cheesy broccoli quinoa casserole

Raise your hand if you are always seeing recipes with quinoa these days and hearing about how nutritious it is! I've known how healthy it is for some time now (amongst other things it is the most complete protein of any grain and a good source of vitamins and minerals...here is an article I found on its many benefits, if you are interested), and wanted a good recipe to try for nights when we have vegetables and need something with protein. This recipe looked good, and it was! I didn't even add the cooked chicken since we were having a meatless meal, and it was great. My whole family liked it, and I have already made it twice this past month. This was a great casserole type dish, but it is healthy, and loaded with protein. It has a great flavor. The first time I made it, I only had half the amount of quinoa I needed, so I used a smaller amount, omitted the chicken, and used the full amounts of other ingredients. It gave me a lot of cheese sauce, but it was still really good! This is a great healthy alternative to broccoli chicken casserole, or a good meatless dish if you omit the chicken.

Cheesy broccoli quinoa casserole

From Annie's Eats

Makes about 8-10 servings (I usually divide this recipe in half and it more than enough for the four of us to have at dinner)

I N G R E D I  E N T S :

1½ cups quinoa

1 head broccoli, cut into small florets
3 tbsp. unsalted butter
3 tbsp. all-purpose flour
2 shallots, diced (I didn't have any-you can substitute with onion or even a dash of onion powder)
2 cups milk (low-fat is fine)
¼ tsp. garlic powder
¼ tsp. dry mustard
¼ tsp. cayenne pepper (I omitted)
Salt and pepper, to taste
8 oz. sharp cheddar cheese, shredded*
2 cups shredded cooked chicken

D I R E C  T I O N S :

Cook the quinoa according to the package directions.  Meanwhile, place the broccoli in a saucepan and add a couple inches of water.  Cover and bring to a boil over high heat.  Let boil just 1-2 minutes more, until the broccoli is crisp-tender.  Drain immediately and rinse with cold water to stop the cooking.  Set aside.

Preheat the oven to 400˚ F.  To make the cheese sauce, melt the butter in a medium saucepan over medium heat.  Whisk in the flour, shallots, garlic powder, dry mustard and cayenne.  Continue whisking the mixture until it is light golden, about 1-2 minutes.  Slowly whisk in the milk.  Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.  Remove from the heat.  Whisk in the cheddar until melted and smooth.  Season with salt and pepper to taste.  In a large bowl, combine the cooked quinoa, broccoli florets, shredded cooked chicken and the cheese sauce.  Fold together gently until evenly combined.

Transfer the mixture to a lightly greased casserole dish.  Bake until the top is lightly browned, about 20-25 minutes.  Serve warm.

Broccoli cheese soup ::re-post::

I'm updating some of my pictures and recipes that I tried at the beginning of this blog. This is one of them. I love broccoli cheese soup and it's always nice to have for a simple, warm meal in the middle of winter.  I love that this soup is a comfort food but not too thick or creamy. It tastes much lighter than most that you would have at a restaurant (probably because it is slightly healthier in that it doesn't have heavy cream or processed american cheese food in it), but it is still very satisfying. It is super easy to make and comes together in under 30 minutes.

Broccoli cheese soup

Adapted from recipes I referrenced at For the Love of Cooking and in my Better Homes and Gardens cookbook.

I N G R E D I E N T S :

1/2 of one finely chopped onion (I always prefer sweet white onions)

3 Tbsp. butter

1/4 cup flour

2 cups milk

4 cups chicken broth (I used store bought organic broth but also added one bouillon cube for extra flavor)

2 cups cheddar cheese, grated

3-4 slices american cheese (I used white american from the deli)

2 medium sized bags of frozen broccoli florets

1 tsp. salt (I used kosher)

fresh pepper

D I R E C T I O N S :

Cook broccoli in a small amount of water (between 1/2-1 cup) until tender. Once the broccoli is cooked, puree half of it. Set the remaining broccoli to the side.

Melt butter in a large dutch oven over medium heat. Add the onions and saute until tender. Add flour, stir and cook for a few minutes. Slowly add the milk while stirring-the ingredients will thicken as you do this to create a roux. Let thicken up as you occasionally stir for a few minutes on medium-low heat.

Add chicken broth and salt, then all of the broccoli.

Add cheese and stir until well blended, letting simmer on low for a few minutes.

Add pepper to taste.

Chicken & Broccoli Supreme

I had been wanting to make this recipe from the first time I saw it on Pinterest. Something about it just told me it would be delicious! So, last week when we had some dinner guests, I thought I would try it out. I am so glad I did, because it is so good! In fact, I'm making it again tomorrow because we liked it so much. My husband liked it so much that he even wanted it over the Pioneer Woman's chicken pot pie I was offering to make!

