Did you know that cheddar cheese isn’t actually orange? It’s really white, and they add orange coloring to make it orange. We’ve been duped all along. I know.
I opted for cheddar without coloring, so this broccoli cheddar casserole may not look like the kind you grew up eating. It’s also more redeeming than typical Midwestern broccoli cheddar casseroles, while still being gloriously cheesy and creamy.
You won’t find mayonnaise, cream of mushroom soup, or annoying Béchamel sauce to make in this healthy broccoli casserole recipe. You don’t need it!
Casseroles aren’t my typical fare, but they do hit the spot on cold, gray winter days. Plus, they make for great leftovers. Hooray for meals that keep on giving!
Watch How to Make Broccoli Casserole
The Best Broccoli Casserole
- My broccoli cheddar version here features tons of caramelized roasted broccoli for extra flavor, plus some milk and sharp cheddar cheese.
- Nutritious quinoa magically blends into creamy oblivion while it’s in the oven.
- Top all of that with some garlicky breadcrumbs and you have one amazing dish that makes for great leftovers.
You can be fancy and call it a “grah-tahnnnn” in your best French accent, or announce it as a “hot dish” in your finest Minnesotan. Either way, it’s a stellar broccoli casserole.
Please let me know how this broccoli casserole recipe turns out for you in the comments! I always love to hear from you.
Craving more lightened-up comfort foods? Here are a few of my favorites:
- Real Stovetop Mac and Cheese
- Spaghetti Squash “Pizza” Bowls
- Best Vegetable Lasagna
- Roasted Veggie Enchilada Casserole
For even more hearty dinner recipes, be sure to check out my cookbook!
PrintBetter Broccoli Casserole
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Main
- Method: Cooked and baked
- Cuisine: American
- Diet: Vegetarian
Broccoli casserole made better with roasted fresh broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky whole grain bread crumbs. This healthy casserole is easy to make and tastes amazing! Recipe yields 6 to 8 servings.
Ingredients
- 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
- 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
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
- To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
- To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
- Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
- Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
- Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.
Notes
Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.
▸ Nutrition Information
Catherine Townley
Dear Kate and Cookie,
We found your site by accident yesterday, while searching for ‘healthy’ banana bread recipes. We baked yours, exactly to the recipe (save that we added chopped dried apricots along with pecans…) and it’s delicious and beautifully attractive too! I signed up for your emails and now saw the broccoli,cheddar and quinoa gratin, which I will try. Your website and meals are inspirational, professionally presented and the photos of little Cookie are gorgeous. I will recommend your site to my friends. It’s brilliant! All my gratitude, Catherine
Kate
Hi Catherine, thank you so much for your kind note. Delighted that you found my blog and enjoyed the banana bread! I hope you enjoy all of the others just as much. :)
Diana
Looks delicious! I love healthy meals.
Rose
Trying to eat healthier this year and love the look of a lot of your recipes. Going to try to do one a week :-) Can only rate it as it looks but it looks 5 out of 5
Kate
I hope you enjoy the recipes, Rose! You are in the right place. :)
Kathryn Mader
This looks soooo good! Coming to my dinner table soon. BTW, your recipes are so approachable and no weird stuff. Lovin’ that!
Kate
Thank you, Kathryn! Hope you love this one. :)
Gia
Can’t wait to try this one! As a former Minnesotan, your “hot dish” comment cracked me up.
Kate
I’m glad! :)
Becca @ Fork in the Kitchen
I totally grew up with the Midwestern version of broccoli and cheddar casserole. Can’t wait to try this healthier option!
Amanda Conrad
i have everything to make this right now! yay!
Kate
Hope you love it!
Priya
Awesome! I love this! When I was younger, I learnt a similar recipe from my friends mother who used to make a broccoli tofu gratin in mushroom with breadcrumbs and cheddar on top and serve with couscous or quinoa on the side! Will definitely try your version. PS- if you’re ever in England, go to Cheddar Gorge- home of the cheddar and some amazing samples to try and buy nom nom nom!
