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:
- 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
Renee G
Awesome recipe the whole family loved it from the one year old to her grandparents! I did throw in some smoked paprika because I’m on a smoked paprika kick (so if there are any others out there go for it!)
Laura
I’ve made this recipe several times now and it is SO GOOD! It’s a staple now in our house :) Thank you!
Bj
My sister made this for me while I was recuperating from a bad burn I sustained. It made my day! It was one of the most delicious casseroles I have ever eaten, and I didn’t even have much of an appetite at the time.
So many thanks for it, it made what was a horrible time for me so much better.
Kate
Oh, goodness! I hope you’re doing better, BJ. I’m glad some comfort food could help!
Airah
Hi Kate! I found this recipe through Pinterest and this is for sure going to be a meal I’m making again! If I could rate this recipe past 5 stars, I definitely would. This was extremely delicious, and I mean EXTREMELY. Reminds me of a healthier version of broccoli cheddar rice. At first, I was expecting it to be “ok” due to my lack of experience with casseroles, but when I took it out of the oven, it was beautiful, and it even tasted like it too!!! Thank you so so much for sharing this recipe with us, I’m in love!!!!!!
Kate
Oh, so glad to hear that, Airah! I’m so glad you enjoyed it so much.
Lacey
Just made this and it is sooo yummy. I wouldn’t change a thing. Will definitely be making it again!
Kate
Good to hear that, Lacey! I love this comforting dish.
Kali
I tried this recipe tonight and although the directions looked a little antimadating, it was actually really easy and really good! We are recent veggitarians and the whole family loved it. Will be adding to the regular rotation! Loved it!
Kate
Awesome! I’m so glad it was simpler than you expected, too.
Lauren
This is a cherished recipe at my house! I sometimes add shredded rotisserie chicken for some extra protein but it’s plenty filling as is. Pretty good from the freezer too – I cook it before freezing. Thanks for posting this one!
Carol
I made this casserole over the weekend, and the whole family loved it — even the picky teenager. A healthy and delicious version of comfort food.
Kate
Carol, that is is fantastic! Thanks for sharing.
Olivia
I love this recipe! What do you think of using both broccoli and brussel sprouts in one gratin? Also, what side dishes would you pair with this? Thanks!
Kate
For sure, that would be delicious! I would probably pair this with a simple green side salad.
Erin McGrane
I made the Broccoli casserole or as we like to call them in MN, hotdish. So much better for your than traditional hotdish! It was really tasty and gave my husband and son the carbs they think they need but in a much healthier way. I used store bought gluten-free breadcrumbs which I thought saved a step or two. It turned out REALLY great. It is in the rotation for sure! I am thinking about making a root vegetable thanksgiving option using this as a guide. YUM
Kate
Thanks for the review, Erin! It is great to win over a husband and kids. Hotdish is such a fun name!
Claire
Any ideas on what to serve with for dinner? Thanks! Can’t wait to eat this up!
Tandice
Love the cheesy quinoa casserole. Such a comforting dish with less far and calories than most. I roasted broccoli and added mushrooms, onions, bell pepper. The garlic in the crunchy topping is so yummy! Delish!
Kate
Happy you liked it so much, Tandice! Thank you for sharing. If you wouldn’t mind leaving a star review, I would appreciate it!
April
Delicious, and very easy to make! Will make again.. :)
Kate
Good to hear! Thank you, April for your review.
Kelly Baker-Murphy
Hi Kate,
I cooked the broccoli quinoa gratin last night. It was a hit, everybody loved it. Your method of cooking quinoa was much better. I did cook the quinoa in regular store bought vegetable stock which made it a little salty for me. Next time I’ll try cooking the quinoa in water as there’s also salt in the cheese. Now keen to try some of your other recipes.
Cheers
Kelly
Kate
Glad yo hear it, Kelly! Thank you for your comment. If you would want to leave a star review, that would be great! :)
Chansi Long
This is absolutely one of my favorite recipes of all time. It is a regular staple in our home, and we all love it. This is perfect winter comfort food and the healthy alternatives de the guilt I might feel for serving something else. Thank you for the wonderful recipe! You really crafted something special here!
