This broccoli casserole is made a bit healthier, with extra protein from the quinoa and chicken sausage… a complete, one pan meal, or versatile side dish!
Traditional broccoli casserole gets a healthy makeover by using quinoa instead of rice, bumping up the protein factor by adding chicken sausage, and made 100% from scratch by making an easy homemade creamy chicken cheddar sauce. Â No canned soups needed!
This post was originally sponsored by Wente Wines.
One of my favorite side dishes that my Mom made growing up was a cheesy broccoli rice casserole. Â It has all the great broccoli cheddar flavor, plus the heartiness from the rice. Â
So when I came across a newer version in a Cooking Light magazine, I just knew I’d have to try it and put my own little spin on it.
This version uses quinoa instead of rice, for a healthier whole-grain alternative that’s full of protein and fiber, and has chicken sausage in it as well, for an extra protein boost!
One of my favorite things about this casserole is that it’s made 100% from scratch. Â That’s right… no condensed “cream of” soups here!
While this broccoli casserole is probably thought of traditionally as a side dish, the high protein factor in this dish makes it perfect for a complete main dish meal. A main dish that’s perfect for a weeknight meal… especially if you cook a few components ahead of time.
Ways To Prep Ahead For This Broccoli Casserole:
- Quinoa can be cooked ahead of time and kept refrigerated
- Cheese can be grated ahead of time (pre-shredded cheese has a substance on it to prevent clumping in the bag, which makes it not melt as well into a sauce)
- Entire casserole can be assembled and frozen
This time of year is perfect for meals like this broccoli casserole, and it’s also perfect for pairing with a GREAT bottle of wine! Â One of my new favorites is Wente Vineyards. Â Based out of San Francisco, CA, this family owned vineyard has a great collection of fine wines.
You can purchase Wente Vineyards wines online… and they’re great to keep a bottle or two on hand for when those unexpected holiday guests pop over, or as a guest for a host.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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 THE QUINOA:
- Bring water and quinoa to a boil in saucepan. Reduce heat, cover, and simmer 12 minutes, or until liquid is absorbed.
- Remove from heat, let stand 5 minutes.
CASSEROLE:
- Preheat oven to 400 degrees F.
- To a large skillet, add 1 Tbsp olive oil and heat over MED heat. Add chopped onion, carrot and chicken sausage and saute 5-7 minutes, until vegetables are softened and sausage is lightly browned. Remove to a large mixing bowl, reserving the pan drippings in the skillet.
- While onions, carrots and sausage are sauteing, add broccoli florets to a large microwaveable bowl with a splash of water. Cover bowl with a plate and microwave on high for 4-5 minutes, to steam. Drain broccoli and add to the large mixing bowl.
- Add butter and garlic to pan drippings, melt. Add flour and whisk until mixture is combined and no flour lumps remain.
- Add milk and chicken stock, whisking to remove any lumps from the flour/butter mixture. Bring to a high simmer and cook, whisking often for 2-4 minutes. Mixture will thicken quite a bit.
- Add thyme, salt, pepper, and red pepper flakes, stirring to combine. Add in 1 cup shredded cheddar cheese, whisking to melt cheese into sauce.
- Add cooked quinoa to large mixing bowl with other cooked ingredients. Pour in cheese sauce and stir to combine well.
- Spray a 3 qt. casserole dish (13×9″) with non-stick cooking spray and transfer 1/2 the mixture to dish. Sprinkle with 1/2 cup cheddar cheese, the top with remaining half of mixture.
- Toss panko breadcrumbs with remaining 1/2 Tbsp olive oil, and sprinkle over top of casserole. Top with 2/3 cup cheddar cheese and 1/3 cup mozzarella cheese.
- Bake for 18-20 minutes, until lightly browned and bubbly.
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Chef Tips
- Recipe adapted from Cooking Light magazine.
- Cool UNbaked casserole completely, then cover tightly with foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator.
- Bake, covered, at 375 degrees F, for 25 minutes.
- Broil for 5 minutes, until cheese is browned and bubbly.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Rhonda McCarthy says
Simply delicious! I’ve added this to my long term collection of favorite recipes! Thank you!😋
Marsha Gainey says
This makes a ton so I had lots of leftovers. It had a nice mix of creaminess and crunch. And it’s healthy. But if I make it again, I will streamline things. This recipe dirties a lot of pots and pans and has a fair amount of prep time. It has a lot of components that eventually come together (literally), but I will pare it down somehow before I make it again. BTW I didn’t have sausage but I did have approx 3/4 cup of leftover shredded Thanksgiving turkey, which I used instead. Also, the quinoa measurements were off: I only needed 1 cup of dry quinoa and 2 cups of water to make enough cooked quinoa for a 9×13 dish. And I added S&P to taste to the saute as well as to the breadcrumb topping, not merely the cheese sauce. The final result was very well-seasoned.
David says
This was so good! The cheese sauce really brought it all together. It was almost too much food for the 9×13, but it didn’t bubble over. Definitely happy with this one. I instead used 12 oz of venison link sausage, and the amount of sausage was just right.
Carole Mason says
Hello Amanda ~
I just printed out Cheesy Quinoa Broccoli Casserole and I’d like to try this Vegetarian instead of using the
chicken sausage.
Perhaps, it wouldn’t have the better flavor of sausage inside but, I’m thinking it could possibly be workable.
Have you considered making it this way?
I’m thinking of making it tomorrow….Perhaps, it will do nicely.
The Chunky Chef says
Hi Carole 🙂 I haven’t made it without the sausage, but I think it would be fine without it if you’d prefer a vegetarian dish.
Krista says
I love this so much! I need to make this for dinner soon!
Carrie @Frugal Foodie Mama says
Love that you lightened up a classic broccoli & cheese casserole! A perfect side for for Thanksgiving dinner. 🙂
katerina @ diethood.com says
This looks absolutely delicious!! My kids will love it!!
Meg @ With Salt and Wit says
The next casserole that I am making is right here! Delicious!
Erin @ The Speckled Palate says
YUM! I love that this casserole is 100% from scratch. It’s gorgeous, and I have no doubt my entire family would love to eat a huge helping of this.
Erin @ Texanerin Baking says
Hooray that it’s 100% from scratch! It looks wonderful. 🙂
Amy Stafford says
I use to make a version of this when I first got married. It was my go to learning how to cook recipe and we loved it!