BROCCOLI-QUINOA CASSEROLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)2 tablespoons milk1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)1/2 teaspoon Splenda/sugar1/4 teaspoon black pepperDash freshly grated nutmeg.2 cups cooked broccoli1 1/2 cups COOKED quinoa (see note)Feshly grated Parmesan cheese
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. 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. Makes 8 generous 1/2-cup servings.
Serving Size: 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user KACIE209.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. 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. Makes 8 generous 1/2-cup servings.
Serving Size: 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user KACIE209.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 8.1 g
- Cholesterol: 17.2 mg
- Sodium: 410.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.1 g
- Protein: 7.7 g
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