There are no mushrooms in this casserole. It was supposed to have mushrooms, but it doesn’t. That’s because we mixed all of the other ingredients together, assembled the casserole, put it into the oven, started cleaning up the kitchen, and found the mushrooms hiding behind a dirty mixing bowl.
It felt like an episode of Chopped when a contestant makes the dreaded mistake of forgetting an ingredient. Only this is a blog and there’s not $10,000 on the line and I make the rules around here. So mushrooms or no mushrooms, this casserole was making its way onto the Internet because you need it in your life.
What’s more important is what did make it into this casserole. And that’s a bunch of good-for-you stuff that also tastes really good. It starts with a layer of red quinoa buried with our healthy green friends, kale and broccoli. But then comes the sauce. The savory, creamy sauce made without a can of soup. There’s also no butter or dairy anywhere in sight because coconut milk is the best thing ever and it’s capable of creating a deceptively rich sauce without the guilt.
Casseroles are not my strong suit, by any means. I’ve only made two for the blog – a spicy one with sweet potatoes and another with a whole bunch of veggies – because they’re kind of hard to get right. You put a ton of ingredients together, douse them in some sauce, bake it and hope for the best. There’s a lot that can go wrong while that casserole bakes! Too much liquid? Too dry? Veggies undercooked or mushy? Pasta or rice crunchy? Heck, it could all bubble over and make a huge mess of the oven. Casseroles are a science, people.
My mom didn’t make many of them growing up, which was fine by me because I used to be one of those people who didn’t like foods touching other foods. Gravy on mashed potatoes? Nope. Mixed vegetables had to be separated. A big dish of foods mixed together was my nightmare. But then I grew up and realized the magic of flavor combinations and one-pot dishes.
I used to think grown-ups were full of shit when they talked about things being an “acquired taste” but here I am eating broccoli-kale casseroles, putting sriracha on everything, and drinking coffee, so maybe they were right about something.
- Serves: 6
- Calories: 267
- Fat: 14.6 g
- Saturated fat: 9.3 g
- Unsaturated fat: 5.3 g
- Trans fat: 0 g
- Carbohydrates: 32.1 g
- Sugar: 3.2 g
- Sodium: 43.7 mg
- Fiber: 9.2 g
- Protein: 15.9 g
- Cholesterol: 0 g
- 3 cups chopped kale, packed
- 3 cups cooked quinoa
- 2 cups broccoli, chopped
- ½ cup onion, chopped
- 1 can whole coconut milk (15 oz)
- 1-15 oz. can cannellini beans, drained
- ¼ cup nutritional yeast
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- pinch of cayenne (optional)
- Preheat oven to 375º.
- Make quinoa. For directions on making quinoa, click here.
- While the quinoa is cooking, add the sauce ingredients to a blender and process until well-combined.
- Grease an 8 x 8 casserole pan. In a large bowl, mix the kale, quinoa, broccoli, and onion. Add to the casserole pan.
- Pour the sauce over the ingredients evenly and bake for 40 minutes.
- Allow to cool and enjoy!