Monday, October 13, 2014

Broccoli Cheese Quinoa Casserole

Broccoli Cheese Quinoa Casserole
 Yield: 6-8 servings

 1 - 2 slices bacon, cooked and crumbled – set aside
 2 Tbsp butter
 2 Tbsp flour
 1 tsp minced dried onion flakes
 1 tsp minced garlic
 1 cup skim milk
 ½ tsp Dijon mustard
 1 cup cheddar cheese, shredded
 3 Tbsp parmesan cheese, shredded
 1 ½ c cooked quinoa (cooked per directions)
 1 ½ c frozen broccoli florets, thawed
 ½ red pepper, small diced
 S & P TT (to taste)

 Grease a 8X8 cooking dish, set aside. Preheat oven to 400 degrees. Cut bacon into chunks, cook in a saucepan until browned. Drain well and crumble, set aside. In same pan, either remove bacon drippings or leave in pan and add enough butter to equal 2 Tbsp total called for above. Cook over medium heat. Add flour and whisk until combined. Add garlic and onion, stirring constantly with whisk until fragrant (about 1 minute). Add milk and mustard, whisk constantly until thickened to a medium white sauce. Combine cheeses and add 2/3 of the mixture to the sauce. Whisk until mixed well. Remove from heat and add quinoa, broccoli, pepper and bacon. Mix well and adjust seasonings. Place in the prepared dish and cover evenly with remaining cheese. Bake for 25-30 minutes or till lightly browned on the top and bubbly. Let sit for 5-10 minutes before serving. This is SO yummy!

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