When you’re in the thick of casserole season (read: it’s COLD outside!) but are looking for something on the lighter side, may I suggest Cheesy Mushroom and Broccoli Quinoa Casserole? This hearty yet meatless meal is super satisfying without being too heavy.
What’s Inside
Sauted mushrooms, steamed broccoli, and fluffy quinoa are mixed with a homemade creamy mushroom sauce, plus an honorable amount of freshly shredded cheese then the mixture is baked until golden brown and bubbly. Comforting, creamy, and just cheesy enough. This recipe makes enough to feed five or six, but if you’ve got a smaller household, leftovers reheat beautifully.
Start by bringing 2-3/4 cups chicken broth to a boil in a small saucepan. Add 1-1/2 cups quinoa then place a lid on top, turn the heat down to low, and simmer until the liquid is nearly absorbed and the quinoa is tender, about 15 minutes. Finally, add 2 cups finely chopped broccoli florets on top of the quinoa then place a lid back on top of the pan and let it sit off the heat for 10 minutes to steam.
While the broccoli and quinoa are cooking, start on the the homemade creamy (no cream needed!) mushroom sauce. First melt 2 Tablespoons butter in a large skillet over medium-high heat then add 8oz sliced mushrooms, 1 chopped shallot or 1/4 onion, and salt and pepper. Saute the mushrooms until they’re golden brown then add 3 minced garlic cloves and saute for one more minute.
Add an additional 2 Tablespoons butter then, once it melts, sprinkle in 2 Tablespoons gluten-free flour (or AP flour if you’re not GF).
Cook while stirring for 1 minute then slowly stream in 1 cup each chicken broth and milk (any kind, though I do like 2% milk for homemade cream sauces) while whisking. Bring the mixture to a simmer while stirring constantly then turn the heat down to low and season generously with salt and pepper. Simmer until the mixture is thickened and bubbly, about 5 minutes.
Add the quinoa and broccoli to the skillet along with 1-1/2oz each shredded sharp cheddar cheese and Monterey Jack cheese then mix until combined. Taste then add salt and pepper if needed.
Scoop the mixture into a nonstick sprayed 8×8 baking dish then top with an additional 1-1/2oz each cheddar and Monterey Jack cheese, and then bake for 15-20 minutes at 350 degrees, or until golden brown and bubbly.
Let the casserole sit and thicken for 10 minutes (if you can…my mousehole was created immediately,) then scoop, serve, and enjoy!
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