Cheesy Quinoa And Sausage Broccoli Casserole

April 15, 2019
Conventional broccoli casserole gets a wholesome makeover by way of the usage of quinoa rather than rice, bumping up the protein element by means of including hen sausage, and made 100% from scratch by making an clean homemade creamy bird cheddar sauce.  No canned soups wanted!

Cheesy Quinoa And Sausage Broccoli Casserole

Certainly one of my preferred facet dishes that my mother made developing up changed into a cheesy broccoli rice casserole.  It has all the brilliant broccoli cheddar flavor, plus the heartiness from the rice.  So once I came across a more moderen model in a Cooking mild magazine, I simply knew I’d must strive it and positioned my very own little spin on it.

This version uses quinoa as opposed to rice, for a more fit complete-grain opportunity that’s complete of protein and fiber, and has fowl sausage in it as nicely, for an additional protein improve!

Cheesy Quinoa And Sausage Broccoli Casserole

INGREDIENTS:
QUINOA:

  • 2 1/2 cups water
  • 2 cups quinoa, rinsed and drained

CASSEROLE:

  • 1 1/2 Tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 4 4 oz links chicken sausage (I used chicken and apple links) chopped
  • 6 cups fresh broccoli florets, chopped
  • 1/2 cup sharp cheddar cheese, shredded

CREAMY CHEDDAR SAUCE:

  • 1/4 cup all-purpose flour
  • 2 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 2 cups low sodium chicken stock
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes

CRUNCHY TOPPING:

  • 1/2 cup panko breadcrumbs
  • 2/3 cup sharp cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded

INSTRUCTIONS:
COOK DINNER THE QUINOA:

  1. Deliver water and quinoa to a boil in saucepan.  reduce warmness, cowl, and simmer 12 mins, or until liquid is absorbed.
  2. Remove from warmness, let stand 5 minutes.

CASSEROLE:

  1. Preheat oven to 400 degrees F.
  2. To a massive skillet, add 1 Tbsp olive oil and heat over MED warmness.  add chopped onion, carrot and fowl sausage and saute 5-7 mins, until veggies are softened and sausage is lightly browned.  eliminate to a huge mixing bowl, reserving the pan drippings within the skillet.
  3. While onions, carrots and sausage are sauteing, add broccoli florets to a big microwaveable bowl with a splash of water.  cover bowl with a plate and microwave on high for four-five minutes, to steam.  Drain broccoli and upload to the massive blending bowl.
  4. Add butter and garlic to pan drippings, melt.  upload flour and whisk until aggregate is combined and no flour lumps stay.
  5. Add milk and chook inventory, whisking to eliminate any lumps from the flour/butter aggregate.  deliver to a excessive simmer and cook, whisking frequently for two-4 minutes.  combination will thicken pretty a bit.
  6. Add thyme, salt, pepper, and purple pepper flakes, stirring to mix.  upload in 1 cup shredded cheddar cheese, whisking to melt cheese into sauce.
  7. Add cooked quinoa to large mixing bowl with different cooked components.  Pour in cheese sauce and stir to combine nicely.
  8. Spray a three qt. casserole dish (13x9") with non-stick cooking spray and switch 1/2 the aggregate to dish.  Sprinkle with 1/2 cup cheddar cheese, the pinnacle with closing half of aggregate.  
  9. Toss panko breadcrumbs with last half Tbsp olive oil, and sprinkle over pinnacle of casserole.  pinnacle with 2/three cup cheddar cheese and 1/3 cup mozzarella cheese.
  10. Bake for 18-20 mins, until lightly browned and bubbly.

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