Guest Post: Three Cheese Quinoa and Broccoli Casserole

I am so excited to have Jamie Rippy of  Mama, Mommy, Mom guest blogging on my blog today. Jamie is super awesome, so if you have not checked  her out, I am telling you. Go. Please? And tell her I sent you. She’s sweet, hilarious, the mom of two BEAUTIFUL children and a foodie after my own heart. Her post about S’mores Cookies made my mouth water and now they are on my to-make list. Now go, check her out.

See? I told you! Wasn’t that worth it? I hope you subscribed or bookmarked it or something along those lines, because you don’t want to miss any of her delicious food and/or recipes. Now, I’m going to let Jamie have the floor so she can tell you about this awesome Three Cheese Quinoa and Broccoli Casserole – Yum!

I have long professed my love for Quinoa.  I’ve written about it several times now.  If you’re not familiar with Quinoa, it’s a pseudo-grain.  That means it looks like a grain, acts like a grain, but it’s not a grain.  It reality, it’s a seed.  I’ve found Quinoa to be versatile, flavorful and something that even my kids love!

Another thing we love around here is casseroles.  I love that I can put them together ahead of time, then just pop them in the oven when I get home from work, giving us a nice hot meal without standing in the kitchen while I cook dinner.Pairing the two seemed fate.


I picked up some beautiful broccoli crowns at the market.  A quick chop and these were ready to take a dip in a little boiling water.  I didn’t cook them long…just enough to soften them a bit.  The Quinoa needs to be pre-cooked as well (according to package directions) and both can be going on the stove while you get the rest of your ingredients together.

All good casseroles have onions in them.  At least mine do.  I love onions, while the rest of my family… well, it’s not their favorite.  Casseroles are great for hiding things, onions included.

Why would you only use one cheese when you could use three?  Sharp Cheddar, Parmesan and Asiago cheeses add tons of flavor.

For moisture, a little low-fat mayo and some sour cream go a long way.  They also work great to help bind everything together.

 

Garlic is mandatory in virtually everything I cook.  I really should try growing my own.  In addition to adding flavor, garlic has so many health benefits.  It’s also a great cold remedy!

 

 

One of my favorite parts of any casserole is a crumby topping.  I took it a step further here and added breadcrumbs to the actual filling.

 

 

A splash of milk…

 

 

…and in goes the Quinoa and broccoli.

 

When mixed together, it becomes creamy, melty and wonderful.  And the breadcrumbs get crispy around the edges.

This is love.Though I chose to make mine a veggie version, you could easily add some chopped cooked chicken or ham to this for the protein lovers in your family.

Three Cheese Quinoa and Broccoli Casserole

  • 2 Cups Quinoa (prepared according to package directions)
  • 2 Broccoli Crowns (chopped and boiled or steamed until tender)
  • 1 small sweet onion, chopped
  • 1/2 cup Shredded Cheddar Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Shredded Asiago Cheese
  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 2-3 Garlic Cloves (chopped or pressed)
  • 1 cup Bread Crumbs (divided – 1/4 in casserole and 3/4 on top)
  • 1/4 cup Milk

Combine ingredients, reserving 3/4 cup bread crumbs, and spread in a 9 x 13 baking dish.  Top with bread crumbs and bake at 350 for 30-45 minutes or until the edges begin to brown.

Today’s post was brought to you by Jamie Rippy who blogs over at Mama, Mommy, Mom.

She’s been a wife for 12 years and mom for 4.  She has two adorable kids & two toy poodles.  She fills her free time up with food, projects and her wonderful friends. Please tell her I sent you when you stop by! Also check her out on twitter at @MamaMommyMom

Three Cheese Quinoa and Broccoli Casserole by Jamie Rippy
 
Author:
Ingredients
  • 2 Cups Quinoa (prepared according to package directions)
  • 2 Broccoli Crowns (chopped and boiled or steamed until tender)
  • 1 small sweet onion, chopped
  • ½ cup Shredded Cheddar Cheese
  • ½ cup Grated Parmesan Cheese
  • ½ cup Shredded Asiago Cheese
  • ½ cup Mayo
  • ½ cup Sour Cream
  • 2-3 Garlic Cloves (chopped or pressed)
  • 1 cup Bread Crumbs (divided – ¼ in casserole and ¾ on top)
  • ¼ cup Milk
Instructions
  1. Combine ingredients, reserving ¾ cup bread crumbs, and spread in a 9 x 13 baking dish.
  2. Top with bread crumbs and bake at 350 for 30-45 minutes or until the edges begin to brown.

 

 

Comments

  1. says

    I really like this recipe mainly because it is not overloaded with cheese. I also add garlic to about everything i cook. I had a friend asking me on FB about what to do with a bunch of broccoli so I will pass this along to her as well :) Have a great weekend!

  2. Nisha says

    I played around with a quinoa/broccoli casserole the other day and I love the idea of incorporating different cheeses!

  3. Phoebe says

    I figured out you meant two cups of cooked quinoa only after I made two cups of uncooked. So lots of extra quinoa over here… maybe you could revise your recipe and let everyone know how much dry quinoa makes two cups of cooked. Regardless looking forward to this being ready!

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