Cheesy Broccoli Quinoa Casserole

Cheesy Broccoli Quinoa Casserole is a modernized, from-scratch version of a classic holiday casserole. Impress your family this year by bringing this to the table instead.

Cheesy Broccoli Quinoa Casserole

Growing up, we all have our favorite holiday side dishes. My two favorites we green bean casserole and broccoli rice cheese casserole. Both are laden with cans of cream of something, and in the case of the latter, a whole jar of cheez-whiz. To this day, if someone makes either of those casseroles, I can’t resist them. There’s something nostalgic about the processed taste that just takes me back to my childhood.

Cheesy Broccoli Quinoa Casserole

But now that I’m an adult and Hubby and I enjoy cooking and making things from scratch, it’s time to grow up and turn these classic casseroles on their head. I’ve already found a homemade green bean casserole recipe that I adore (thanks to the brilliant work of Alton Brown). When I saw this recipe for a quinoa-instead-of-rice, real-shredded-cheese-instead-of-cheez-whiz, and homemade-cream-of-something-soup-instead-of-canned, I knew I had to try it.

Cheesy Broccoli Quinoa Casserole

What I didn’t realize is how much I would love it! While I was whisking the homemade cream of mushroom soup portion of the recipe, I literally could not stop myself from sneaking little tastes. Over and over again.

This recipe isn’t punch you in the face cheesey like it’s semi-homemade version, so next time I might add a smidge more cheese to the recipe.

Cheesy Broccoli Quinoa Casserole

Two Years Ago: Cranberry Swirl Cookies
Three Years Ago: Red Velvet Cheesecake Cake
Four Years Ago: Chocolate Mousse and Biscuits and Sausage Gravy
Five Years Ago: Chocolate Chip Snowballs
Six Years Ago: Brie Bites

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Cheesy Broccoli Quinoa Casserole

Cheesy Broccoli Quinoa Casserole is a modernized, from-scratch version of a classic holiday casserole. Impress your family this year by bringing this to the table instead.

Yield: 10-12 servings

Ingredients:

1 1/2 cups quinoa, uncooked
2 crowns of broccoli, cut into small florets
3 Tbsp butter
3 Tbsp flour
1 small yellow onion, diced
2 cups milk
3 cloves garlic, minced
1 Tbsp spicy brown mustard (I use homemade)
1/4 tsp cayenne pepper
Salt and pepper, to taste
8 oz sharp cheddar cheese, shredded (not pre-shredded)

Directions:

Preheat oven to 425 degF.
Place broccoli on a large pan and roast for 15 minutes and set aside.
Decrease oven temperature to 400 degF.
In a medium sauce pan, cook the quinoa in water with a generous pinch of salt, according to package, directions and then set aside.
Place the roasted broccoli in a large pot and add the quinoa.
In a saute pan over medium heat, melt the butter.
Whisk in the flour, onion, garlic, mustard, cayenne, a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheddar a handful at a time until completely melted.
Salt and pepper to taste.
Pour sauce over broccoli-quinoa mixture and toss to coat, mixing well.
Transfer mixture to a casserole dish and bake 35-30 minutes, until the top is nicely browned.
Serve warm.

Recipe slightly adapted from Confections of a Foodie Bride

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10 Responses to “Roasted Beets, Turnips, and Carrots”

  1. #
    1
    SHERRY MURPHY — February 7, 2013 at 5:40 am

    fig vinegar? i am assuming this is the balsamic vinegar?

    • beantownbaker — February 7th, 2013 @ 6:34 am

      I fixed the recipe to be consistent. Any dark flavored vinegar that you enjoy would be perfect in this recipe.

  2. #
    2
    Hani@haniela's — February 7, 2013 at 10:23 pm

    This dish sounds delicious, I love roasting veggies.

    • beantownbaker — February 8th, 2013 @ 10:14 am

      Me too. In fact it’s pretty much the only way I prepare veggies…

  3. #
    3
    Liz @ EatingPlaces — February 10, 2013 at 10:31 am

    I love roasted veggies, especially beets! Looks beautiful.

    • beantownbaker — February 11th, 2013 @ 11:21 am

      Beets are one of my favorites too. Can you believe I had never had one until a couple years ago?!?

  4. #
    4
    Mike — October 26, 2013 at 9:44 pm

    I used 4 tbs butter and 4 tbs olive oil.
    Tossed vegatables, oil, balsamic vinegar, salt, pepper, 2 tsp or so dry sage and 2 tsp or so dry rosemary in large bowl and then spread on two baking sheets.
    Roasted for 30 minutes and then rotated cooking sheets in oven and roasted for another 30 minutes. No stirring required

    Added 4 smoked Polish sausages cut into 1″ pieces for last 30 minutes.

    Next time I will line cooking sheets with foil to make cleanup simpler.

    A real keeper!!

    • beantownbaker — October 28th, 2013 @ 8:25 pm

      What a great addition with the sausages!!

  5. #
    5
    Zanne — March 30, 2014 at 1:25 pm

    I had a beet that was wasting away in the fridge and a lonely turnip too. So I added them and 2 large carrots, all peeled and chunked, into a baking dish. Topped with 2 Tbsp sliced butter, coated with 2 tsp dried sage, half tsp rosemary, salt & pepper. After 1 hour in the oven, stirred, splashed with apple cider vinegar, and served. Very satisfying, and a nice accompaniment to roast chicken. Thanks for sharing!

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