Cheesy Sausage, broccoli and Quinoa Casserole

18
Ingredients

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #41629

September 22, 2023

Categories: Cheese, Cheddar, Quinoa Broccoli, Oven Bake, Chicken Dinner, more

recipe by:
ellie

"Recipe source: Cooking Light (September, 2016)."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (279.5 g)
Calories 253.6
Total Fat - 10 g
Saturated Fat - 3.8 g
Cholesterol - 38.5 mg
Sodium - 453 mg
Total Carbohydrate - 29.9 g
Dietary Fiber - 5.1 g
Sugars - 4.4 g
Protein - 12.8 g
Calcium - 202.2 mg
Iron - 2.6 mg
Vitamin C - 45.1 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large saucepan or pot on medium high heat add the water and the quinoa and bring to a boil; reduce heat; cover and simmer 10-15 minutes or until liquid is absorbed.

Step 3

Remove pan from heat and let stand 5 minutes.

Step 4

On medium high heat, heat a Dutch oven and then add 1 tablespoon of oil, swirling to coat and then add the next 3 ingredients (onion-sausage) and cook 5-10 minutes, stirring to crumble the sausage.

Step 5

With a slotted spoon remove mixture to a bowl.

Step 6

Keeping the pan on heat add the next 3 ingredients (flour - garlic) and cook, stirring for a few minutes and then add the milk and stock and bring to a boil; cook for a few more minutes, whisking constantly.

Step 7

Reduce heat to medium and stir in the broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon pepper and the red pepper flakes; cover and cook 2 minutes.

Step 8

Stir in quinoa and sausage mixture.

Step 9

Spray 2 (8 inch) square micro-safe glass baking dishes with cooking spray and divide mixture between the two dishes.

Step 10

In a bowl combine 1 1/2 teaspoon oil and the panko along with 1 teaspoon thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper and the cheese.

Step 11

Sprinkle mixture evenly over casseroles.

Step 12

Bake for 15-20 minutes or until browned.

Step 13

***If you want to freeze one or both of the casseroles: cool the unbaked casseroles completely, cover tightly with aluminum foil and freeze for up to 2 months.