Broccoli and Cheese Casserole Easy Family Comfort Dish

Ingredients

• 4 cups fresh broccoli florets
• 1 cup cooked quinoa
• 1 cup shredded sharp cheddar cheese
• 1 2 cream cheese, softened
• 1 2 sour cream
• 1 2 milk
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• to taste Salt and pepper
• 1 2 panko breadcrumbs
• 2 tablespoons olive oil
• 1 4 grated Parmesan cheese
• for garnish Fresh chives, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
2. In a large pot, bring salted water to a boil. Add the broccoli florets and blanch for about 3 minutes, until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking.
3. In a mixing bowl, combine the cooked quinoa, shredded cheddar cheese, cream cheese, sour cream, milk, Dijon mustard, garlic powder, salt, and pepper. Use a whisk to mix until smooth and creamy.
4. Add the blanched broccoli to the cheese mixture and fold gently to combine, ensuring the broccoli is evenly coated.
5. Transfer the mixture into the prepared baking dish, spreading it evenly across the bottom.
6. In a small bowl, mix the panko breadcrumbs with olive oil and Parmesan cheese to create a crunchy topping. Sprinkle this mixture over the casserole evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
8. Once cooked, remove the casserole from the oven and let it cool for about 5 minutes. Garnish with chopped chives before serving.