Broccoli and Cheese Casserole Simple Comfort Dish

Ingredients

• 4 cups fresh broccoli florets
• 1 cup cooked quinoa
• 1 cup shredded cheddar cheese
• 1 cup cream of mushroom soup (low-sodium)
• 1 2 milk (dairy or non-dairy)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for a kick)
• 0.5 cup breadcrumbs (panko works great)
• 2 tablespoons olive oil
• 0.25 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Remove them from the pot and transfer to an ice bath to stop the cooking process. Drain and set aside.
3. In a large mixing bowl, combine the cooked quinoa, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Stir well until all ingredients are thoroughly mixed.
4. Add the blanched broccoli to the cheese mixture and gently fold in until the broccoli is well coated.
5. Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
6. In a small bowl, mix the breadcrumbs with olive oil until the breadcrumbs are coated. Stir in the grated Parmesan cheese for added flavor. Sprinkle this mixture evenly over the broccoli and cheese filling.
7. Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.
8. Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and serve warm.