Thursday, September 13, 2012

Cheese and Brocoli Quonia Casserole

This is one of Joel's favorite dinners and it is so easy to make, that it is quickly becoming a regular in the Odell house. I found the recipe first on Pinterest which linked back to Eating Well... Living Thina blog on wordpress.

  • One 10 oz can Cream of Broccoli soup (or mushroom) (or make your own...)
  • 1/3 cup reduced-fat mayonnaise (I use greek yogurt instead, to cut calories)
  • 2 tablespoons milk
  • 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
  • 1/4 teaspoon black pepper
  • 2 cups cooked broccoli
  • 1 1/2 cup COOKED quinoa
  • Freshly grated Parmesan cheese
To Cook Quinoa:
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  1. 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.
  2. 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.
  3. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, and pepper, until well mixed. Stir in the quinoa and broccoli.
  4. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden.
  5. Makes 8 generous 1/2-cup servings.
Getting my indregients ready.
I love my chopper! It makes fast work of chopping the broccoli.
Making my own cream of broccoli, almost ready!
The quinoa is ready to be mixed with the other ingredients.
All mixed together and ready to bake.
Ready to eat! (The shadow is Joel's hand. He was too eager to eat to get out of the picture.)
Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

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