Kate
Love to hear it, Chansi! You are welcome :) So happy you enjoyed it. Thanks for the review!
Alison
This was delicious, and a new family favorite (including for those who are otherwise less inclined towards vegetable-centric meals)! Added a can of garbanzo beans to up the protein content- mixed into the quinoa at the same time as step 5.
Kate
Happy to hear that, Alison! I really appreciate the review.
Vicky
Just made this last night (without the red pepper flakes since my husband doesn’t do spicy) and it was yummy. A co-worker saw that I had the recipe yesterday and asked me to bring her some today and she is now going to make it. (I also made the spaghetti puttanesca and that was great too – and fast.)
Kate
Thank you, Vicky for your comment and review! I am glad your adjustment worked well for your husband.
Iris
I’ve made this a few times now and it’s always delicious! Hard to pick a favourite of your recipes but this might be it (or maybe it’s the lentil soup). I usually add an extra head of broccoli, which looks like a ridiculous amount when it goes in the roasting pan, but makes for two very happy vegetarians.
Thanks for all your other recipes too – this is my favourite food blog and actually makes me look forward to cooking in the evening.
Kate
It’s a good one! I am a fan of the spiced lentil soup too :) Thank you, Iris for your kind words!
Joey
This is absolutely gorgeous! Thank you!
Kate
You are welcome! Thank you, Joey.
Jenny
I stumbled on this when looking for a broccoli quinoa recipe and boy am I glad I chose to make this one! So good. I added nutmeg which is a personal favorite. It was a hit in my house for a meatless meal! Will be making again!
Kate
I’m glad you stumbled too, Jenny! Thank you, for your comment.
Cathy
Hi Katie
I am a big fan of your blog. It definitely made me love eating vegetarian food more.
I have a question, I am allergic to quinoa. What can I use as a substitute?
thanks
Cathy
Kate
Hi Cathy – Great question! You could try brown rice, if you don’t have concerns with rice. Let me know what you think!
Lyn OBrien
Loved this dish. Easy to make and super yummy. Does it go ok if left overs are put in freezer? Thanks, Lyn.
Kate
This one should freeze well with the ingredients. I don’t always freeze all my recipes, but this one should work well. Let me know!
Lyn OBrien
Thanks so much. No leftovers this time. We enjoyed it too much for leftovers.
Hannah Sturm
This has become a regular go-to recipe for me. It’s delicious, easy, and cheap to make. I like to squeeze some lemon juice over the broccoli directly after roasting, which gives it a nice tang. This week, I’m topping it with country ham/bacon and some toasted almonds.
Kate
I’m all about the lemon! Thanks for sharing, Hannah.
samallie
Awesome recipe!! and so easy to make.
One of the yummiest gluten free dishes I’ve come across.
Kate
I’m happy you think so! It’s nice when it comes together like that. I appreciate the review.
Silvia
Super delicious and easy to make!
Kate
Happy to hear that!
Alice
This casserole is really really good!! I’ve made it with broccoli and with cauliflower – yum!
Kate
Thanks for sharing, Alice! If you would like to leave a star review, I would appreciate it.
Kim C
This was yummy. Made with millet instead of quinoa. I really appreciated that I didn’t have to make a roux, and it still turned out creamy, cheesy, and yummy. Will add extra broccoli next time. I was hesitant about using roasted broccoli (instead of steamed) because i had made it in the past, and it was dry. Using this method, it turned out perfectly!
Kate
The roasted broccoli is so great! Wonderful combination of flavors. Thank you, Kim for the comment and review!
Jennifer
Absolutely delicious! I don’t know if it’s your secret to quinoa or the breadcrumbs or roasting the broccoli that make this perfect, but just all of it…was divine!!! Thank you!
Kate
It’s all around a wonderful combination! Thank you, Jennifer for your review. I appreciate it!
Neiha
Wanting to try this recipe, but I was wondering if I could use store bought Italian breadcrumbs that I already have? If so, do I still have to cook them? First time using breadcrumbs in a recipe!
Kate
Yes, you can use some that you already have. This is extra good with the seasoning on the bread crumbs so that’s up to you! I would make sure there is enough seasoning. If not, add some garlic like the recipe states. Hope this helps!