Kate
Now I want to go back to England and eat cheese! Hope you love my version. :)
Jane
Thank you for the perfect dinner on a cold, grey Monday after a hard day at work! Cheesy, garlicky, broccoli goodness :-) I have to confess I also stirred a little ricotta through mine because yay cheese ;-)
Kate
Yay cheese! Thanks, Jane! Glad you enjoyed it. You made it so quickly after I posted it! I’m impressed. :)
sera
Oooh, ricotta. That sounds good!
Erin @ The Speckled Palate
This is SUCH a great idea, Kate! I recently learned the color thing about cheddar cheese, too, and was horrified that I was eating dyed cheese all along! The more you know. ;) And I’m pinning this because I know it’ll make a delicious, comforting meal for us one night this winter, even though, like you, casseroles aren’t our normal fare! Nice work!
Kate
Isn’t that funny? I guess they are usually dyed with annatto, which is natural, but I prefer my foods in their original color. :)
Kari
This looks delicious! I am always looking for new ways to use quinoa!
Kari
Marcia
You somehow read my mind, Kate… I was just thinking about the broccoli casserole my aunt made decades ago but I definitely wanted to make a healthier version. Then voíla! Here it is! The addition of quinoa is brilliant and I can’t wait to make and taste this, both of which will be happening this week :-)
Many thanks for another great recipe and source of inspiration, and another darling picture of Cookie!
Kate
Marcia, it’s always so nice to hear from you. Hope you love my version!
Libby
Oh my God, this little puppy gnawing on a broccoli!! That is adorable.
Whitney
Good yellow cheddars from Wisconsin and Vermont (and I’m sure other places) are actually “dyed” with extract from the annatto seed – so it’s an all-natural color :) Lovely recipe – pinned!
Kate
That’s good to know!
Heather
Mmm, this sounds like the perfect wintery, cheesy comfort food. Anything with roasted broccoli is a-ok in my book!
Joan
This dish sounds amazing!! Can’t wait to make it. Also I need to tell you how adorable Cookie looks gnawing on that broccoli stalk!!
Kate
Thank you, Joan! She really loves cruciferous veggies. Cracks me up.
Janet Ring
I think I’ve made this recipe before! Its delicious…but I was totally distracted by the cuteness of Cookie!
Kate
She says hi!
Alexa
SO much love for quinoa casseroles – and the whole broccoli + cheese thing is always a winning combination. Love this recipe!
Leisha
Just made this for dinner and it is amazing!
Kate
Yay, thanks Leisha!
Allyson
Cold winter days sometimes require casseroles, the cheesier the better. This looks like a brilliant compromise between my inner child and my outer adult.
Kate
Exactly!! Well said. :)
Stephanie @ Girl Versus Dough
This looks like a big hot dish ;) of comforting yums!
Liz @ I Heart Vegetables
This sounds delicious! Coming from a Midwesterner it’s nice to see a broccoli casserole that isn’t crazy unhealthy! :)
Jesse
This looks like a perfect Sunday dinner! Have to give it a shot soon.
Susan Phillips
Hi, Kate. As always this looks like a great recipe!
I discovered something recently that might be obvious to everyone else, but maybe not so I thought I’d share. When I need vegetable broth for any recipe now, I just take 4 c of water, add in a handful of carrots, a couple of stalks of celery (including leaves), a half an onion and a clove of garlic and give it a spin on the whole juice setting of my Blendtec.
I realize this isn’t broth that’s been cooked for hours, but it smells great and is full of real, measurable (organic) vegetables. It’s very low sodium and you can always add salt if you need to. Plus it’s a great way to use up these veggies (and any others) that are a bit past their prime.
Susan
Kate
Hi Susan! You know, I never thought to try that. Really great idea! I’ll have to try it soon. Thank you for sharing.
Amy @ Thoroughly Nourished Life
Kate, this is exactly my kind of comfort food! I make a very lazy version of this dish with leftover quinoa and broccoli that gets a spin in the microwave with a sprinkle of cheese on top. Next time, I’m going to take a few more moments and make this gorgeous rendition. Hope you are feeling warmer breezes soon!
Gaby Dalkin
Thanks for bringing the casserole back in style that I truly want to make!
