Description

This Better Broccoli Casserole is a wholesome, cheesy, and flavorful vegetarian dish featuring tender roasted broccoli combined with protein-rich quinoa and topped with crunchy garlic breadcrumbs. Baked to golden perfection, it offers a comforting and nutritious meal ideal for lunch or dinner with a lovely balance of textures and taste.

Ingredients

Scale

Quinoa and Broth

2 cups vegetable broth or water
1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained

Broccoli and Seasoning

16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
2 tablespoons olive oil
¾ teaspoon salt
10 twists of freshly ground black pepper
¼ teaspoon red pepper flakes, omit if sensitive to spice

Cheese and Dairy

8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
½ tablespoon butter or 1 ½ teaspoons olive oil

Breadcrumbs and Flavoring

1 clove garlic, pressed or minced
1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper to ensure easy cleanup after roasting the broccoli.
Cook the Quinoa: In a heavy-bottomed medium pot, bring vegetable broth or water to a boil. Add rinsed quinoa, then reduce the heat to low and let it simmer uncovered for 17 to 20 minutes until the liquid is fully absorbed. Cover the pot and let the quinoa steam off the heat for 10 minutes to finish cooking.
Roast the Broccoli: If using large broccoli florets, slice them in half to create bite-sized pieces. Toss the broccoli pieces with 2 tablespoons of olive oil and ¾ teaspoon salt on the prepared baking sheet, making sure they are evenly coated. Arrange in a single layer and roast for about 20 minutes until tender and slightly caramelized on the edges.
Make the Garlic Breadcrumbs: Tear the whole wheat bread into bite-sized pieces and pulse in a food processor or blender until fine crumbs form. Melt the butter or olive oil in a small pan over medium heat, add the pressed garlic, and cook until fragrant, stirring frequently. Add the breadcrumbs and cook for 2 to 3 minutes until they turn slightly golden and crisp. Remove from heat and set aside to cool.
Prepare the Cheesy Quinoa Mixture: Lower oven temperature to 350 degrees Fahrenheit. To the pot with quinoa, add black pepper and red pepper flakes (if using), stirring to combine. Reserve ¾ cup of grated cheddar cheese for topping, then add the remaining cheese and the low-fat milk to the quinoa. Stir gently until the cheese melts and the mixture is evenly mixed.
Assemble the Casserole: Pour the cheesy quinoa mixture into a 9-inch square baking dish. Fold the roasted broccoli into the quinoa to distribute evenly. Sprinkle the reserved ¾ cup cheese evenly over the top, then scatter the prepared garlic breadcrumbs on the very top layer.
Bake the Casserole: Place the baking dish in the preheated oven at 350 degrees and bake uncovered for 25 minutes until the top is golden and bubbling.
Cool and Serve: Allow the casserole to cool for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently in the oven or microwave.

Notes

This recipe is adapted from a creamy roasted Brussels sprout and quinoa gratin, originally by Katie Parker of Veggie and the Beast from The High-Protein Vegetarian Cookbook.
For a gluten-free version, substitute the whole wheat bread with gluten-free bread for breadcrumbs.
Broccoli can be swapped out for other firm vegetables like cauliflower or Brussels sprouts for variety.
Using low-fat milk keeps the dish lighter, but whole milk can be used for a richer texture.
Adjust red pepper flakes to taste or omit if sensitive to spice.