Lesa
Anyone try this recipe without the quinoa??
Ellen
Great recipe! We added some crispy brussels sprouts leaves, vegan sausage, and used a combination of pecorino romano and sharp cheddar. The pecorino romano gave a little bit more of a tangy, salty taste to compliment the softer cheddar. Came together very easily though and just as the recipe outlined. Thanks for sharing!
Kate
I like that you made this your own, Ellen! Thanks for your review, Ellen.
Baltimom
I made this for my family tonight. They loved it! They cleaned the casserole dish. It was very easy to make. I didn’t have a 9×9 pan so I used a 2.5 L casserole instead. Worked fine.
Lindsey
Hi Kate, we’ve been temporarily vegetarian for the month of February and this hot dish fit right in – so glad I found this recipe! I used premade breadcrumbs, roasted the broccoli with red bell pepper and red onion and then also added some bellas sautéed in garlic and white wine to the mix. Turned out great – hearty but not overwhelmingly heavy, perfectly cheesy. Thanks for the Sunday night inspiration!
Michelle
I made this tonight for dinner. Didn’t feel like making the bread crumbs, so I used panko instead. My very picky fourteen-year-old daughter ate three servings! Will definitely make this again.
Kristen Garlough
I would like to substitute bread crumbs for the homemade bread crumbs. How much store bought bread crumbs would you suggest using? thank you!
Alisa Munson
This Better Broccoli Casserole was delicious!!! I didn’t change a thing and everyone loved it in my family! It’s very filling and the roasted broccoli added a nice flavor. I will make this again for sure…. and you should too!
Cat
This casserole is seriously delicious. My boyfriend and I double the recipe and make a big 9 x 13 pan to last a few dinners/lunches, and it keeps so well. Cook exactly as instructed — you will be very happy!
Irene Shaver
We love this recipe. I often have run out of quinoa when I go to make it but have used sorghum or brown rice. It has lots of flavour and is a hit with all three kiddos.
Kate
Thanks for sharing, Irene!
Samantha
This casserole deserves a gold star! Easy method, big flavor and even my broccoli adverse boyfriend couldn’t help but sing it’s praises! We used gluten free bread crumbs, a lactose free cheddar cheese and almond milk all which came together perfectly!
Kate
A gold star! I will take it. Love that this worked so well for your needs. Thanks for the review!
Marisa
I made this recipe last night and we loved it! Even the pickiest in the family, my 16-year-old, liked it. She even said it! haha! I will definitely make this again. Thank you for the tip about the orange cheddar cheese. I had no idea :-(
Kate
Hooray! Thanks, Marisa for the review.
Ashley
I was looking for a broccoli and quinoa recipe and stumbled across your blog! I am so excited – I have been a vegetarian for 10+ years and always looking for delicious and easy-to-follow recipes.
I made this dish 2 nights ago – I had cauliflower that needed to be eaten, so I did half broccoli and half cauliflower — it turned out wonderful! Thank you!
Kate
Welcome, Ashley! Thanks for sharing your experience. I love to hear from you.
Iralyn
DELICIOUS!!! This will become a staple in our house!
Kate
Hooray!! Thank you, Iralyn.
Adrienne Saia
SO GOOD. Made this last night for a man who does not love broccoli or quinoa but loves cheese and HE ATE IT AND LIKED IT. I only had one floret so I added some spinach to fill it out. Thank you for continually inspiring us in the kitchen! :-)
Kate
Wonderful! You’re very welcome, Adrienne.
yramt
Made this tonight with a few modifications and it was great. Used Israeli couscous instead of quinoa and used a little Bleu cheese and reduced the cheddar a little.
Kate
Thank you, for the review!
Lauren
Can you make this with other cheeses like mozz or gouda?
Kate
Sure! If you want to give it a try. Might be an interesting change to flavor. I prefer the cheddar.
Alyssa
This is one of the most delicious dishes that I have ever made!!!!!!!
Kate
Wonderful to hear, Alyssa! If you would want to leave a star review, I would appreciate it. :)
Ophelia
Pretty bland. Dry. Everyone ate it, but nobody liked it too much.
