mushroom quinoa casserole

March 11th, 2013

Oh goodness—it’s been a long time my friends! I’ve been in a bit of a food rut and it’s totally bumming me out. Does that ever happen to you? I just can’t seem to get inspired to get in the kitchen. I feel like my passion got misplaced in our move or something and I just need to find it again. I have faith that I will, but if you have any tips on how to find it again, please send them my way! One of the few things that’s gotten me in the kitchen is this oh-so-good mushroom quinoa casserole—both Aaron and I actually crave it. It’s earthy and nourishing with a hint of spice to jazz things up, plus it makes enough that there are leftovers for the next days lunch—woohoo!

My friend Dana served this to us soon after arriving to San Francisco and I think all four of us went back for thirds—it’s that good. I’ve since made it twice at home, making a few tweaks here and there. It’s a pretty adaptable dish—you can switch out the spices, the original called for tarragon, I swapped it for red pepper flakes, or toss in a few more veggies like kale and it’ll still be great. Whatever you do, just give it a chance, it’s a keeper.

Speaking of, do you have any favorite casseroles? With a baby due to arrive in our house in two weeks (!!) I’d love to freeze a few dishes so we can just pop them in the oven without even thinking about it.

mushroom quinoa casserole

adapted from Heidi’s mushroom casserole

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked quinoa, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
1 teaspoon red pepper flakes
1/2 cup kale, sliced into ribbons, optional

Preheat oven to 350F degrees.

1. Rub a medium-large baking dish, around 9×13, with a bit of olive oil or butter and set aside.

2. In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and kale, if using, and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the quinoa to the skillet and stir until combined.

3. In a medium bowl whisk together the eggs, cottage cheese, sour cream, red pepper flakes and salt.

4. Combine the quinoa mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish.

5. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.

 

 

Comments: 15 Total

  1. Erica

    March 11, 2013 at 5:45 pm

    Two of my favorite things, YUM.

  2. Trish

    March 11, 2013 at 6:16 pm

    Oh my goodness… this looks absolutely scrumptious! I know what I’m making for dinner soon :) Thank you so much for posting!
    I have so many favorite casseroles, I can’t decide which one is my very favorite of all! One of them is a simple beef & rice casserole from a cookbook my grandparent’s church published years ago. It’s one of those dishes that I take to friends after they bring home their newest little one (if they are beef-eaters of course!)

  3. Celia

    March 12, 2013 at 12:46 am

    I’m a total sucker for a tuna noodle casserole. i make a velouté with chicken broth, and toss with cooked noodles, sautéed mirepoix, cooked down mushrooms, fresh thyme, and tuna. place in a baking dish and top with panko. bake until golden an bubbly. easy and always hits the spot.

    • Nicole

      March 12, 2013 at 10:00 am

      My mom always made tuna casserole when I was a kid, except it was canned tuna, canned cream of mushroom, egg noodles, and crushed-up potato chips on top!

  4. little kitchie

    March 12, 2013 at 8:30 am

    So exciting that you only have 2 weeks to go! This looks like an awesome casserole!! My favorite casserole to make and freeze is probably enchiladas/enchilada casserole! Chicken tetrazinni is also awesome!

  5. Katrina @ Warm Vanilla Sugar

    March 12, 2013 at 9:45 am

    What a fun, unique recipe! This sounds great!

  6. Nicole

    March 12, 2013 at 10:56 am

    When I’m in a food/cooking rut, I just give in and don’t cook. I’ll eat out instead and wait for the urge to come back. It’s always a little scary, like, “Well what if the urge DOESN’T come back?”, but trust me, it does. For the first two or so days, eating out a lot seems like so much fun and I’m so glad to be able to step away from the kitchen, but usually a day or two after that, I’m totally ready to be back cooking. It also helps if you read some good food writing during the time you’re only eating out, because then you’re REALLY ready to start cooking again. I’m actually at the end of one of those no-cook spurts right now. I’ve been reading Nigel Slater’s “Kitchen Diaries” and craving simple food in the comfort of my own home, so now I’m itching to go grocery shopping and cook again!

  7. Carlinne @Cook with 2 Chicks

    March 13, 2013 at 8:43 am

    I browse cookbooks (or copies of Remedy Quarterly!) when I get in a cooking rut. This usually inspires me. Another trick is to talk to fellow foodies and ask what they have been cooking lately. We are not a big casserole family, but sauce and meatballs is a great meal to freeze. Thaw the sauce, boil pasta and you have an easy, hearty meal. Also, soup freezes very well. Best of luck these next two weeks!

  8. Holly

    March 14, 2013 at 1:45 pm

    Would greek yogurt work as a substitute for sour cream?

    • kelly

      March 14, 2013 at 2:08 pm

      I haven’t tried it but I’m sure it would be a great substitute! Good idea!

  9. Freda Love Smith

    March 19, 2013 at 3:12 pm

    This looks so earthy and satisfying! I love, love, love mushrooms and always want more recipes that feature them.
    As far as good freezable casseroles, I’ve been making a butternut squash ziti that freezes well and might hit the spot during those fuzzy post-partum weeks. If that sounds good, you can find the recipe here:
    http://lovesmiths.blogspot.com/2012/12/vegan-butternut-squash-ziti.html

  10. Max

    March 21, 2013 at 12:54 pm

    This looks delicious. My wife and I just bought Health On Your Plate – totally convinced us on quinoa! I never knew that it was so versatile and full of good stuff. I was really skeptical about using it, but I think your simple, earthy version will suit me well. Thank you so much. Good luck with the little one coming!

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  12. Maddie

    September 21, 2013 at 8:52 pm

    Hi! I have a quick question… I don’t really like cottage cheese but do want to make this. What do you think I could use as a substitute?

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