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Broccoli Cheese Casserole with Crunchy Quinoa Topping
It's easy to assemble this dish in advance and refrigerate in for 2-3 days or freeze it for up to one month before baking.
Course
Side Dish
Cuisine
American
Season
Fall, Spring, Winter
Key Ingredient
Broccoli, Cheddar Cheese, Quinoa
Diet
Vegetarian
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
8
servings
Calories
350
kcal
Author
Charity Beth Long
Ingredients
2
lbs
broccoli florets
1/3
cup
quinoa,
ground in a coffee grinder
1
cup
bread crumbs
(use gluten free bread for a gluten free dish)
8
oz
cheddar cheese,
grated
1
cup
onions,
diced
3
TB
butter,
divided
2
cups
whole milk
1/3
cup
heavy cream
1
tsp
dijon mustard
salt and pepper to taste
Instructions
Preheat oven to 350F and butter a shallow 3 quart baking dish.
Fill a large stick pot with water and bring to a boil.
Blanche broccoli for 3 minutes and then drain well.
Coarsely chop steamed broccoli and
Using the same (empty) pot, melt two tablespoons of the butter. and then add all the breadcrumbs and all but a tablespoon of the ground quinoa.
In a small bowl stir together the melted butter with the breadcrumbs and all but a tablespoon of the ground quinoa.
Return the pot to the stove and melt the remaining tablespoon of butter over medium heat.
Saute the onions in the butter until golden brown.
Add the remaining quinoa and cook for 1-2 minutes.
Add milk and cream and bring to a gentle simmer.
Once the sauce is hot and starting to thicken, stir in the mustard and remove from the heat.
Slowly, add in cheese a little at a time while stirring constantly.
Stir in broccoli and season with salt and pepper to taste.
Spread broccoli mixture into prepared dish and cover with breadcrumb quinoa topping.
Bake for 40-60 minutes, or until broccoli is tender and the topping is golden brown.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
27
g
|
Protein:
15
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
61
mg
|
Sodium:
389
mg
|
Potassium:
570
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1368
IU
|
Vitamin C:
103
mg
|
Calcium:
367
mg
|
Iron:
2
mg