Saturday, July 14, 2012

Broccoli Cheddar Quinoa Casserole

My roommate is starting to steal the show here at "Hot Dog", but this recipe was just TOO good not to share. Growing up my mom always made broccoli cheese casserole and it was delicious...but not exactly healthy. Original recipes call for 1 cup of full fat mayo and served with white rice, both of which serve no nutritional benefits to our body. By cutting down the mayo, switching out quinoa for white rice, and using reduced sodium soup, you are able to get all the flavor of the original dish without feeling guilty going back for seconds.... or thirds. 


Broccoli Cheddar Casserole


Ingredients:

  • 10 oz. can reduced sodium Cream of Mushroom soup (or cream of broccoli if you prefer)
  • 1/2 cup reduced fat mayonnaise
  • 2 tbsp. milk
  • 1 1/4 cups reduced fat shredded cheese
  • 1/2 tsp. sugar
  • 1/4 tsp. pepper
  • 2 cups cooked broccoli
  • 1 1/2 cups cooked quinoa
  • freshly grated parmesan cheese
Rinse quinoa in a strainer until water runs clear. In a small saucepan add quinoa and 3/4 cup chicken/ vegetable broth or water and bring to a boil. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy. 

Preheat oven to 350 degrees and coat a shallow casserole dish with cooking spray.

In a large bowl combine the soup, mayo, milk, cheese, sugar, pepper, and mix well. Stir in the quinoa and broccoli. Spoon micture into prepared casserole dish. Sprinkle a couple of tablespoons of parmesan and bake for 35-40 minutes. 




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