Well Mom, you rubbed off on me, even if I still like to have things my way.Just ask this Broccoli Quinoa Casserole.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 a

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