Kate
I’m sorry to hear that! What did you think it was missing? Did you use garlic that was older? Sometimes that can impact flavor. Or you could increase the garlic and red pepper if you would like.
Alex
Love making this recipe! I make ahead and freeze so I can bring it for lunch or have an easy dinner when I get home. Personally I like to make “comfort vegetarian” food and this is the perfect comforting meal.
Kate
It’s a great option to make ahead of time! Thanks for the review, Alex.
guida de carvalhosa
i cooked last night the quinoa broccoli casserole followed the instructions and it was no good not creamy at all but very dry no good
Kate
I’m sorry you felt that way. Is it possible it was over cooked or your oven was too warm? Ovens can be tricky!
Rachel
UGHHH YUMMM.
I love broccoli/cheese casseroles and this feels (and is) so much healthier than one cooked in cream of something soup and mayonnaise. I will add less salt next time, as it was a little too much for my palate.
Kate
Thanks, Rachel!
Brooks
Do you think I could use frozen broccoli? I love the sound of this dish but… I can’t be bothered to cut up my own broccoli, and I live in a small town, I’ve never seen fresh broccoli pre-cut! I’m also not a cook, at all. So I have no idea if frozen would work
Kate
I recommend fresh, but you could use frozen if that’s all you have access to. Make sure it is thawed in the fridge before using. Hope this helps!
Allison
I love this recipe! Would this freeze well if I made a batch ahead of time?
Kate
Hi Allison! I’m really glad you like it. I don’t freeze all my recipes, but I know some readers have had luck with this one. Let me know how it works for you if you try it!
Ashley
This recipe was delicious and easy! I sauteed some mushrooms and onion and added them into the mix as well. I will definitely keep this dish in mind for the future. Thanks!
Kate
You’re welcome! Mushrooms are a great addition.
Lindsay
Way too salty- between the salt and the cheddar, my family and I found it crazy salty. I was bummed.
Kate
I’m sorry to hear that, Lindsay! Feel free to cut back on salt, if you like.
Alesha
Made this for my picky hubby and kids and they all loved it. Even went back for seconds! I did use cauliflower and sweet yelloe pepper instead of broccoli because it was all I had today, still worked out great. Delicious!
Kate
Wonderful, Alesha! Thanks for your review.
Ashley
I added curry and cumin to this recipe for a bit of a kick. Was so great!
Kate
Great! That sounds interesting. I’m glad you liked the twist you added. Thanks for your review!
Rhonda
I just made this and it is Delicious!! I didn’t have any bread so I used Panko bread crumbs with the garlic. It tasted great. No other modifications. The flavor of the roasted broccoli made the dish.
Kate
Thanks for sharing, Rhonda! I appreciate the review.
Emily James
So delicious! Thank you for sharing the recipe.
I added a few changes and it turned out great!
I added poultry seasoning to the broth while it cooked with the quinoa. I used low-fat Mexican shredded cheese. Added nutritional yeast to the pot, once the cheese and milk were in the mixture. Also grilled chicken to top it with, then sprinkles the plate with more nutritional yeast.
Kate
Thanks for sharing and for your review, Emily!
Bridget Byrne
Fantastic- easy to make and delicious. I made marbled rye garlicy breadcrumbs- so good. Thank you! This is the first recipe of yours I tried, excited to explore more.
Kate
Let me know what you think as you try other recipes!
Angie
This was absolutely delicious! This is definitely a keeper…thank you Kate!
Kate
You’re welcome!
Wendy
Kate,
I have all the ingredients for broccoli/quinoa gratin except an oven. Would this work in a crockpot or stovetop in a dutch oven do you think?
Wendy
Kate
You could try it, but this really works best in an oven. I would be hesitant as the bottom would get too over done.
Olyn
I love this broccoli quinoa casserole! It’s indulgent, while still getting your veggies in. You can definitely add more broccoli if desired.
Kate
I love hearing that, Olyn! Thanks for the review.
Dee
Delicious!! My 7 y.o. is a bit picky eater & she loved this recipe!