Angela - Patisserie Makes Perfect
This has me very confused because cheddar is only white in the UK :-)
We have cheeses like Red Leicester and Double Gloucester which are cheddar like and they are orange.
This looks delicious, the addition of the quinoa is very interesting, I will have to try this.
Gena
It’s really hard to go wrong with the broccoli + quinoa + cheesy flavor combination. Looks awesome, Kate!
Alison @ Alison's Allspice
I love finding recipes that I already have all the ingredients for! Broccoli and cheddar are a favorite combo, thanks!
Roopali
I made this last night but without breadcrumbs (I have no bread in the house) and loved it! It was easy to prepare and very yummy! Brought leftovers for lunch today. Will definitely make again. Thanks for all your great recipes!
Jamie
I just made this without breadcrumbs too, but because I’m the odd woman out who doesn’t care for them in my casseroles. We happened to have red quinoa in our pantry, and the colors look great! Thanks for the recipe, Kate!
Grace | Eat Write Explore
Broccoli, cheddar and quinoa is always a winning combination – this gratin sounds right up my street!
Virginiasouthpaw
I love Broccoli Rice, and this is a great “healthier” version, thanks and keep ’em coming.
Samantha
Hi Kate,
I’ve read your website for a while, and made loads of recipes and they always turn out great. Genuinely one of my favourite food blogs!
I’d love to make this one, but quinoa just doesn’t make me feel good. Is there a substitution that you’d recommend?
Thanks!
Karin
I’m making this now. Waiting on the quinoa to soak up remaining liquid. Hope it turns out as good as yours looks!
Jessica
Love your recipies and your dog is absolutely adorable.
Kristin
Thanks for the recipe. I had all ingredients on hand and it was easy to pull together. It tasted great and my toddler approved!
Kelly
This looks and sounds amazing, yum!
Slavomira
Kate, Thank you for another winning recipe. The warming, cheesy, broccoli goodness is perfect while I wait for spring in western WA. I made extra quinoa which will go under my fried egg tomorrow morning, and the rest of the dish will be leftovers that I actually look forward to enjoying at the office all week. (note: I used pasteurized goat’s milk and it came out AMAZING). Thanks again!
leeshin
such a healthy and mouth watering recipe, thank you for sharing
Kathryn
Made this recipe last night but with brussels and cauliflower (similar to your older recipe). It was SO delicious! Will likely go into the rotation here. Nutritious comfort food, ftw!
Sarika
Hi Kate,
What can we substitute for cheese if we have to avoid cheese from our diet. do you suggest any substitutes?
Dani
This was SO GOOD! The whole family loved it! The only thing I’d do differently is probably double the bread crumbs and broccoli. Yummm. Thanks!
Kathryn Mader
Made this for dinner tonight and was delighted with the recipe. It’s a keeper for sure. I broke the cardinal rule and did not read through the whole recipe before starting. I thought the 3/4 t salt went on the broccoli prior to roasting (since it was listed under the broccoli) and later realized it went in the quiona. But nothing was ruined. I toss my vegetables for roasting with the oil in a bowl, just seems easier. And I also used a pot large enough to mix in the broccoli in the quiona pot instead of stirring it in the casserole, where I inevitably make a big, fat mess. I’m also not afraid to double the bread crumbs. Thank you, Kate for sharing your exquisite talents! My dogs love lettuce cores.
Megan
Do you think it would be good with heavy cream instead of low fat milk or would that make it too rich?
Love your blog by the way! Your GF chocolate chip cookies have been my name for a few years now. Hubby goes crazy over them (as do I)!
Olivia
Absolutely loved it! Made it out of pure boredom looking for something healthy to cook and no regrets! Can’t wait to try some more of your delicious recipes :)
Tanis
I just made this for lunch Kate, and my 17 year old son had two plates full. So amazing. Ive been recipe hunting/testing over the last year due to our family now being on a specialised diet. I’m happy to tell you that your blog continually provides amazingly tasty options for us. Thank you, Thank you, Thank you!
