Hi everyone – happy Monday! Can you believe the weekend is already over? Did you do anything fun?
I got bit by the cleaning bug (must have been that sweet cleaning chart in last week’s Friday Favorites,) and scrubbed all the upstairs bedrooms and bathrooms, then laundered every article of washable fabric in the house. I figured that by starting my spring cleaning a little early, mother nature would take notice and deliver a nice warm weekend. No dice.
On Saturday I enjoyed a latte + haircut (feels amazing to get rid of my dry ends, plus I found a stylist I really like at Estilo,) then wine + girl time with a friend and her daughter, who introduced me to the movie Frozen. Ummm, kind of loved it! Yesterday, dunh dunh dunh, the boys and went to Monterrey for lunch. I know, total shocker. All in all a fabulous little weekend filled with equal parts work and play. :)
I also typed up today’s recipe for Cheesy Mushroom and Broccoli Quinoa Casserole – the hearty, meatless meal you’re going to want to whip up ASAP. Because, you know, it’s freezing, and casserole helps!
I was actually reminded of this recipe as I was typing up last week’s 17 Warming Comfort Foods Recipes, which included my Creamy Cheesy Chicken and Garlic Quinoa Bake. Back when I originally made that dish I had this fresh combo of sauteed mushrooms and broccoli in mind, but went with the chicken version instead. Lately I’ve been getting requests for more meatless meals here on IGE though, so I thought I’d whip it up for ya’. Like I always say, ask and I’ll try my best to deliver! :)
Sauteed mushrooms, steamed broccoli, and fluffy quinoa are mixed with a homemade creamy (no cream!) mushroom sauce, and an honorable amount of freshly shredded cheese (I am trying so hard to cut back on cheese but it’s my kryptonite!) then baked until golden brown and bubbly. This casserole is goooooooood. Comforting, creamy, just cheesy enough (like me!) satisfying, and hearty.
I used chicken broth in this recipe because I love it and always have at least half a dozen cartons on hand at home, so it’s not vegetarian, though you could easily swap in vegetable broth to make it so. This recipe makes enough to feed five or six, but if you’ve got a smaller household, no problemo, leftovers reheat beautifully. I’ve also got a Cheeseburger version of this casserole, if you’re interested? Let me know in the comments section below. But first…
Start by rinsing 1-1/2 cups quinoa under cold running water to remove a naturally occurring bitter coating on the outside of the quinoa. I always wet a fine mesh sieve first, then add the dry quinoa. It seems to lessen the amount that falls through the cracks.
Bring 2-3/4 cups chicken broth to a boil in a saucepan then add the quinoa, place a lid on top, turn the heat down, and then simmer until the liquid is nearly absorbed and the quinoa is tender, about 20 minutes.
Finally, add 2 cups small 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. Make sure your broccoli is cut small, by the way. If it’s too big it might be a little crunchy in the final dish.
Ok! While the broccoli and quinoa are doing their steamy dance (oolala!) get to work on the mushroom portion of the program. You know I love ’em! First melt 2 Tablespoons butter in a large skillet over medium-high heat then add 8oz sliced mushrooms, 1 chopped shallot or 1/4 small 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 all-purpose flour if you don’t need the dish to be GF.) Stir the flour around then cook for 1 minute. I like Bob Red’s Mill Gluten-Free Rice Flour for thickening soups and sauce, by the way!
Slowly stream in 1 cup each chicken broth and milk (I used 2%) while whisking, then bring the mixture to a bubble while stirring constantly. Turn the heat down to a simmer then season generously with salt and pepper and cook until the mixture is thickened and bubbly, about 5 minutes. This is the creamy, cream-free mushroom sauce I mentioned. It’s absolutely fantastic!
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 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 and serve!
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Cheesy Mushroom and Broccoli Quinoa Casserole
Description
Cheesy Mushroom and Broccoli Quinoa Casserole is a hearty meatless casserole that will get two thumbs up from your family!
Ingredients
- 3-3/4 cup chicken broth, divided
- 1-1/2 cups dry quinoa, rinsed very well under cold running water
- 2 cups small broccoli florets
- 4 Tablespoons butter, divided
- 8oz sliced mushrooms
- 1 shallot or 1/4 small onion, chopped
- salt and pepper
- 3 cloves garlic, minced
- 2 Tablespoons gluten-free flour (see notes for brand used)
- 1 cup milk (I used 2%)
- 3oz freshly shredded Monterey Jack cheese
- 3oz 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 baking sheet 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 medium, and then simmer until nearly all the liquid has been absorbed and quinoa is tender, 20 minutes. Add broccoli then place 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 bubble while stirring constantly. Turn heat down to medium then simmer until thick and bubbly, 5 minutes.
- Remove from heat then stir in the broccoli and quinoa, and half the cheese, then scoop mixture into prepared baking dish. 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.