Liked this recipe so much I’m trying your lentil pasta recipe tonight!
Kate
I’m so happy to hear that, Dee! Thanks so much for your review.
Emily Newman
Hi friends! This recipe turned out delightful, and my 2 year old even ate it without me having to feed her. I must make a suggestion though for the others—it needs more flavoring. I didn’t use chili flakes because I am spice intolerant, and having only salt and pepper left it bland. I would recommend something like paprika, oregano, thyme and green onions…just some thoughts.
Kari Coughlon
I didn’t have cheddar so made an Italian version. I used chicken stock to cook sprouted quinoa. Then stirred in two tsp of minced garlic with the broccoli and oil before baking. Used half mozzarella and half Parmesan cheese instead of the cheddar. And sprinkled premade Italian breadcrumbs on top instead of making my own. Turned out delicious, with lots of flavor.
Kate
Thanks or sharing your variation! I’m happy it turned out so well.
Patricia
What would you recommend in place of quinoa?
Thanks for all your recipes—they are always great!
Kate
Hi Patricia! I think rice might be nice. Ignore the cooking instructions in step 2 and cook it according to package directions!
Ashley Poolman
Haven’t tried this yet, but it’s on my list! Do you think it would work with cashew milk?
Kate
I haven’t tried it, but let me know what you think!
Julie
I’ve made this casserole twice and made extra the second time so I would have leftovers for lunch the next day ;-) (and I use the broccoli stems to make broccoli soup, so nothing is wasted). It’s super easy, you can make it ahead for busy weeknights and my picky 4 year-old actually liked it. Mission accomplished!
Kate
Great to win over the little kiddo! Thanks for sharing, Julie. I appreciate your review!
Lisa
This came out really yummy. Eating as I type. The best cookbook I’ve ever gotten is yours, I’m 50 so have many, …. and since finding your blog too, I have eaten so much better food for me, and tastes ar eamazing. Grateful.
Kate
Thanks for sharing, Lisa! I’m happy you found the blog too.
Kate
This is so tasty! I prepped it through topping with cheese the night before. Hubby topped it with 1/3 cup whole wheat Panko, a few pinches of garlic powder, and dotted the top with the butter before throwing it in the oven. We added 5 minutes to the cook time to account for it being cold from the fridge. Hot dinner ready when I got home from work! Can’t beat it!
Kate
Wonderul!
Elise
I love your recipes! Easy to follow & delicious! This is our 2nd with the broccoli casserole – at our picky child’s request! If thats not a compliment I dont know what is!
Kate
Thank you, Elise!
Lacey
I am so in love with this recipe that I’ve made it twice already–I think this one will be going in my regular repertoire.
Kate
Great! Thank you, Lacey for sharing.
Beth O'Neill
Time time time again I always come back for this recipe. LOVE this!
5⭐
Kate
Thank you, Beth!
Carol-Ann Lamothe
I was so happy to find this recipe today. I had just bought broccoli and I wanted something different to do with it, instead of the same thing I usually do. I found this recipe very tasty, nutritious, and filling. Thank you so very much Kate for your wonderful recipes. Your hard work is much appreciated.
Kate
You’re welcome!
Heather
Could you freeze this before baking?
Kate
I haven’t tried it, but you can see what other readers may have done by searching the comments!
Donna Wattley
I stumbled upon this recipe when I was looking for an interesting way to serve quinoa. I’ve since made it three times and it’s become a favorite in my family. It’s delicious as originally written but I did make a variation of it by using a mix of broccoli,carrots and cauliflower. I also added some dried cranberries because I love savory and sweet, and stirring in some shredded rotisserie chicken just took it over the top! Thank you for this fantastic, easy-to-make recipe. It’s a great one for those busy week nights!
Kate
I’m so happy to hear that! Thanks so much for sharing, Donna.
Lindsay
Has anyone tried this recipe WITHOUT cheese? It looks so yummy but I have a little guy with a dairy allergy. Just wondering if it will still taste good without cheese. Thanks everyone!!
Kate
You could try a non-dairy substitute, but I haven’t tried it yet sorry!
