Chard and Cheese Casserole Recipe

Atkins Chard and Cheese Casserole
Net Carbs
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 2 tablespoon Extra Virgin Olive Oil
  • 0 3/4 lb Swiss Chard
  • 1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
  • 1 small Onions
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 1 1/2 cup, shredded Muenster Cheese
  • 0 1/2 cup Parmesan Cheese (Grated)


  1. Heat oven to 350°F. Grease an 8x8-inch baking dish.  
  2. Prepare the chard by folding each leaf in half and cutting out the hard stem/vein. Roll up the leafs and coarsely chop them then dice the stems keeping each separate.
  3. Heat 1 tablespoon oil in a large Dutch oven or heavy pot over high heat. Add the chard leaves to the pot and cook 3 - 4 minutes, until wilted. Drain in colander; press with the back of a spoon to extract excess liquid discard liquid and set aside.
  4. Heat remaining tablespoon of oil in a large skillet over medium heat. Dice the bell pepper and white onion. Place in the pan with the diced chard stems and sauté for 8 minutes, until softened. Mix in chard leaves; toss to coat. Season with salt and pepper. Mix in Muenster cheese.
  5. Spoon into prepared baking dish. Evenly sprinkle Parmesan cheese over top. Cover with aluminum foil; bake 30 minutes. 
  6. Uncover and cook 10 minutes more, until cheese is brown and bubbly.

Cooking Tip

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