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.
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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!