Broccli-Quinoa Casserole

Broccli-Quinoa Casserole

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  • Prep Time


  • Total Time


  • Servings



  • One

    10 oz can condensed Cream of Broccoli soup (or mushroom)

  • cup reduced fat mayonnaise

  • 2

    tablespoons milk

  • cups reduced fat shredded cheese (cheddar, colby-jack, etc)

  • ½

    teaspoon sugar

  • ¼

    teaspoon black pepper

  • Dash freshly grated nutmeg

  • .

  • 2

    cups cooked broccoli

  • cups COOKED quinoa

  • Feshly grated Parmesan cheese

  • .

  • To cook quinoa:

  • ¾

    cup quinoa

  • cups water

  • ¼

    teaspoon salt


Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork. 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.


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