Cheezy Broc Casserole

Well, Christmas is over!  I have a puppy climbing in boxes, and a desperate need for some grocery shopping!

 Since I didn’t do any feasting yesterday to have leftovers from, I needed to come up with a dinner to take to work today! 

When it comes to my work dinners, I like to ensure that I’m getting healthy carbs, protein, and veggies.  The dish I came up with today combines all three quite well. 

• Carbs:  Millet;  a grain that I’ve just begun to play around with, but already love.
• Protein: Kidney beans and nutritional yeast are both great protein sources.
• Veggies:  Broccoli, onion and mushrooms for the win!

Cheezy Broc Casserole

Ingredients

• 1 cup uncooked millet
• 1/4 t salt
• 1-12 oz package frozen broccoli
• 1 can kidney beans
• 1 clove garlic, minced
• 1/2 large onion, chopped
• 4-5 cremini mushrooms, chopped
• 2 T olive oil
• 1/2 cup Daiya cheddar vegan “cheese” (plus a bit extra to sprinkle on top)
• 1/2 cup nutritional yeast
• 1/8 t black pepper

Directions

1.  Preheat oven to 350F.  Add millet and salt to 3 cups of boiling water.  At the same time, steam your frozen broccoli.

2.  In a casserole dish, add millet and broccoli, plus the remaining ingredients. Mix thoroughly, and sprinkle Daiya over the top.

3.  Bake for 45-60 minutes, or until golden brown around the edges.

Not too surprisingly, this casserole takes on almost a frittata-like form.  Or or a fun variation of a classic broccoli mac and cheese casserole.  It’s fantastically cheezy, with the great combo of Daiya and nutritional yeast.  I go through so much nutritional yeast in my house, it’s amazing!  A large majority of that can be owed to my boyfriend, the cheese fanatic.  He adds nutritional yeast to just about everything!

Definitely try it out.  You’ll love it!

<3 Lindsay