Vegetable Casserole

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sliced carrots
• 1 cup bell peppers, chopped (any color)
• 1 cup zucchini, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (or gluten-free alternative)
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet over medium heat, add a splash of olive oil and sauté the broccoli, cauliflower, carrots, bell peppers, and zucchini for about 5-7 minutes until slightly tender but still vibrant.
4. In a large mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.
5. Add the cooked quinoa and sautéed vegetables to the cheesy mixture. Stir until all ingredients are well coated.
6. Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
7. In a small bowl, mix the breadcrumbs with melted butter until evenly coated. Sprinkle the breadcrumb mixture over the casserole.
8. Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.
9. Remove from the oven and allow it to cool for about 5 minutes before serving.

Nutrition