25-30 minutes.
- Serve hot, with a little sour cream to add at the table if desired!.
Notes
You can use minced garlic from a jar for this recipe.
I used brown Cremini mushrooms.
Use Gluten-Free Soy Sauce (affiliate link) if needed.
I used about 6 cups chopped chard and wouldn't have minded a bit more chard; you can also use other greens.
I loved this with Hemp Hearts (affiliate link) and you could also use Flaxseed Meal (affiliate link) or just use whole wheat breadcrumbs if you don't care if it's not gluten-free.
Swiss Chard Casserole will keep in the fridge for at least a week, and can be reheated in the microwave.
Recipe adapted from Regina Schrambling's Collard Squares from The Wednesday Chef.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 247Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 266mgSodium 737mgCarbohydrates 7gFiber 2gSugar 2gProtein 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Swiss Chard Casserole made with hemp hearts is a great dish for low-carb and Keto eating plans or any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Casseroles to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first made Swiss Chard Casserole in 2008 and I’ve made many variations of it since then. The photos were updated in 2021, and the recipe was last updated with more information in 2025.
69 Comments on “Swiss Chard Casserole”
You can also replace the breadcrumbs with mushrooms like I do with meatloaf. You won’t even taste them but they will give it a little more fiber and sustenance.
Not sure if you noticed that the recipe already does contain mushrooms? I still recommend using the hemp hearts for best texture.
I still need to hunt down that spike seasoning, and I've never heard of hemp hearts, so that's be something fun to try! These looks delicious and I have the perfect pan to make them in.
I know you can get Spike on Amazon.com if you can't find it, but I bet a health-food store will have it. Hope you enjoy! I need to use this fun pan a lot more.
So glad you like it!
A great idea, especially for entertaining! With all the chard we get here out of the orchard, I will be using this recipe soon.
TW, me too! Glad you like it; there is just something about single serve portions that appeals to me!
Thanks for including the link to the pan – I looked at the photo and my first thought was, "I wonder where I could get a pan like that?" (Great idea to take a 9×13 recipe and create this single serve portions) Also, always looking for new ideas to use the Swiss chard in my garden.
Thanks Eleni! Glad this will work for you.
I love your egg muffins so this is definitely going on my to-try list! It can easily be adapted for the Dukan Diet as well, subbing mozz for strained cottage cheese and hemp hearts for oat bran! Mmm.
Eleni (On Top Of Spaghetti)
I do think this is a way to fix Swiss Chard that kids would like. (And I can't speak a second language at all, so no worries about the English!)
Deb, I used 8 eggs for the version shown in this post.
Gyr, I used to freeze this type of egg dish, but they release a lot of liquid when they're thawed and they keep at least a week in the fridge, so now I just store them that way.
Thanks Monica and Bev!
OMG I looooove this.
Another winner! Love the squares. Pinned it.
Sounds delish. Would it work to freeze them as a Grab 'N Go breakfast or would they be better off in the fridge? How many days could I keep them there?
Do you use 4 or 8 eggs?
It looks delicius. It's a interesting way to use chard and give it for the children. (Sorry because my english it's not always correct).
Lydia, the idea just popped into my head, but I loved the "squares."
Love the idea of using a mini loaf pan for this recipe. I have a square muffin pan and never thought to use it for egg muffins.
Sandra, so glad you liked it. Dishes like this with a lot of veggies in proportion to the eggs appeal to me as well.
I made this on Saturday. It was delicious! And my husband loved it. I would have never thought of it on my own. I was attracted by the fact that you used only 4 eggs. Right now I'm looking over your egg dishes to see which ones I can adapt to this one.
Karina, so glad you liked it!
This was an absolutely amazing recipe!!!! I loved it and am so glad I tried it – definitely going to be having this for breakfast pretty frequently 🙂
Evolving Tastes, thanks. I need to try the version with spinach!
Tried this recently after seeing Bee's recommendation. I used some sauteed spinach with leftover veggies, and voila, a lovely new brunch entree was served. I see endless variations on this concept. Thanks Kalyn.
So glad people are liking it.
tied it and loved it. thank you, dear kalyn.
This is a great recipe .I used a tamari roasted almond ,ground in a coffee mill instead of the panko crumbs I got the almonds at trader Joes.I never really new a good usage for swiss chard but will now add it to my list of veggies Thanks for the great recipe Love your website.
Ana, so glad to hear the dish was a hit!
Beatrice, I do try to accomodate all type of eating preferences; thanks for noticing.
This looks delicious! Why have I never thought to combine chard and eggs? (I seem to say “why have I never…” a lot when reading your blog!)
I appreciate that, although you feature both vegetarian and meat dishes, you make it easy to find the veg recipes on your blog.
Teresa and Jasmine, so glad to hear it worked out for you. Very happy to hear that kids and veggie-avoiding guys like this recipe.
I just made this yesterday and my vegetable avoiding boyfriend said the recipe was a keeper. I finally picked up some Spike to use in your recipes.
Chard is delicious, but I appreciated the link about chard stems the most. Thanks for the new way to use them!
