Kalyn's Kitchen

Swiss Chard Casserole

This low-carb and delicious Swiss Chard Casserole will work for breakfast, lunch, or dinner, and this meatless dish is also gluten-free. This is a dish I’ve been making for years, and it definitely has some fans. 

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Swiss Chard Casserole in baking dish with one serving shown on plate

Years ago I made this interesting Swiss Chard Casserole that was a recipe 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 through the years I grew Swiss Chard in my garden and kept making this recipe, adapting it quite a few times through the years! Early on I replaced the breadcrumbs with hemp seeds, which made it a low-carb and gluten-free recipe, and I even went through a phase of cooking it in a mini loaf pan (see below). And for quite a few years I’ve been making it with a little grated Parmesan added to the top of the casserole before it goes in the oven.

I’m a fan of Swiss Chard in the garden for the way you can cut it and it keeps growing back all summer, and this casserole that’s good for breakfast, lunch, or dinner came to be one of my favorite ways to cook it. And this year I didn’t grow chard, but when I saw some at the store recently I decided this recipe needed better photos!

What ingredients do you need for this recipe?

  • onion
  • minced garlic
  • olive oil
  • mushrooms
  • soy sauce or Gluten-Free Soy Sauce
  • Swiss chard
  • grated Mozzarella cheese
  • Hemp Hearts
  • eggs, beaten
  • Spike Seasoning
  • Parmesan cheese

What is Swiss Chard?

Swiss Chard is a type of greens that’s one of The World’s Healthiest foods, containing 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.

More Recipes Using Swiss Chard:

Favorite Healthy Swiss Chard Recipes
Swiss Chard and Goat Cheese Custard Bake
Spicy Stir-Fried Swiss Chard
Spaghetti Squash and Chard Gratin
Swiss Chard, Mozzarella, and Feta Egg Bake

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

This Swiss Chard Casserole is probably the type of dish that will never be too photogenic, but I did like my experiments with cooking it in a Mini Loaf Pan (affiliate link) for more defined portions. I like to eat these with a dollop of sour cream, as you can tell from the photo. 

Swiss Chard Casserole process shots collage

How to make Swiss Chard Casserole:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 375F/190C.
  2. Wash mushrooms if needed and chop into pieces.
  3. Cook chopped onions and minced garlic in olive oil for a few minutes. Add mushrooms and cook with soy sauce.
  4. When mushrooms are done remove the cooked mushroom mixture to a bowl.
  5. I love to make this with chard from my garden, but this time I had to buy some, and I almost wished I had gotten two bunches.
  6. 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.)
  7. Add chopped chard all at once to the pan. It will cook down quickly, about 3 minutes.
  8. 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).
  9. Beat eggs and add them to the vegetable mixture in the bowl.
  10. 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). Whichever type of baking dish you use, spray with nonstick spray.
  11. Transfer egg mixture to the baking dish and sprinkle the top with coarsely-grated Parmesan cheese.
  12. Bake the chard casserole about 25-30 minutes.
  13. Serve hot, with a little sour cream to add at the table if desired!

Swiss Chard Casserole baked in dish

Swiss Chard Casserole

Swiss Chard Casserole

Yield 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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

  1. Preheat oven to 375F/190C.
  2. Wash mushrooms if needed and chop into small pieces.
  3. 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.
  4. When they're done remove the cooked mushroom mixture to a bowl.
  5. 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.)
  6. Add chopped chard all at once to the pan you cooked the mushrooms in. It will cook down quickly, about 3 minutes.
  7. 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).
  8. Beat eggs and add them to the vegetable mixture in the bowl.
  9. 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.
  10. Transfer the egg mixture to the baking dish and sprinkle the top with coarsely-grated Parmesan cheese.
  11. Bake the chard casserole about 25-30 minutes.
  12. 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:

6

Serving Size:

1

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!


thumbnail image of Swiss Chard Casserole in baking dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Swiss Chard Casserole made with hemp hearts is a great dish for any phase of the original South Beach Diet and for low-carb eating plans. If you don’t have hemp hearts and didn’t want to use breadcrumbs, you could also make this low-carb and gluten-free by using Flaxseed Meal (affiliate link) instead of the hemp hearts.

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 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 2012 and again in 2021. The recipe was last updated with more information in 2021.

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    70 Comments on “Swiss Chard Casserole”

  1. Pingback: Weekend Herb Blogging #119: Roundup - kuechenlatein.com

  2. 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.

  3. So glad you like it!

  4. A great idea, especially for entertaining! With all the chard we get here out of the orchard, I will be using this recipe soon.

  5. TW, me too! Glad you like it; there is just something about single serve portions that appeals to me!

  6. 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.

  7. Thanks Eleni! Glad this will work for you.

  8. 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)

  9. 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!