Inspired by the Healthy Cheesy Chicken Broccoli Rice Casserole that was a fixture on our childhood dinner menus, today’s elevated vegetarian version keeps the spirit of the casseroles I remember my mom cooking. Like hers, it’s creamy, cheesy, and comforting. From there, I’ve taken a number of liberties to lighten it up and give it extra flair, like roasting the broccoli and using real-deal, fully-flavored cheese. In line with the classic Midwestern casserole spirit, you’ll find a crunchy casserole “lid” (mandatory!) and a rich, velvety sauce. For the grain, instead of rice which is more classic in casseroles, I used whole grain, protein-rich quinoa. It’s a delicious pairing with broccoli—just ask this Broccoli Quinoa Salad with Creamy Lemon Dressing and this One Pan Broccoli Quinoa Skillet with Parmesan and White Beans. Most unlike the casseroles you might have grown up with, this casserole leans heavily on the broccoli. But not just any broccoli—roasted broccoli.
Roasting the broccoli before adding it to the casserole makes it lightly crispy and caramelized. Even vegetable skeptics will struggle to resist—especially once you’ve factored in the cheese. As kids, we were suspicious of green, but now I think it’s what makes any casserole, from this Chicken Bacon Ranch Casserole to this Broccoli Rice Casserole stand out among the rest. Thanks to the addition of white beans and the fact that quinoa is a complete protein, this vegetarian casserole is plenty filling. We eat it most often as a meatless main, both at dinner and reheated for lunch the next day. Of course if you or your family prefer, you can easily add meat and make this a chicken broccoli quinoa casserole (see notes below). Looking for an extra scrumptious side dish? This casserole works well here too. The extra touches like roasted broccoli and herbs make it memorable, even as a part of a larger spread. Above all, this broccoli casserole is delicious. It’s made with real, simple ingredients. You won’t find any canned soups or processed cheese product. Just true broccoli cheddar goodness.
How to Cook Creamy Chicken Broccoli Quinoa Casserole
While all-American at its roots, this recipe takes a slight Italian quinoa casserole spin. Crowd-pleasing additions like mozzarella and Italian herbs enhance its flavor and heighten its appeal.
The Ingredients
Quinoa. High protein with a lightly nutty flavor, quinoa is a perfect choice for this vegetarian casserole. You could also swap cooked rice or another grain of your choice. Broccoli. Roasting the broccoli is my secret flavor weapon! It adds depth to the casserole and gives it irresistible flavor. Broccoli is also packed with Vitamin-C and fiber (see more broccoli nutrition information here). Carrots. I couldn’t resist sneaking in another tasty, nutritious veggie. Flour. Helps thicken the sauce. To make the casserole gluten free, you can use your favorite 1:1 gluten free flour. Greek Yogurt. More protein! It makes the casserole extra creamy, without the need for heavy cream. Cheese. The attention-grabbing factor of this casserole. I used mozzarella and cheddar for the ultimate crowd-pleasing flavor. For the most luscious, melted cheese texture, don’t buy the pre-shredded stuff. I promise it’s worth the extra step to grate it yourself! Cannellini Beans. Beans give the dish a hearty boost. Besides making it more filling, they also add cozy, creamy texture to the casserole. White kidney or great Northern beans work here as well.
The Directions
Variation – Chicken Broccoli Quinoa Casserole
For an extra protein boost (and to satisfy any diehard meat-lovers at your table), try adding cooked pieces of chicken breasts or thighs to the casserole. You can use the chicken in addition to the white beans or use it as a replacement. Either diced, sautéed chicken or shredded chicken are excellent options. For the ultimate time savings, you can use meat shredded from a store bought rotisserie chicken, or follow one of these easy chicken cooking methods:
How to Cook Shredded Chicken (stovetop method) Crock Pot Shredded Chicken Instant Pot Chicken Baked Chicken Breast
Fans of the chicken addition: be sure to check out this Mexican Chicken Casserole too.
What to Serve with Broccoli Quinoa Casserole
While this casserole can stand on its own as a hearty vegetarian dinner, here are a few ideas of what you could serve with it:
Salad. For a light, healthy side, pair this casserole with Anytime Arugula Salad. Salmon. Simple Grilled Salmon in Foil would be tasty served alongside this casserole. Grilled Veggies. Both Grilled Portobello Mushrooms and Cauliflower Steaks would be delicious.
Make Ahead, Storage, and Reheating Tips
To Make Ahead. Chop the broccoli, onion, and carrots up to 1 day in advance. Store them in separate airtight storage containers in the refrigerator. To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days. To Reheat. Rewarm the casserole in a baking dish in the oven at 350 degrees F until warmed through. It can also be reheated in the microwave. To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Healthy Casserole Recipes
Sausage and Rice Casserole Stuffed Pepper Casserole Spaghetti Squash Casserole Cheesy Corn Quinoa Casserole with Chicken Mozzarella Meatball Casserole
Recommended Tools to Make This Recipe
Dutch Oven. A kitchen tool that I find myself reaching for almost daily. 9×13-inch Casserole Dish. My healthy casserole recipes MVP! Cheese Grater. Either a box grater or microplane grater would work well.
Could broccoli quinoa casserole be the new classic? I’d love to hear what you think! If you make this recipe, please leave a comment to let me know how it came out for you. Your comments and 5-star ratings mean the world to me and are ultra helpful for other readers too!