Charlotte
I batch cooked this tonight – it was delicious. It’ll be perfect for some work lunches this week. I added a little nutmeg to the milk part and used super seed bread for my breadcrumbs giving it a nice extra crunch and flavour.
Kate
Oh yes! Great for meal prep. Thank you for sharing, Charlotte.
Susan
Just made this for the first time, after having it on my “recipes to try” Pinterest page for ages…and it was wonderful! I especially love how crunchy and buttery the cheese and breadcrumbs on top contrast with the creaminess of the quinoa and cheese. Thanks so much, Kate…this one is going into my regular rotation! :)
Kate
Love it! Enjoy it time and time again, Susan.
Tony
Yummy! Works well with sliced cauliflower and spinach too!
Kate
Oh, nice! Thanks for sharing, Tony!
Sarah
Think this might freeze well? I’m going to make a batch this week (have made it previously and it’s great!) but might double if I can pop it into the freezer for a quick meal after this Thanksgiving baby arrives. Trying to make a dozen or so freezer meals to keep us eating right during the first (very trying) month!
Kate
I’m not sure as I don’t freeze all my recipes. You can search through the comments to see if others have had success, which I believe some have tried it before! Thank you for your review, Sarah!
Rebecca Johansen
This was delicious- and even better when I reheated it in the oven 2 days later.
I made it with half broccoli and cauliflower.
The best part, my 22 month old ate all of his – BOTH times. Amazing!
Kate
This makes great leftovers! Great option for kids! Thank you, Rebecca.
Courtney Raehl
I am trying to make a few of my thanksgiving dishes ahead of time so I am not scrambling the day of. Do you think I could make this dish the day before and either wait to bake/or reheat the day of in the oven?
Kate
I believe other readers have had good luck with making this one ahead in the past! Yes, reheat in the oven I would think would work best. I love that you are already thinking ahead!
Jill
This is sooo tasty and was so simple to make. This will definitely become a staple for me for work lunches – the leftovers heat up very well.
I made a few edits (out of laziness mostly). Just used water to cook the quinoa, still tasted great in the end! I only had an 8×8 pan and it worked well in there too. I used panko bread crumbs pan sautéed with a little salt/pepper until they got a little color. I did add some extra seasonings to the broccoli prior to roasting as well (roasted garlic powder and pepper in addition to salt).
Thanks for this great healthy recipe!
Kate
I appreciate you sharing your variation, Jill! I’m glad you love this recipe.
Hannah
I made this last night and it was so delicious! It’s like a cross between mac & cheese and a broccoli casserole. Definitely will make again for comfort food cravings.
Kate
Thanks, Hannah! I’m glad you like it so much. I would love a star review, since you liked this so much.
Martin Dawes
Interesting recipe. Farmers are now growing quinoa in the UK. NOTE, for American readers, the French do not pronounce gratin as grat-aaan but as grat-tan. In the same way Italians don’t say parsta as you people seem to think but the a is short. And it is certainly not parmesarn!
Kate
Thanks for sharing!
Amy
I’m planning on making this for thanksgiving. Can I make it the day before?
Kate
That should work fine, if need! I recommend reheating in the oven. Be careful to not overcook to burn or dry it out.
Erin Kelly
I printed this, but had something come up so I left the recipe for my husband to make. I got home just as it was coming out of the oven. Instead of cooking the planned chicken separate, he diced it and added it but what can you do? It was delicious with the chicken, but I don’t know that the chicken added anything to it. I look forward to making it again to recipe ;) And probably again after that.
Thanks so much for this.
Kate
Thanks for sharing! How sweet of your husband though! :)
Dennis
I love this recipe so much. It’s almost foolproof and super agreeable even for non-vegetarian guests.
Sometimes it comes out a little heavy, depending on the broccoli/olive oil/cheddar used, so I started serving it with a slice of lemon on the side so guests can sprinkle a little juice on it if they want. It compliments and elevates the flavors nicely :)
Kate
Thanks for sharing, Dennis! I’m glad you love this one.
PMD
Another great recipe from Cookie and Kate! Made this for T-Giving dinner. Wonderfully creamy and rich. Used sharp cheddar and quick-cooking quinoa. Quick cooking doesn’t need to be rinsed and is just about ready in five minutes from boiling.
