Cheesy Mushroom and Broccoli Quinoa Casserole is a hearty yet meatless casserole recipe that's packed with veggies and decadent cheese!
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!
Ingredients
- 3-3/4 cup chicken broth, divided
- 1-1/2 cups quinoa, pre-rinsed
- 2 cups finely chopped broccoli florets
- 4 Tablespoons butter, divided
- 8 oz sliced mushrooms
- 1 shallot or 1/2 onion, chopped
- salt and pepper
- 3 cloves garlic, pressed or minced
- 2 Tablespoons gluten free flour, or AP flour if not GF
- 1 cup milk, any kind
- 3 oz freshly shredded Monterey Jack cheese
- 3 oz freshly shredded sharp cheddar cheese
Directions
- Preheat oven to 350 degrees. Spray an 8×8 baking dish with nonstick spray then place on top of a sheet pan (in case of spillovers) and set aside.
- Bring 2-3/4 cups chicken broth to a boil in a medium-sized saucepan then add quinoa, place a lid on top, turn heat down to low, and simmer until nearly all the liquid has been absorbed and quinoa is tender, 15 minutes. Add broccoli then place the lid back on top, remove from heat, and let steam for 10 minutes.
- Meanwhile, melt 2 Tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallots, season with salt and pepper, then saute until mushrooms are golden brown. Add garlic then saute for one more minute.
- Add remaining 2 Tablespoons butter then sprinkle in flour when melted and saute for one minute. Slowly stream in remaining 1 cup chicken broth and milk while whisking to avoid lumps. Season generously with salt and pepper then bring mixture to a simmer while stirring constantly. Turn heat down to medium then simmer until thick and bubbly, 5 minutes.
- Remove from heat then stir in the broccoli , quinoa, and half the cheese until smooth. Scoop the mixture into prepared baking dish then sprinkle remaining cheese on top then bake for 15-20 minutes, or until cheese is golden brown and bubbly. Let sit for 10 minutes before scooping and serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I would love to get the recipe for the Cheeseburger version of this casserole
Oh, I remember now. Yes to the cheeseburger version. :)
Three things. 1st of all, you and mushrooms are killing me! heehee. Talk about a 180! (or is it 360?). I love mushrooms, so I’m loving that you are loving them, too! 2nd of all, being gluten free, what on earth can we eat at Mexican restaurants? PLEASE HELP. And I forget the 3rd thing.
My husband has Celiac, and we have found Mexican to be one of the easier dine-out options! Our favorite local place uses separate fryers for corn and flour products, so the chips and corn tortillas are all fair game. If we are somewhere that can’t make that guarantee, then taco salads without the shell, rice bowls etc.
Thanks! I will look into a rice bowl. Everything at our local restaurant is made with flour tortillas it seems. Ha. Thanks for the suggestions!
Bahaha, I know, who am I? Re: Mexican restaurants, I get the fajitas and don’t eat the tortillas they come with because I don’t know how they’re stored in the back (next to the flour ones, etc.) They come with guacamole and rice so it’s always a super filling meal. Enchilada sauce usually contains flour as a thickener, and like I said, I just don’t 100% know about the corn tortillas, so burritos are usually out too. Fajitas are my jam!
I would love to see the cheeseburger version!
Cheeseburger version? YES!
This looks delicious! I LOVE butter-sauteed mushrooms, and broccoli-cheese is always a winner. Also, yes to the cheeseburger version – of course!
This recipe looks delicious!! I love casseroles, especially in the winter. :)
Yum! Thanks for sharing this. Always need new ideas for quinoa. Definitely share the cheeseburger version!
I am saddened by the fact that you had to ask…A THOUSAND times yes on the cheeseburger version! Don’t offend us so next time! ;)
Pictures of the hair!! Short?? Just a trim?
Hehe, my bad! ;) About 2-1/2″ off with some longer layers. I don’t think anyone would notice but it feels so much better to me! :)
Casserole looks yummy!
Have you tried a latte or chai with coconut milk yet?
I haven’t! Have you found a good recipe?
I don’t have a recipe, but tried a latte made with coconut milk at Starbucks last wkd.
Love a good meatless monday recipe. And the broccoli and mushrooms stole my heart :) Pinned!
Broccoli Cheese is my hubbies favorite combo, and he is trying to go gluten free, so I am SUPAH excited that you used quinoa here! Comfort food at it’s most delicious! Pinned :)
Casseroles are the best for cold winter days and nights. It’s been bitter cold here in Philadelphia, yesterday was our warmest day since December – 45 degrees! It felt like Spring.
Would love to see your cheeseburger version too.