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

Print Save

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

    Pin It

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

  1. #
    1
    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

  2. #
    2
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Sophie
    Flour Arrangements

  3. #
    3
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

  4. #
    4
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

  5. #
    5
    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

  6. #
    6
    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

  7. #
    7
    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

  8. #
    8
    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

  9. #
    9
    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

Leave a Comment