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.
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.
Looks fantastic! I’m so glad I found your blog! Lauren x
Bring on the Cheeseburger version!
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)
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.
No worries! If you don’t need to make the casserole GF, all-purpose will work exactly the same. :)
Yes, to the cheeseburger version, as well! thanks!
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!
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!
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!
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!
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!
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
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.
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!
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
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!
My friend goes to her and loves her too!