I based the recipe off one that has gone around Pinterest quite a bit, but made it less trashy. No canned soup, no mayo, a bit less cheese and more veggies. It was delicious! Cured my craving for comfort food without feeling bad about it.
Broccoli Quinoa Casserole
- ¾ cup quinoa
- 1½ cups water
- 1½ to 1¾ lbs fresh broccoli
- 1 batch homemade cream of mushroom soup
- 1/3 cup sour cream
- 2 Tbsp milk
- 1 cup shredded Italian cheese blend
- ¼ tsp ground black pepper
- ¼ cup shredded Parmesan cheese
Rinse the quinoa well and drain, add it and the water to a small saucepan. Bring to a boil, cover and turn to low, cook for 20 minutes.
Chop the broccoli florets into bite size pieces, peel the stalks and cut into small pieces, add to a steamer basket, steam until just fork tender.
Meanwhile preheat the oven to 350°, spray an 8×8″ glass baking dish with cooking spray.
Combine the soup through pepper in a large mixing bowl, stir in the quinoa and then gently add the broccoli.
Pack into the baking dish, sprinkle the Parmesan cheese on top, bake for 30 minutes.
Let sit for a couple of minutes, cut into wedges to serve.
Serves 4 adults.