Tanis
Toronto, ON
t
This was so good! My family loved it. I wish I added more broccoli though. Will definitely make again. It’s a keeper!
Kerry
Ohhhh yes! That felt really indulgent and was a big hit in this house.
Kerry
Oops. My rating didn’t go through. 5!
Nicole
This looks delicious! I just bought some broccoli with no specific plan and this looks like the perfect thing to make. I just need to pick up some (white) cheddar :)
Tiffany @ Savor Home
I made this and my co-worker and I downed this for lunch today! It was SO GOOD!! Will definitely make this again and again!
APF
My husband loved this in comparison to the light veggie dishes I usually make; he called it “man food.” I modified this slightly and sautéed lean turkey while the broccoli was baking to add some protein. I layered the turkey at the bottom of the dish, then the quinoa, then the broccoli like the recipe instructs. Since I “beefed” it up a little, I baked it in a 13×9 glass dish and could have added more broccoli to fill the pan a bit more. I’ll use two bags of pre-cut broccoli florets from Trader Joe’s next time (24 oz. total) but kept the rest of the proportions the same. I may also mix the cheese up a little with half regular cheddar and half “light” cheddar. Thanks Kate! This recipe was fun to eat and easy to make. A nice spin on comfort food for those colder days.
Deepthi
Deeeelicious!
Deepthi
Star rating didn’t go through the the first time…
Jess
Your site is incredible! Is there any way you could possibly add the calorie count for the recipes?
Monica @ Wok Like Me
Looks awesome! I love the picture of your dog, haha. Mine turns scraps into chew toys for dayssss.
Leilayni
I made this for dinner tonight and will definitely make again.
Sherri
I made this and it was delicious! The whole family devoured it and I even had some the next day for breakfast!
Heidi
I’m eating the leftovers right now, so I figured I should comment. This is SO GOOD! And it reheats beautifully.
Anna
Do you think it would be possible to make this ahead of time and then freeze it? If yes, how would you suggest reheating the casserole?
Thanks!
Victoria
Another successful recipe, Kate! This was amazing!! My boyfriend and my roommate couldn’t get enough ;)
Wren Fair
My husband surprised me with this casserole on Valentine’s Day! (He knows I love your recipes) This was so delicious! We have never made bread crumbs before and I have to say it was super easy and really contributed to the dish. Thanks for providing truly satisfying yet healthy recipes.
Joelle
I made the Broccoli, Cheddar, Quinoa casserole last night! Such a delicious change.. Loved using quinoa in a recipe that tasted like a more indulgent dish. Thank you! Everything I have ever tried has been wonderful!
Amy
Made this on Tuesday and enjoyed the leftovers on Wednesday. It was delicious! I feel like you could even add some chicken and make it a whole meal.
The only thing I did different was use whole wheat panko bread crumbs instead of making my own bread crumbs.
I will definitely be making this again!
Barbara
I had to leave you a comment on how good this is! I wonder if it would be as tasty with other roasted veggies. I also used panko crumbs, and they turned out great too!
Beth
This was great, and I’ll add like others that it was better the second day! Some foods taste better as leftovers, don’t know why. The only reason I had leftovers is that one kid is anti-broccoli. Oh well, her loss. I added some feta just because I was low on cheddar, and it added a nice punch.
Jane
We lightened it up by using just cottage cheese in the quinoa and a sprinkling of cheddar of top. I also substituted an eager 5-year-old to make the bread crumbs instead of the food processor (the 5-year-old is easier to clean). It was delicious! Thanks for a great recipe. Very cozy on a winter night.
Jill Morgan
Hello Kate, I came across your website whilst searching for a granola recipe. I’m now working my way through your other recipes. Last night was broccoli and cheese gratin. All have been delicious and enjoyed by my young family. Have you a published cookbook? With thanks and best regards, Jill from Birmingham, UK.
Caitlin
Delicious! I made this with a few substitutions that yielded amazing results – instead of two bunches of broccoli I used only one & added a bunch of cauliflower (because that’s what I had on-hand), coconut milk instead of regular, & whole wheat panko for the breadcrumbs, which I seasoned with a touch of sea salt & garlic powder. I also threw about 4 chopped garlic cloves into the mix prior to baking. SO good!!
