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.
This looks so good! And yes to sharing the cheeseburger version with us. Thanks!
Oh, Kristin. Yeeesss. 1,000x yes to this!
Yay for meatless meals! Keep ’em coming please!
Sounds delicious!
Looks so yummy, and as someone who isn’t the biggest meat fan, I appreciate the vegetarian recipe!
This looks so yummy! My husband has not been a big fan of quinoa, but he loves mushrooms and cheese (and I’ve converted him into a broccoli eater) so I’m going to try this. Might add some chicken to it, also. And YES, I would love to have the cheeseburger version. Thanks!
Looks like another easy & delicious weeknight meal! I’ve made a few of your recipes recently where you’ve listed the cheese in weight rather than volume. I’m not sure if you are using the pre-shredded weight of a block of cheese or the idea that 4 oz = 1/2 cup? Please tell me the secret! Otherwise I am most definitely erring on the side of using wayyyyy too much :)
Good question! Since I usually grate cheese by hand 4oz is the weight and not indicating 1/2 cup in volume.
OK, thanks, that’s what I had assumed. Now I just need to get better at estimating how much of my block of cheese is left. I know how big it is when I buy it but after one or two uses…big mystery!
What a wholesome, delicious looking meal!
I have mushrooms already in the fridge and bought some broccoli this morning.cam home to find your post, very cool. Going to make later on. thx!
This sounds delish and I have most of the ingredients on-hand! Would love the cheeseburger version too!
This looks a-mazing! I’ve never cooked with quinoa before, this might have to be my first dish!
Or maybe I’ll have to try the one with chicken…I have a hubby who doesn’t consider it a meal if it doesn’t have meat in it. Haha!
Love this recipe…all my favs, quinoa, broccoli, cheese and mushroom. I see this so in my future 8-)
We were just talking with friends this weekend about how I haven’t done much in the way of Meatless Monday (or any day for that matter) And how quinoa* is sort of an acquired taste for some people.
This looks delicious and you could certainly use vegetable broth.
I am going to see if my husband would be willing to try it. Whenever I have said it was a IGE’s recipe, he has been more open to trying it.
*For rinsing quinoa. I don’t have a fine mesh strainer like yours. I improves and use a paper coffee filter in my small colander (holes are fine for rice, just not quinoa) and that works well.
Looks like a great one to try. We love mushrooms and cheese!!
Sidenote: Apparently you met my husband and son at the Waukee library a week or two ago. He came home and said he met a “celebrity or something” at the library. (He doesn’t read food blogs and couldn’t figure out who on earth you were.) After he confirmed that the son of the “celebrity” was named “Lincoln,” I knew it was you. HAHA. It’s a small world!!
Hehehe, yep I remember him!! Your son is adorable and was loving his library time! ;)