Description

This Better Broccoli Casserole is a wholesome, flavorful dish featuring roasted fresh broccoli, creamy cheesy quinoa, and crispy garlicky whole grain breadcrumbs. It’s a healthier twist on traditional broccoli casseroles, combining nutritious ingredients with rich cheddar cheese and a satisfying crunchy topping. Perfect as a hearty side or a vegetarian main, this casserole is easy to make and serves 6 to 8 people.

Ingredients

Scale

Quinoa and Broccoli

2 cups vegetable broth or water
1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
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 preferred, or unsweetened plain almond milk)
½ tablespoon butter or 1 ½ teaspoons olive oil

Breadcrumbs

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 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 medium heavy-bottomed pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, and simmer uncovered for 17 to 20 minutes until the liquid is absorbed. Then cover and let it steam off the heat for 10 minutes to finish cooking.
Roast the Broccoli: If your broccoli florets are large, slice them in half to create bite-sized pieces. Toss the broccoli with 2 tablespoons of olive oil and sprinkle with ¾ teaspoon salt. Arrange in a single layer on the prepared baking sheet, and bake for about 20 minutes until tender and caramelized at the edges.
Make the Breadcrumbs: Tear the slice of bread into bite-sized pieces and pulse in a food processor or blender until small crumbs form. In a small pan over medium heat, melt the butter (or use olive oil). Add the minced garlic and cook just until fragrant, stirring frequently. Add the bread crumbs and cook for 2 to 3 minutes, stirring often, until they are lightly browned and crisp. Transfer to a bowl to cool, especially if cooking in a cast iron pan.
Prepare the Quinoa Mixture: Reduce oven temperature to 350 degrees Fahrenheit. To the pot of cooked quinoa, stir in salt, black pepper, and red pepper flakes. Reserve ¾ cup of the cheddar cheese, then add the remaining cheese to the quinoa along with the milk. Stir until the cheese melts evenly into the mixture.
Assemble the Casserole: Pour the cheesy quinoa mixture into a 9-inch square baking dish. Add the roasted broccoli and stir gently to combine. Sprinkle the reserved ¾ cup cheese evenly over the top, then evenly sprinkle the garlic breadcrumbs on top of the cheese layer.
Bake and Serve: Bake the casserole uncovered for 25 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days, reheating gently in the oven or microwave.

Notes

This casserole combines roasted broccoli, creamy cheesy quinoa, and garlicky breadcrumbs for a flavorful, nutritious dish that’s a healthier twist on traditional broccoli casseroles.
Use whole wheat or gluten-free bread as preferred for your breadcrumbs.
For a dairy-free option, substitute cheddar cheese with a vegan cheese alternative and use plant-based milk.
Adjust red pepper flakes or omit entirely if you are sensitive to spice.
Leftovers keep well refrigerated for up to 4 days and reheat nicely.
Recipe yields approximately 6 to 8 servings.

Nutrition

Serving Size: 1 serving (approx. 1/6th of casserole)
Calories: 277
Sugar: 3.5 g
Sodium: 589 mg
Fat: 17.7 g
Saturated Fat: 6.9 g
Unsaturated Fat: 10.5 g
Trans Fat: 0.3 g
Carbohydrates: 22.2 g
Fiber: 3.4 g
Protein: 12.6 g
Cholesterol: 32.5 mg