Didn’t have a 9-inch square pan so used the closest size I had. It’s important that you don’t try to mix the quinoa and broccoli in the cooking pan. There’s just not a lot of room to get a really even incorporation of the two. I used my biggest mixing bowl then threw everything into the pan and it worked nicely.
Plan on this recipe making 8+ servings easily. We all had seconds and there was still some left! Will definitely make this again (and again).
Kate
Thanks for sharing your experience and what you did!
Robyn
I made this last night for Thanksgiving. It’s delicious! I will be making it again.
Kate
Thank you, Robyn!
Sera
We needed a detox-ish kind of thing on Thanksgiving weekend. This is delicious! And my 4-year-old daughter asked me to make it again. Success!
Kate
Thanks for sharing, Sera!
anthony
It was a Cookie and Kate-inspired Thanksgiving this year; this one I liked the least, as it initially came out rather dry. It got back a star or two on the 4th day as a leftover, when two minutes in the microwave turned it both creamy and incredibly tasty.
Kate
I love that, Anthony!! Thanks for spreading C+K with your loved ones! I appreciate the review.
Vaishali Patel
I made this to accompany a bean chili and it was lovely! Tons of cheese but good way to get some more veggies in. I roasted half a red onion with the broccoli and it was very very good. I also used ready made panko, easy to make and delicious!
Kate
Thanks for sharing!
Victoria Oestreich
Another keeper! My boyfriend and I can’t get enough of this. We’ll be making it all winter long. The crunch of the breadcrumbs and spicy red pepper flakes really bring this dish together. It even turned out okay with dyed cheese. ;) (I think we’ll opt for the white cheddar next time, though). Thanks for sharing an amazing recipe! We are excited for the leftovers this week.
Kate
Thanks for sharing, Victoria!
Erin C.
I made this casserole last night for dinner and it was amazing! This recipe is so forgiving – I made a few adjustments based on what I had/didn’t have on hand and to streamline prep, and it still turned out perfectly.
– I didn’t have quite enough quinoa, but I did have some leftover brown rice, so I used a mix of freshly cooked quinoa and leftover rice.
– I used unsweetened almond milk instead of cow’s milk.
– I had leftover shaved roasted Brussels sprouts from an earlier dinner, so I tossed those in with the broccoli.
– I reduced the amount of cheese to 6 ounces.
– We don’t keep bread in the house, so I didn’t make my own breadcrumbs; I used panko instead. I also didn’t bother with the fresh garlic.
– I broiled the casserole for about 5 minutes at the end to brown the cheese/panko breadcrumbs on top.
I love “recipes” like this that are more methods than exact formulas you have to follow, and I will DEFINITELY be making this again!
Kate
Thanks so much for sharing, Erin! I appreciate the review and sharing your variation.
Holly
So super delicious!
Kate
I’m glad you think so, Holly! Thanks for the review.
Julina and Vee
Hi Cookie and Kate! I made your Better Broccoli Casserole and thought it was delicious. I made it with my mother and it’s fun to make. The broccoli was crispy and the quinoa was perfect. Thanks for the recipe!
Kate
You’re welcome! I’m happy you loved it and found it fun to make!
Katherine
This was a super simple recipe to make! And was SO tasty. Unfortunately every store around me was sold out of broccoli (fresh and frozen) so i substituted cauliflower and some multi coloured potatoes. I also added sliced onion and extra garlic in the oven when roasting the veggies :) I also subbed the milk for cashew milk. it turned out really well! I can only imagine it with broccoli.
Kate
I’m glad you were able to improvise and still enjoy it, Katherine! Thanks for commenting.
Carrie Kirchner
Hi…can you assemble a day in advance and bake the day of?
Kate
I haven’t tried it! Checkout the comments to see if other readers have. Sorry to not be of more help! It does make great leftovers, though.
Fran
I’m definitely NOT a casserole person but this was great! Will definitely make it again. Followed the recipe exactly and will definitely make it again. Thanks for another great recipe.
Kate
Hooray! I’m glad this one won you over, Fran. I appreciate the review.