Herbed Cheese Millet Casserole
Savor the comforting flavors of this Herbed Cheese Millet Casserole, a hearty and wholesome dish that’s perfect for any occasion. Packed with nutrient-rich millet, creamy sharp cheddar, tender spinach, and a medley of fresh herbs like parsley and thyme, this recipe offers a delightful balance of textures and flavors. Cooked millet is paired with a cheesy egg mixture and sautéed vegetables, then baked to golden perfection for a gluten-free, protein-packed casserole that’s both satisfying and nutritious. Ideal as a vegetarian main course or a flavorful side dish, this casserole is easy to prepare and makes a fantastic addition to family dinners or potluck gatherings. Garnish with fresh parsley for an elegant touch, and enjoy its rich, savory aroma straight out of the oven!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 large eggs
- 1 cup whole milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch casserole dish with olive oil and set aside.
Rinse the millet under cold water. In a medium saucepan, combine the millet and vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
Stir in the minced garlic and chopped spinach. Cook until the spinach is wilted, about 2-3 minutes. Remove the skillet from heat and stir in the fresh parsley and thyme.
In a large mixing bowl, whisk together the eggs and milk. Add the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Mix until well combined.
Fold the cooked millet and the sautéed vegetable mixture into the cheese and egg mixture until evenly combined.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with additional parsley if desired. Serve warm as a main dish or side.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 25.2 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2266 mg | 174% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