I made a few changes, so this is an adapted version and here is the original recipe. Because we were having guests, I used a little more chicken and broccoli, and it fed 6 adults and 1 toddler generously. This is a wonderful casserole dish to make. Everyone liked it and it goes great with some rice, a salad, and crescent rolls. It's easy to make, too! If you do not have time to make the sauce from scratch, simply substitute 1 1/2-2 cans of cream of chicken soup-I won't judge! I'm doing that tomorrow ;).

Broccoli Chicken Supreme
Adapted from this recipe.

I N G R E D I E N T S :

2 pounds of frozen broccoli, steamed or boiled (original recipe calls for 1 lb).
4 cups cooked chicken breasts, cut into small pieces (original recipe calls for 3 cups).
2 tubes ritz crackers
1 stick melted butter
1 Tbsp. poppy seeds

for the sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1 cup water
3 chicken bouillon cubes
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cups grated mild cheddar cheese

D I R E C T I O N S :
Preheat oven to 350 degrees.
Grease a 13x9 pan.
Layer broccoli and chicken, then set aside.
If making the sauce: In a saucepan over medium heat, combine melted butter, cornstarch dissolved in water, bouillon cubes, seasonings, and milk. Stir well, continuing stirring until sauce has thickened.
Turn heat down to low and add cheddar cheese.
Stir until melted, and pour over chicken and broccoli.
Melt butter, and add poppy seeds. Stir well. Crush Ritz crackers (I always give them a spin in my food processor), and add to melted butter. Sprinkle over the entire mixture.
Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly.

broccoli-spinach bake

I'm trying to use up what food we have in our home right now. Tonight we had homemade pizza, and I made this side for something green to go with it. It's very similar to broccoli casserole...but it has spinach, and since I hate the word "casserole" (I mean, does anyone really like that word?!?!), I'm calling this my broccoli-spinach bake. We really liked it, and my child couldn't get enough...which isn't bad for something consisting of broccoli and spinach.

Broccoli-Spinach Bake

I N G R E D I E N T S :
1 frozen package of broccoli
1 frozen package of chopped spinach
2 Tbsp. butter
5 or so slices cheddar cheese (about 5 ounces maybe?), divided into strips
bread crumbs

D I R E C T I O N S :

Preheat oven to 350 degrees. Place frozen broccoli and spinach into a medium or large saucepan with butter and 1/2 cup water. Bring to a boil over medium heat, and reduce to a low simmer. Cover, and let simmer for about 15 minutes, or until the broccoli is nice and tender. Add cheese and stir to combine. Cover and let cheese melt onto broccoli and spinach on low heat. Once melted, stir again. Place into a baking dish and sprinkle with bread crumbs. Bake for around 30 minutes.

my two casseroles...

if it ain't broke, don't fix it. that's how i feel about these two dishes, which are really my only go-to casseroles. these are really simple, traditional sides without any fancy twist or expensive ingredients, and my husband would probably like for me to cook them at least once a week. growing up, my family never made casseroles, so i wasn't used to them beyond church dinners, and i must admit that i usually didn't care for many of the gooky "cream-of-this-or-that" concoctions that awaited us. in fact, i must admit, i still stereotype most recipes that involve the very word "casserole". my husband's family, however, makes both a squash casserole and a broccoli casserole that i really like. no funny hidden ingredients, not overly gooky, very simple to make, and very yummy. great to double or triple and freeze. they aren't fancy, and they aren't extremely healthy, but here they are. there are no pictures, because, let's face it-casseroles usually aren't considered pretty in appearance, no matter how good they taste!

broccoli casserole:

I N G R E D I E N T S :

2 bags frozen chopped broccoli
3/4 stick butter (i use less...just 3 or so tablespoons)
4-5 (or more, depending on how cheesy you like it) slices of kraft american cheese (or cheese of choice, and you can even use an 8 ounce block of american cheese if you want it really cheesy)
1 roll ritz crackers

D I R E C T I O N S :

preheat oven to 350 degrees.

cook two packs of broccoli in a small amount of water (1/2 cup or so) for about 7 minutes, or until tender, and drain. you can also steam the broccoli for 10 minutes, which better retains the nutrients.

for ritz crumbs, you may either crush the crackers and use them, or if you really want to make it tasty (and fatty!), melt a few Tbsp. butter in a pan and stir crumbs into it.