This was delicious! I made it for dinner last night, intending to have the leftovers for lunch today but after three of my children asked for a second helping, there’s none left! Can’t wait to make it again. Thanks for the recipe! It’s so rare that we all like the same dish that I wrote about it on my blog today. 🙂
One of these days, i’m going to make this kind of dish. I think it would be perfect for breakfast. And paired with garlic fried rice!
That looks lovely! My kids are a little sceptical about “green stuff” in their food, but I’d like to give this a try!
Mmmm, that looks good, Kalyn! We just got some chard for tonight’s Indian style dinner. Should I hold a few leaves back so we can try these squares? (It’s a hard call. We love chard and might just have to go and buy more to try your egg dish.)
-Elizabeth
This looks very appealing Kalyn, and something I would definately make, I love Swiss chard, Thanks!!
This does sound delicious–I love the combo of vegetables in this. I love all kinds of leafy greens, so I think the original collards would work well here, too (or the spinach that was mentioned). But the chard looks lovely!
Any blog post that mentions the word ‘umami’ receives my vote. I didn’t realize that chard had such re-growth if you kept cutting it in time. Will have to plant it in the veg patch when the season’s right.
I see there are a lot of Chard fans! Quahog, so jealous to hear you got to use chard from your garden!
Thanks so much for this fabulous dish. We used Bright Lights chard from the garden (front and backyards) and frozen bread crumbs from wheat bread heels and felt like we were really eating locally! Kalyn, my family LOVED this rich, delightful breakfast. Thank you for sharing it.
Great recipe Kalyn! I will have to try this for my next family dinner. Just scrumptious!
Great recipe – I love egg-y things…
And thanks for reminding me to pick up Swiss chard seeds when i’m in the U.S. next week!
that looks just awesome. i have spinach and mushrooms — maybe i will imitate!
As great as this looks for breakfast lunch or dinner it also strikes me as just incredible travel food as it would carry so easily!
How intensely hearty and delicious! Very nice work, and perfect for brunch or dinner…or anytime really!
this looks delicious – I am just coming round to swiss chard (which is known as silverbeet to me) – but I like the idea of almonds rather than panko crumbs (which are not readily available in Melbourne) – would be a good lunch dish
Kalyn, this looks and sounds wonderful, I love to grow Swiss chard; right now my garden is filled to almost overflowing with Cavalo, Tuscan Black Kale, which is delicious and nutritious so that is what I will use. You really ought to grow some too if you haven’t done it yet, it is amazing stuff.
It must be delicious, congratulations on your blog.
I want to try this one! Looks great!
this sounds pretty much like a baked frittata to me – great way to do it, though! And I just happen to have some chard and mushrooms in my fridge – yay!
Too funny … I’m a bachelor this week while DPaul is traveling for work. I just finished a heaping bowl of quinoa and — swiss chard! It’s maybe not typical bachelor chow, but it’s the sort of stuff I crave when my cro-magnon meat eating husband is away. 🙂
I love swiss chard…especially in frittatas or quiches…makes me think of flans…:)
This looks like a tasty way to include some swiss chard into my meal plan!
This looks delicious! I love te square pan. I made a Chard and Roasted Pepper Frittata in August that was tasty. I love the idea of using mushrooms!
Bella, in Utah I can find Ians brand whole wheat Panko crumbs at Wild Oats. That’s the only place I’ve seen them. You could use whole wheat bread and make your own breadcrumbs too.
This looks delicious. I LOVE swiss chard and make it often, but never like this. I can’t wait to try it.
One question — where do you find whole wheat panko crumbs? I live in the Bay Area in CA (where we can find lots of unusual things), but I can’t seem to find this anywhere. I haven’t made my way to an Asian market yet.
Any ideas?
Looks fabulous — we grew chard on our farm when I was growing up and love it. Recently, I’ve been having a thing for kale, another yummy leafy green. I’ll have to give this recipe a try — thanks for sharing!
Wow, Kalyn…that looks so tempting! I’m putting swiss chard on my shopping list right away.
This looks so delicious and so original. I’ll be making this for brunch this weekend. Great recipe!
This is my kind of dish — good hot or cold, and using things I always have in the fridge. Thanks for the recipe.
I think spinach would taste great in this. I would probably saute the chopped spinach in a little olive oil rather than boiling it, since spinach cooks so quickly.
MMM, I’m imagining spinach and feta cheese!
Thanks everyone who thinks this sounds good, and especially Gretchen for finally inspiring me to make it!
I’ve been looking for fresh Chard or Collard Greens at my local store but they don’t have them. You mentioned substituting other greens…would spinach work? Or should it be more substantial type greens?
These look great and delicious, Kalyn – I love the shape and the flavors as well.
This looks delicious–and a lot better for you than many breakfast stratas. I love mushrooms and greens added to eggs, so this will be perfect!
That look delicious Kalyn. I would love to wrap up a big slab of that and take it with me for lunch. Yum!
I am so glad you were able to try this! I wish I had some chard at home since I have a pack of mushrooms to use up before traveling again. Thanks so much for the mention also!
It looks appetizing and I too enjoy swiss chard…it’s an underused ingredient.
What a good looking and delicious sounding dish! I am so busy, I have no idea for my own submission.
Ulrike from Küchenlatein