Bet @ Bet On Dinner
We really enjoyed this! I used whole wheat panko like some others commented (because somehow I didn’t have a slice of bread in the house??) and that worked well. Has anyone figured out a way to reduce the number of dishes? That’s always my gripe with anything casserole-y! ;o) I was trying to think of a way to cook either the broccoli or the quinoa in a cast iron skillet and then bake it right in there, but wasn’t sure it was the best idea. ;o)
Cathy
I didn’t want to make the bread crumbs, so I just took regular bread crumbs and put them in the garlic and butter. Great recipe -another keeper. Made for dinner and had the rest for lunch the next day.
Tim
Saw this recipe yesterday but I had already made those delicious black been and quinoa tacos. Couldn’t wait to get home today to cook this!
Of course it’s incredible! I’m restraining myself from eating another serving!
Thank you Kate, you make dinner time delightful!! (and lunch and soon breakfast as well!)
Joanna
Could I use frozen broccoli instead of fresh? This looks delicious!
Stephanie
This was so good! I’ve been trying to find one dish recipes that can also feed baby and this was perfect! I was almost too lazy to make the breadcrumbs but I’m so glad I did because it was simple and and so worth it! I also used a bit of cauliflower because I had it and it was good in there too. I think I’m going to make this again and bring it to Easter! It’s a perfect healthier version of a classic!
Danica
Absolutely delicious. I made it tonight and loved it. Thank you for a wonderful meal.
adison
just made [and devoured] this recipe! so easy and super good! i added two full size broccoli, but might even add another (because i’m a vegetable freak). thanks for the amazing recipes, i’ll definitely keep coming back!
Ruth
Even though the photography is gorgeous, my family gave this recipe a collective 3 stars which really means “meh” (and I give it a 2 star). This is nothing more than cheese and milk over broccoli/quinoa. That really is the bulk of the flavoring except for a small amount of garlic in the bread crumb topping. There is so little flavor it’s sad really, and I used good Tillamook cheese for most of it. There are so many ways to add real flavor to a dish like this – even a bechamel sauce would have been better. Perhaps I’ve just been cooking for many years but the flavor profile on this dish is the kind of thing that was popular in the 1980’s dish Chicken & Broccoli over Rice. I’m sorry to be critical but if I take the time to make a new dish, frankly, I want much more wow power and today we understand so much more about building up flavors in a dish. In musical terms, this would be Twinkle Twinkle Little Star. But again, the photography is stunning, and yes, that does matter. And for that reason I will try one other recipe before I just the site.
Kate
I’m sorry you didn’t love the dish. Most of my recipes are more adventurous, but this is designed to be a healthier version of a classic.
Tara
I don’t think it was intended to be a gourmet dish.
Simple, healthy ingredients and easy to make. It’s great for our family. And we still thought it was a pretty wow dish!
Jen
Ruth, I tend to agree but think you overshared a bit.
As an experienced cook I usually tinker with recipes as I did with this one. I added caramelized onions and mushrooms, then pan roasted the broccoli and cauliflower. I also used less cheese. The result was pretty good. The garlic breadcrumbs were a very nice touch.
Elizabeth
My husband made this tonight, and I have to say it was amazing! Filling and feels like you are eating this rich, bad for you side, but it’s quinoa, not potatoes!! This is going to be a regular on our table and we are already talking about different versions we can make! Thank you!!
Karen
In searching for vegetarian recipes, the broccoli casserole came up, so I tried it and LOVED it! I will make this one again. I’ve signed up for emails and look forward to trying more of your recipes.
Kate
Hooray, I’m so glad you found my site, Karen! Have a wonderful day!
Tara
Thank you for this delish recipe! I ended up adding shiitake mushrooms and mixed a small amount of Panko with the wheat breadcrumbs and it turned out great!
Katie Sacksteder
This is amazing, so I’ve made it three times now. The third time I threw in some other stuff I had in my fridge — I cooked up some mushrooms, onions, and celery, which worked pretty well. I also used crumbled ritz crackers instead of breadcrumbs for some extra buttery goodness. Unfortunately, that third time I thought I had quinoa but I didn’t, so I made it with brown rice. That was ok, though the quinoa is definitely a much better choice. Thanks for a great recipe!
