Goodness Baked Casserole (Printable Version)

A hearty casserole featuring quinoa, sweet potato, bell pepper, and cheddar cheese.

# What You Need:

→ Grains

01 - 1 cup cooked quinoa

→ Vegetables

02 - 1 medium sweet potato, peeled and diced
03 - 1 red bell pepper, chopped
04 - 1 zucchini, diced
05 - 1 cup broccoli florets
06 - 1 cup baby spinach, roughly chopped
07 - 1 small red onion, finely chopped

→ Dairy

08 - 1 cup shredded cheddar cheese
09 - 1/2 cup milk
10 - 2 large eggs

→ Pantry & Spices

11 - 2 tablespoons olive oil
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil over medium heat in a large skillet. Add onion and garlic; sauté 2 minutes until fragrant.
03 - Add sweet potato, red bell pepper, zucchini, and broccoli; cook, stirring occasionally, 6 to 8 minutes until just tender.
04 - Remove skillet from heat and fold in chopped spinach.
05 - In a large bowl, whisk together eggs, milk, thyme, oregano, smoked paprika, salt, and black pepper.
06 - Add cooked quinoa, sautéed vegetables, and half the shredded cheddar to the bowl; stir until well combined.
07 - Transfer mixture to prepared baking dish and evenly sprinkle remaining cheddar over the top.
08 - Bake for 25 to 30 minutes until top is golden and set.
09 - Allow casserole to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and feels like you've done something real for your family.
  • The cheese gets crispy on top while the vegetables stay tender underneath, giving you texture in every bite.
  • You can prep everything ahead and bake it when hunger strikes, making weeknight cooking less stressful.
02 -
  • Don't skip the pre-cooking of vegetables; they won't soften enough in the oven alone, and you'll end up with a casserole that feels raw.
  • If the top is browning too fast before the center is set, loosely cover it with foil for the last 10 minutes, then uncover to finish.
  • The casserole will continue to set as it cools, so it's okay if it jiggles slightly in the very center when you pull it from the oven.
03 -
  • Use freshly shredded cheese if you have time; it melts more smoothly and creates a better crust than pre-shredded versions with anti-caking agents.
  • If you're cooking vegetables that release a lot of water like mushrooms or tomatoes, cook them longer in the skillet first to evaporate the excess moisture so your casserole doesn't turn watery.

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