mash broccoli with a fork or beaters until pureed. add the butter and cheese, and stir while broccoli is still hot.

spray dish with cooking spray and pour 1/2 of the broccoli mixture into the dish. cover with half the crumbs. repeat broccoli and crumbs.

bake for 30 minutes at 350 degrees, or until crumbs are a golden brown.


squash casserole

I N G R E D I E N T S :

3 lbs squash, sliced or diced
1 Tbsp, butter
2 Tbsp. diced onion, optional
1 can cream of mushroom soup ( i usually don't use the entire can...more like 1/2-3/4 of it)
1 bag shredded cheddar cheese
1 roll ritz crackers

D I R E C T I O N S :

preheat oven to 350 degrees.

boil sliced squash (and onion, if using) in butter and a small amount of water (1/2 cup or so) until tender, or steam for about 10 minutes or until easily mashed with a fork. drain water and mash or beat squash until pureed.

crush roll of ritz crackers. if you want, you can mix with some melted butter. i don't do this, but i am sure it would taste good.

spray dish with cooking spray. add 1/3-1/2 of squash mixture to dish. spread a small layer of mushroom soup over the squash, then top with a layer of cheese and a layer of ritz crumbs. repeat other third or remaining half of squash, then soup, cheddar, and crumbs, ending with crumbs (you'll have 2 or 3 layers, depending on how you divided up the squash).

Bake at 350 for 30 minutes, or until crumbs are a golden brown.

if you want to freeze these, assemble and then freeze prior to baking. to bake after they are frozen, i usually just cook them at 350 for 1 1/2 or 2 hours and i tent them with foil until the last 30 minutes. you could also thaw them and then bake for the regular amount of time.

parmesan roasted broccoli

we eat a lot of broccoli in my house, but i get so bored with steaming it. so when i saw a recipe for parmesan roasted broccoli on a recent episode of barefoot contessa, i had to try it. it looked easy and delicious, and a simple but fancier alternative to steamed broccoli. this recipe was extremely easy to throw together-honestly, i did not even measure ingredients, and i just loosely followed the recipe. the next time i make this, i would love to use everything this recipe calls for because i think it would just be so delicious, but tonight i was in a hurry so i just kind of threw it together. i had one head of broccoli that i cut up, and i didn't even use the garlic (i forgot/my husband is not a huge garlic fan) or pine nuts (sooo yummy, but too expensive for this girl!), or lemon zest (i was being lazy), or basil (i just forgot, oops!), and it was great! and as far as "good" olive oil, I'm just gonna be honest-all i had was the wal-mart brand (now i know those of you out there who are gourmet cooks just cringed, i'm sure!!), and it still tasted great. so i'm sure if you used all the ingredients it actually calls for and good olive oil, it would be just divine. however, if you are like me and just want to use what you have on hand, i think you'll still be very pleased at the results. just chop the broccoli, spread it on a pan and drizzle with olive oil, toss, sprinkle some salt and pepper, roast, then toss with parmesan and a sprinkle of lemon juice, and voila! a side of broccoli that is easy yet nice enough to serve to guests!

parmesan roasted broccoli
by barefoot contessa

I N G R E D I E N T S :

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

D I R E C T I O N S :

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

broccoli cheese soup

This soup did not disappoint! I found the original recipe from For the Love of Cooking, but I also referenced my Better Homes and Garden cookbook. Here is my adapted version:

I N G R E D I E N T S :

1/3 cup finely chopped onion
3 Tbsp. butter
1/4 cup flour
3 cups 1% milk (because that was what I had...whatever kind you have will work just fine)
4 cups chicken stock (haven't made my homemade stock yet, so I cheated and used bullion cubes!)
2 cups cheddar cheese, grated
2 slices american cheese
4 cups broccoli (I used a bag of frozen broccoli)
1 tsp. salt (I used kosher)
fresh pepper
optional 1/2-1 cup water if you want it a little more watered down

D I R E C T I O N S :

Cook broccoli in a small amount of water (between 1/2-1 cup) until tender. Once the broccoli is cooked, puree half of it with 1/2 cup chicken stock. Set the remaining broccoli to the side.

Melt butter in a large dutch oven over medium heat. Add the onions and saute until tender. Add flour, stir and cook for a few minutes. Slowly add the milk while stirring-the ingredients will thicken as you do this to create a roux.

Add remaining chicken stock and salt.

Add pureed broccoli and the rest of the broccoli, along with the remaining chicken stock.

Add cheese and stir until well blended.

Add pepper to taste.

Let simmer for a few minutes.