Emily
Kate!
We love all of your recipes. Every one of them is so yummy and foolproof! Trying this recipe for diner tonight, can’t wait.
Tara
I just made this for dinner last night and am having some for a late breakfast. It’s delicious! My husband loved it too.
Next time I might mix a bit of the broccoli in to the quinoa mix too. I LOVE broccoli. :)
Thank you for the recipe!
Alyssa
This was absolutely amazing! Great recipe that is satisfying without the guilt.
Monica Valentino
Made the broccoli cheese casserole last night with a delicious salmon. Everyone loved the combination. Easy, nutritious and delicious!
Christina
This was fantastic. My kids are at the table having seconds as I write this. I added some chopped parsley to the breadcrumbs for some extra zestiness, and omitted the red pepper flakes because of the kids, but otherwise made it as is. It’s a keeper.
Karen Schnurstein
That broccoli/cheddar/quinoa gratin is just fantastic! I am learning how to cook at the old age of 40 and am having a hard time finding recipes online that are really good. So grateful to finally make something that doesn’t need extra work in order to taste good. Though I think I was meant to eat quinoa and broccoli for some reason…Very satisfying. :)
Farah
This was very good! I love the quinoa instead of rice, used soy milk & may add some chickpeas to boost in more protein next time. You have some great recipes! Thanks!!
PJ Panigi
Hi Kate!
Decided to try a few meat free dishes to help my husband and I expand our taste for vegetarian food and to give ourselves more options when cooking. Well… I am SO happy I found your website!
We made this casserole for dinner and it was VERY tasty. Never knew a dish could have so much flavor without meat, in fact, I think this meal had more flavor than a lot of the typical meals we have made.
Thanks for sharing all these wonderful recipes! So far have tried 3 and am planning on many more
Thanks again!
PJ
Caitlin
This was delicious: great winter comfort food and very easy to throw together on a weeknight. I’ll definitely be making this again, and I’m looking forward to trying more of your recipes!
Alessandra
Hi,
I just wanted to tell you to keep doing what you’re doing because you’re awesome. I’ve became a vegetarian a few months ago and your blog is such a great place to find inspiration! Thank you so much. I wish I can find something to work with with the same passion you do.
Alessandra
Kate
Thank you so much, Alessandra. That means a lot. :)
Amy
Just made this for dinner and it was delicious! Thanks for the wonderful recipe
Sylvie
Great recipe. Another winner!
Alice
Another incredible recipe, you are the Ina Garten of vegetarian cooking!! I had to make this with cauliflower because I wrote the wrong thing down on my shopping list, but it was delicious. This will be on the Thanksgiving table and many more until then!
Nick
Delicious. Can’t wait to make this again on a cold winter day.
Rebecca
Thank you for this wonderful recipe, perfect for a cold, rainy night in Alaska. It’s going in my regular rotation, along with your curry noodle bowls with red cabbage.
Kate
Thank you, Rebecca! Stay warm up there. :)
Sally
Excellent go-to side dish! Easy to make, even for me!
Kate
Thanks, Sally!
Karen Schnurstein
Love, love, love this recipe. Thank you!
Zoe
Love this recipe! Made this for dinner tonight and went back for thirds – definitely would recommend and make again :-)
Dave
Really tasty recipe! I added cauliflower, partly because I didn’t have enough broccoli, partly because cauliflower is delicious roasted and with cheese. Next time I am going to try using some homemade mushroom soup instead of the milk.
Thanks for a great recipe.
Liz
Hi Kate :) I made this recipe tonight and it was so good! Definitely a keeper. One note, it does seem like your time is a bit off. I didn’t realize until I started cooking that it’s more like 30 min. of prep and 25 of bake. Just thought I’d let you know.
Also, I totally laughed at the colored cheese comment because my dad managed a dairy factory for 20 years and it used to drive him crazy when people insisted “orange” cheese was better.