Dishing Up the Dirt

Broccoli & Cheddar Millet Casserole

Warm, cozy, comforting. This meal is all that, plus it’s a breeze to whip up! I haven’t made a broccoli cheddar casserole since my early days of farming over 13 years ago. I used to make a version of this meal with cauliflower and brown rice too. However, I love this broccoli and cheddar version with millet instead of rice. Millet has been a fun grain (technically a seed) to incorporate into our diet. It cooks up quickly, has a lot of health benefits, and is easy to use in recipes because of its mild flavor. This casserole gets a little added protein from chickpeas and the result is a yummy, comforting, good old fashioned casserole. This is a great family meal and our little babe gobbled it up. And as a mom (who grew the broccoli she devoured!) I couldn’t help but be so happy our little girl was happily eating something green. Of course the cheese helped!! As always, look for good quality cheddar. It really makes a difference!

Broccoli Cheddar Millet Casserole

Prep Time: overnight    Cook Time: 45 minutes    Serves: 6

  • 1 cup millet, soaked overnight in 2 cups water
  • 2 1/2 cups veggie stock (or water)
  • 6 cups chopped broccoli florets (from about 3 heads of broccoli)
  • 4 tablespoons melted ghee or butter (divided)
  • salt and pepper
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1 small yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 teaspoons dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • fat pinch of salt
  • 1 cup whole milk
  • 2 cups shredded extra sharp cheddar cheese


  1. Preheat the oven to 425F.
  2. Drain and thoroughly rinse the millet. Add the millet to a medium sized pot and pour in 2 1/2 cups veggie stock. Bring to a boil. Reduce heat to low, cover the pan and cook until the millet has absorbed the liquid, about 15 minutes. Remove from the heat and keep covered.
  3. Spread the broccoli onto one or two baking sheets and drizzle with 2 Tablespoons melted ghee or butter. Place in the preheated oven and cook until lightly golden. About 20 minutes. Remove from the heat and reduce the oven temperature to 400F.
  4. Heat the remaining ghee or butter in a medium sized saucepan over medium-high heat. Add the onion, garlic, thyme and red pepper flakes and salt. Cook, stirring occasionally, until the veggies begin to soften and become fragrant. About 7 minutes. Pour in the milk and bring to a simmer. Add  1 1/2 cups of the shredded cheese and heat through until the cheese is melted, stirring often. If need be crank the heat a bit to get the cheese to melt, being careful not to scald the milk.
  5. Pour the cooked millet into a medium sized casserole dish and top with the broccoli and chickpeas. Pour over the sauce and sprinkle with the remaining 1/2 cup of cheese. Bake in the oven for 15 minutes or until the cheese is melted and the casserole is warmed through.


*This recipe is adapted from A Couple Cooks. Use this recipe as a guide and adjust measurements and ingredients as necessary.

Leave a Reply

Sign up

Fresh recipies delivered to your inbox!