Description
This Better Broccoli Casserole is a healthy, delicious twist on the classic comfort dish, featuring roasted fresh broccoli, creamy cheesy quinoa, and garlicky whole grain breadcrumbs. It combines vibrant flavors and textures to create a fulfilling meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Grains and Broth
- 2 cups vegetable broth or water
- 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
Vegetables
- 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
Fats and Oils
- 2 tablespoons olive oil
- ½ tablespoon butter or 1 ½ teaspoons olive oil
Cheese and Dairy
- 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
- 1 cup low-fat milk (cow’s milk preferred, but unsweetened plain almond milk works too)
Seasonings
- ¾ teaspoon salt
- 10 twists of freshly ground black pepper
- ¼ teaspoon red pepper flakes (omit if sensitive to spice)
- 1 clove garlic, pressed or minced
Bread
- 1 slice whole wheat bread (substitute gluten-free bread for gluten-free casserole)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to ensure easy cleanup after roasting the broccoli.
- Cook the Quinoa: Bring the vegetable broth or water to a boil in a heavy-bottomed, medium-sized pot. Add the rinsed quinoa, reduce heat to low, and simmer uncovered for 17 to 20 minutes or until all liquid is absorbed. Then cover and let the quinoa steam for 10 minutes to become fluffy.
- Roast the Broccoli: Cut any large broccoli florets in half to create bite-sized pieces. Toss the broccoli with 2 tablespoons of olive oil and the salt on the prepared baking sheet. Spread the florets in a single layer and roast in the oven for about 20 minutes, until tender and caramelized on the edges.
- Make the Breadcrumbs: Tear the slice of bread into bite-sized pieces and pulse them in a food processor or blender until they become small crumbs. In a small skillet over medium heat, melt the butter, then add the garlic, cooking until fragrant while stirring often. Add the bread crumbs and cook 2 to 3 minutes until browned and crispy. Transfer to a bowl to cool and prevent burning.
- Combine Quinoa, Cheese, and Milk: Reduce oven temperature to 350 degrees Fahrenheit. Season the cooked quinoa with salt, black pepper, and red pepper flakes. Reserve ¾ cup of grated cheddar cheese for topping, then stir the remaining cheese and the milk into the quinoa until fully incorporated.
- Assemble the Casserole: Pour the cheesy quinoa mixture into a 9-inch square baking dish. Fold in the roasted broccoli until evenly combined. Sprinkle the top evenly with the reserved ¾ cup cheese and then the prepared breadcrumbs.
- Bake and Serve: Bake the casserole uncovered for 25 minutes, or until the topping is golden brown. Allow the casserole to cool for 10 minutes before serving. Store leftovers in the refrigerator covered for up to 4 days and reheat gently in the oven or microwave.
Notes
- This casserole features roasted broccoli, which enhances flavor and texture, paired with creamy quinoa and melty cheddar cheese.
- For a gluten-free version, substitute the whole wheat bread with gluten-free bread for the breadcrumbs.
- If you prefer a less spicy dish, omit the red pepper flakes.
- Leftover casserole keeps well for up to 4 days in the refrigerator and reheats nicely in the oven or microwave.
- Using freshly grated cheddar cheese provides better melting and flavor than pre-shredded varieties.
- The recipe yields 6 to 8 servings, perfect for family meals or meal prep.
Nutrition
- Serving Size: 1 serving (about 1/6th of casserole)
- Calories: 277
- Sugar: 3.5 g
- Sodium: 589 mg
- Fat: 17.7 g
- Saturated Fat: 6.9 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 22.2 g
- Fiber: 3.4 g
- Protein: 12.6 g
- Cholesterol: 32.5 mg
