Mushroom Quinoa Casserole

Erin from $5 Dinners shares a delicious spin on quinoa with a comforting Mushroom Quinoa Casserole the entire family will love.

Our family loves quinoa. I have photographic evidence of my 18-month-old trying to lick his bowl clean…a bowl that was filled with one of our favorite quinoa meals. I love that it’s filled with protein, that it’s gluten free and that you always leave the dinner table satisfied.

This dish is a perfect weeknight meal, great as a main or side dish for company, as well as a great complement to any weekend fare. Versatility is the name of the game with this delicious mushroom dish! As the holidays start to approach and the days become hectic I love having this simple, healthy and delicious meal on hand that I know my family will love.

October also happens to be National Celiac Awareness Month. Celebrate by giving this Mushroom Quinoa Casserole a try at your dinner table.

Mushroom Quinoa Casserole
Serves: 8-10

Ingredients 

  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 8 oz. baby bella mushrooms, chopped
  • 2 garlic cloves, crushed
  • Salt and pepper
  • 3 cup cooked quinoa
  • 8 oz. small curd cottage cheese
  • 2 eggs, beaten in a small bowl
  • 1 cup shredded Parmesan – Asiago cheese blend

 

Directions

1. Prepare quinoa according to package directions, and set aside.

2. Preheat the oven to 350 degrees Fahrenheit.

3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.

4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.

5. Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.



12 Comments to “Mushroom Quinoa Casserole”

  1. linedancer458 says:

    looks good, but how many calories in a serving?

  2. MushroomChannel says:

    Hi there – While we are unable to provide calories per serving we recommend using the USDA super tracker as a great resource: http://mushro.ms/KZuQDV

  3. Kim says:

    Sounds delicious! Thinking of adding some zuchinni in there to up the nutritional value, and add some texture.

  4. MushroomChannel says:

    That’s a great idea, Kim! Let us know if you give it a try!

  5. kelly says:

    Can this be frozen and baked later?

  6. Catherine says:

    My quick calculations say about 400 calories per serving if you do 8 servings. About 320 per serving at 10 servings. Not bad for a very nutrient dense meal. I would serve this with green beans AND a green salad.

  7. MushroomChannel says:

    Thanks for sharing your calorie calculations,Catherine. Your side dishes sound delicious as well.

  8. MushroomChannel says:

    Hi Kelly, Great Question! Quinoa it self can be frozen; however, we would not recommend freezing the prepared casserole due to the high moisture content from the cottage cheese. Thanks!

  9. Tessa says:

    Hey.. thanks for the recipe! Took Kim’s advice and added some zucchini for texture. Mine turned out really dry.. maybe cus I used grated parmesan cheese, so I stirred in some veggie broth and popped it back into the oven for another 10min.. just long enough for the cheese to melt through. So yummy! Thanks again for dinner!! :)

  10. MushroomChannel says:

    Love that you added the zucchini and improvised to add more flavor at the end. Wonderful to hear it turned out delicious.

  11. michelle says:

    We don’t eat cottage cheese. Any idea if this would work with something else? Maybe plain yogurt?

  12. carol says:

    I fixed this casserole making the sauce by blending a can of straw mushrooms, the two eggs, and some plain yoghurt. It worked very well.