Cheesy Broccoli Quinoa Cassarole (double batch!)

1.5 c quinoa, uncooked
3 c water
1/2 tsp salt

6 tbsp butter
6 tbsp flour
2 c milk (Whole used in recipe, but any will work)
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp garlic powder, or to taste
1 tbsp italian seasoning, or to taste

6 c broccoli florets, bite sized pieces
2 1/2 c shredded cheddar cheese
1 c greek yogurt, plain (or as much needed to reach desired consistency)

This recipe makes a double batch, great for a large family, surprise company, or lots of delicious leftovers. Like most casseroles, this only gets better the next day.

Cook add 1/2 tsp salt and quinoa to water. Bring to boil. Cover and simmer 15 minutes. If needed, drain excess water and transfer to (very) large mixing bowl.

In pan melt butter over medium heat and add flour, stirring constantly. When mixture has browned slightly, add milk. Increase heat to med-high, stirring constantly until mixture thickens (this is a roux!). Mix in seasonings.

Mix roux and quinoa with remaining ingredients in large mixing bowl. If needed add more yogurt/milk to aid mixing.

Transfer mixture to greased cassarole dish(es) and bake at 350F for 35 minutes, or until bubbly and browned on top.

Serving Size: makes 12 approximately 1-cup servings