It’s been forever since I’ve added anything to the blog so I’m going to have a marathon of recipes today that I’ve been saving up. This one is a favorite at our house.
Broccoli Quinoa Casserole
- 1 can (10 oz) condensed Cream of chicken soup (You can also use mushroom or broccoli)
- 1/3 cup reduced fat mayonnaise
- 2 Tbs milk
- 1-1/4 cups shredded cheese (I used cheddar, but I’m sure you could try another kind)
- 1/2 tsp. sugar
- 1/4 tsp. black pepper
- Dash of nutmeg
- 2 cups cooked broccoli
- 1-1/2 cups cooked quinoa
- Parmesan cheese
Preheat oven to 350 degrees and thinly coat a shallow casserole dish, or individual ramekins, with cooking spray or shortening.
In a large bowl combine the first 7 ingredients until well mixed. Stir in the quinoa and broccoli.
Pour into prepared casserole/ramekin. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.
Viola! You can even add cooked shredded chicken to the pre-cooked mixture for a nice alteration.