Did you realize that cheddar cheese isn’t certainly orange? It’s virtually white, and they add orange coloring to make it orange. We’ve been duped all alongside. I recognise.
I opted for cheddar with out coloring, so this broccoli cheddar casserole might not appear like the sort you grew up eating. It’s also extra redeeming than common Midwestern broccoli cheddar casseroles, at the same time as nevertheless being gloriously cheesy and creamy.
You gained’t discover mayonnaise, cream of mushroom soup, or demanding Béchamel sauce to make on this healthy broccoli casserole recipe. You don’t want it!
Casseroles aren’t my traditional fare, however they do hit the spot on cold, gray iciness days. Plus, they make for high-quality leftovers. Hooray for food that maintain on giving!
Try Another Recipes:
Better Broccoli Casserole
Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 6 servingsCategory: MainMethod: Cooked and bakedCuisine: Vegetarian
Broccoli casserole made better with roasted clean broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky entire grain bread crumbs. This healthful casserole is straightforward to make and tastes notable! Recipe yields 6 to eight servings.
INGREDIENTS
- 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 2 cups vegetable broth or water
- 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
- 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
- ½ tablespoon butter or 1 ½ teaspoons olive oil
- 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
- 10 twists of freshly ground black pepper
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
INSTRUCTIONS
- Preheat oven to four hundred ranges Fahrenheit. Line a massive, rimmed baking sheet with parchment paper for smooth cleanup.
- To cook dinner the quinoa: bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. add the quinoa, reduce warmness to low and simmer, exposed, for 17 to 20 mins, or until all of the liquid is absorbed. cowl and set apart to steam for 10 minutes.
- To roast the broccoli: Slice any huge broccoli florets in half of to make bite-sized portions. transfer the broccoli for your prepared baking sheet and toss with 2 tablespoons olive oil, till lightly coated on all aspects. Sprinkle with salt and set up in a unmarried layer. Bake for approximately 20 minutes, till the broccoli is soft and beginning to caramelize on the edges.
- To make the breadcrumbs: Tear your piece of bread into chunk-sized pieces and toss them into a meals processor or blender. process till the bread has broken into small crumbs. In a small pan over medium warmness, soften the butter. upload the garlic and prepare dinner simply until fragrant, stirring regularly. add the bread crumbs and cook for 2 to three minutes, till barely browned and crisp. Set aside to cool. (in case you cooked your bread crumbs in a solid iron skillet, switch them to a bowl to save you them from burning.)
- Lessen the oven heat to 350 ranges. upload the salt, pepper and pink pepper flakes to the pot of quinoa, and stir to combine. Set apart ¾ cup of the cheese for later, then add the relaxation of the cheese to the pot. Pour in the milk and stir until the cheese and milk are flippantly incorporated inside the quinoa.
- Pour the cheesy quinoa right into a nine-inch rectangular baking dish and pinnacle with the roasted broccoli. Stir till the broccoli is flippantly jumbled together with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
- Bake, uncovered, for 25 mins, till the pinnacle is golden. allow to cool for 10 minutes earlier than serving.
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