1 1/2 cups quinoa
3 cups chicken stock
3 teaspoons kosher salt, divided
12 ounces broccoli florets, chopped
8 ounces button or cremini mushrooms, sliced
4 tablespoons unsalted butter, divided
1/2 large onion, diced
2 tablespoons dry mustard
1 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
3 cups half-and-half
1 large egg
16 ounces sharp Cheddar, grated
1/2 cup mayonnaise
If your sauté pan is oven-proof, feel free to return the casserole to the pan for baking.
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