Early on in my sleepy postpartum season, I found myself one evening trying to put together a dinnertime meal one-handed, as I tried to calm a fussy baby. I pulled a combination of things out of the freezer, tossed them together in a casserole dish, and popped it into the oven. (I had frozen some meal staples earlier in the summer, so I had a bag of cooked millet, a bag of grated cheese, and a bag of tomatoes to work with.)
It turned out to be a nourishing alternative to a boxed “macaroni and cheese dinner”, as well as quick and delicious! This meal has had a weekly place on our menu since then as one of our favorites. By request, I’m finally getting around to sharing the recipe!
Millet & Cheese Casserole
1 1/2 cups dry Millet
3 cups Water
1 1/2 Tbl. Whey or Lemon Juice (Optional; for soaking overnight if desired)
1 cup diced Tomatoes (green ones work, too!)
2 cups grated Cheese (Cheddar, Colby, or Pepper-Jack are good); you can add frozen grated cheese, if necessary; it still melts quickly enough
1 clove minced Garlic
1/2 tsp. dry Mustard Powder
1/4 tsp. Paprika
Sea Salt & Pepper to taste
In a pot, combine millet and water. Add whey or lemon juice if soaking overnight. When ready to prepare, cook millet until soft and all water is absorbed. Into the hot millet, stir in cheese, tomatoes, garlic, mustard powder, paprika, and salt and pepper. Heat on the stove until cheese is melted and tomatoes are heated through.
(If desired, you can prepare this ahead of time with cooked millet (leftovers are great!), and mix in the remaining ingredients. Just pop into the oven until hot and cheese is melted (about 350* for 15-20 min.).
It’s a great warm dish on a cold fall day!