Cheesy Sausage, Broccoli & Quinoa Casserole

Total Time - 50 min

2.5 c - Water

2 c - Quinoa - rinsed

1.5 Tbl - Extra Virgin Olive Oil (EVOO)

½ c - Yellow Onion - chopped

½ c - Carrot - chopped (I usually leave this out)

16 oz (or more) - Ground Sausage

¼ c - FlourC

2 Tbl - Unsalted Butter

2 cloves - Garlic - chopped/minced

2 c - Whole Milk (I use skim)

2 c - Unsalted Chicken Stock

6 c - Fresh Broccoli - chopped

1 Tbl - Thyme

½ tsp - Kosher Salt

½ tsp - Black Pepper

½ tsp - Red Pepper Flakes

½ c - Panko

1 c - Cheddar Cheese

Pre-heat oven to 400°

To a large skillet, add 1 Tbsp olive oil and heat over MED heat.

Add chopped onion, carrot and chicken sausage and saute 5 to 7 minutes, until vegetables are softened and sausage is lightly browned.

Remove to a large mixing bowl with slotted spoon, reserving the pan drippings in the skillet.

Add butter and garlic to pan drippings, melt. Add flour and whisk until mixture is combined and no flour lumps remain.

Add milk and chicken stock. Bring to a high simmer and cook, whisking often for 2 to 4 minutes. Mixture will thicken quite a bit.

Reduce heat to medium. Stir in broccoli, 2 tsp thyme, 3/8 tsp salt, 3/8 tsp pepper, and red pepper flakes.

Cover and cook for 2 minutes

Add quinoa and sauce to the sausage in the mixing bowl and stir to combine well.

Spray a 3 qt. casserole dish (13×9) with non-stick cooking spray and spread the mixture into it.

Sprinkle with cheddar cheese

Toss panko breadcrumbs with remaining ½ Tbsp olive oil,⅛ tsp salt and pepper and 1 tsp thyme, and sprinkle over top of casserole.

Cook 18 mins or until browned

** You can use 2 smaller dishes and freeze one for later

From J-Wow

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