Spinach Artichoke Quinoa Casserole
Great Casserole from ifoodreal.com!
Servings Prep Time
8servings 7minutes
Cook Time
40 minutes
Servings Prep Time
8servings 7minutes
Cook Time
40 minutes
Ingredients
Recipe Notes

1. Cook quinoa as per package instructions and set aside. Preheat oven to 375 degrees. Spray or oil 9 x 13 baking dish.
2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
3. In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup mozzarella cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
4. Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.Store:

Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze:  Assemble, tightly wrap with plastic and then foil (after it cools), and freeze for up to 3 months.  Thaw in the fridge overnight and bake as per instruction +15 minutes.

Make Ahead: Assemble, cover and refrigerator for up to 48 hours.  Bake as per instructions