Broccoli and Gorwydd Caerphilly Casserole

25 February 2020 — Dinner

Broccoli casserole


Serves 6-8

500g vegetable broth

250g quinoa, well rinsed

500g broccoli florets

2 tbsp olive oil

1 tsp salt

black pepper to taste

250g Gorwydd Caerphilly

1 cup skimmed milk

1/2 tbsp butter

1 clove garlic, minced

2 slices wholemeal bread

75g cheddar

How to make it

This Caerphilly casserole is actually quite healthy, easy to make and tastes amazing! It serves 6-8 so you can serve it for dinner then have the rest for lunch the next day.

  • Preheat the oven to 200°C Fan / 400°F / Gas Mark 7
  • Add the vegetable stock and quinoa to a saucepan and boil for around 20 minutes, or until all the liquid is absorbed. Season with salt and pepper then cover and leave to one side.
  • Cut broccoli florets into bite-sized pieces. Toss with olive oil until lightly coats then place on a lined baking sheet and bake for around 15 mins, until the broccoli is tender
  • Tear your bread into small pieces – leave like this for a more rustic look or blend them in a food processor until they are small crumbs for a more even texture
  • In a frying pan, melt some butter and add the garlic (leave to slightly brown), then add the bread crumbs until they’re slightly browned and crisp. Set aside to cool.
  • Reduce the oven to 180°C Fan / 350°F / Gas Mark 6
  • Pour the milk into the Quinoa saucepan and then add 2/3rds of the Gorwydd Caerphilly and mix.
  • Pour the quinoa and cheese mixture into a baking dish, then top with the broccoli. Sprinkle with the remaining 1/3rd of the Gorwydd Caerphilly, then sprinkle the breadcrumbs on top.
  • Finish with a sprinkle of cheddar
  • Bake the Caerphilly Casserole for around 25 minutes, until top is golden brown.
  • Serve with seasonal vegetables.
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