Notes
- I like Bob's Red Mill Gluten-Free Rice Flour for thickening soups and sauces.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Lori Moore 02.24.2015
Made this for dinner tonight and it was a runaway hit with my meatatarian husband. I can’t believe how exponentially the flavors deepened when it cooled (Don’t ask me why this surprises me when it is the same with all the recipes.
Lauren 02.24.2015
Looks fantastic! I’m so glad I found your blog! Lauren x
Sarah 02.24.2015
Bring on the Cheeseburger version!
Sarah M. 02.24.2015
This looks good. Just wanted to throw it out there that I would LOVE to see you do a month of Whole 30 recipes. I know you asked about it previously but I can’t find that post. Since going paleo a few months ago I miss cooking your recipes. I sometimes try to adapt yours to be paleo friendly (like your hashbrown breakfast pizza thing, used sweet potatoes and left out the cheese – pretty delicious!). Going paleo helped me kick my cheese addiction (I still eat it from time to time but don’t NEED it like i used to)
Denise 02.24.2015
I’m kinda new to cooking, so excuse me if this is a dumb question but, do you have to use the gluten free flour? I only have all purpose.
Kristin 02.24.2015
No worries! If you don’t need to make the casserole GF, all-purpose will work exactly the same. :)
Jone 02.24.2015
Yes, to the cheeseburger version, as well! thanks!
Patty 02.23.2015
I’m looking forward to making this & I don’t even like mushrooms. My husband has loved all your recipes. You’ve made cooking for him MUCH easier! Thanks! I’d love the cheeseburger version too!
Mabel @ Ma Bella Vita 02.23.2015
WOW! How incredibly delicious does that look?! I would say I’ll give it a try but I am not too sure I have the skills to whip up such a masterpiece!
Katherine 02.23.2015
Love your family-friendly recipes, but what do you serve Lincoln when you make cheese/milk-based dishes? My 2.5-year-old has dairy and egg allergies and I just adapt all of our meals to fit her, since making a separate dinner for just her every day would be a ton of work. Just curious! Thanks!
Kristin 02.24.2015
I adapt when I can, or for a dish like this, scoop out a portion before adding the cheese (I didn’t for the batch I made for these photos.) Since he’s young, a lot of nights I do end up making him a separate dinner which is ok since Ben and I usually eat after he goes to bed. I know that won’t last forever though!
Katherine 02.25.2015
We try to eat as a family as much as possible but some nights my husband and I just want to get our cheesy omelet on so we wait until she’s in bed and then bust out the good stuff!
Just a tip from one allergy mom to another: there’s one kind of yogurt she can eat with no side effects whatsoever (and she tested really high for dairy allergies, plus has had her throat close up from ice cream before we knew about it) – it’s Kalona Supernatural 5% (full-fat) yogurt. She’s never even gotten a hive from it, where other yogurts have covered her face in welts or blown her lips up like balloons. So strange. We get it at Whole Foods (they’re an Iowa company; if you’re interested in sure you could find it!), and her allergist agreed we should keep giving it to her, as the probiotics and dairy proteins should help her “recover” from the allergy. She eats half a small carton daily. Just thought I’d share!
Rachel @ Me, Myself and Atlanta 02.23.2015
This looks so good! I’ve been trying to find new quinoa recipes lately, this one is now definitely on the ‘to try’ list! x
Emily 02.23.2015
I’d love to sneak a peek at the cheeseburger variant!
Also.. I’m curious why you don’t ever make quinoa in a rice cooker? I do so and I love not having to babysit it.
Kristin 02.23.2015
Only because we don’t have one! We got one as a wedding gift but I ended up giving it away because I always forgot to use it, and usually never have enough room for one in the kitchen!
Katie @ Beyond the Clothing 02.23.2015
This looks fantastic, I’ve been loving Quinoa for winter recipes. A total hearty pasta alternative that’s been creating great new options for our family. Although it’s not terribly cold here in California. (I know, I know, I’m sorry. I really feel for you all). Thanks for sharing, this might have to happen tonight.
xoxo
Katie
Megan M 02.23.2015
Isn’t Estilo awesome! I instantly feel relaxed when I walk in there :D I have gone to Laura for years and recommend her to anyone that will listen!
Kristin 02.23.2015
My friend goes to her and loves her too!
sarah 02.23.2015
This looks so good! And yes to sharing the cheeseburger version with us. Thanks!
Meal Planning Monday - Christinas Adventures 02.23.2015
[…] Iowa Girl Eats […]
Amy @Very Culinary 02.23.2015
Oh, Kristin. Yeeesss. 1,000x yes to this!
Tracy 02.23.2015
Yay for meatless meals! Keep ’em coming please!
Sounds delicious!
Lindsay 02.23.2015
Looks so yummy, and as someone who isn’t the biggest meat fan, I appreciate the vegetarian recipe!
Phyllis 02.23.2015
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!
kate 02.23.2015
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 :)
Kristin 02.23.2015
Good question! Since I usually grate cheese by hand 4oz is the weight and not indicating 1/2 cup in volume.
kate 02.23.2015
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!