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An easy casserole that is also pretty healthy! We make this dish once a week so we have a handful of pre-made lunches for throughout the week as it reheats very nicely.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat water in a small saucepan over high heat until hot but not boiling; reduce heat to medium-low. Whisk in flour until thickened. Add milk; whisk until flour mixture is thick.

  • Combine sweet potatoes, green onions, pesto, quinoa, mushrooms, salt, and pepper in a large bowl. Pour in flour mixture; stir until well combined. Transfer to a 9x13-inch casserole dish; top with Cheddar cheese.

  • Bake in the preheated oven until bubbly and sweet potatoes are cooked through, about 50 minutes.

Nutrition Facts

358 calories; protein 13.3g; carbohydrates 38.6g; fat 17.4g; cholesterol 16.7mg; sodium 334.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/21/2017
Substitutions: frozen sweet potatoes and tater tots Tastefully Simple sun-dried tomato pesto. Left out the mushrooms. Baked for 30 minutes. Very popular with the boys. Thank you! Read More