For today’s Elf4Health Challenge we were to fix a (hopefully healthy) casserole for dinner tonight. Fortunately it is a blustery day here, so a casserole sounded perfect!
I found a broccoli quinoa casserole on Pinterest a while ago, but I hadn’t tried it yet. I did make a few changes from the original recipe. We paired the casserole with baked chicken, and it was exactly what we needed to hit the spot!
Here’s my version:
Cheesy Broccoli Quinoa Casserole
1 10 oz. can of low sodium, low fat/fat free cream of mushroom soup
1/3 cup plain Greek yogurt
1 1/4 cups reduced fat finely shredded cheddar cheese
1/2 tsp Splenda/sugar
1/4 tsp black pepper
A shake of nutmeg
2 cups cooked broccoli (I just used a bag of SteamFresh broccoli in the microwave)
1 1/2 cups cooked quinoa
Finely grated parmesan cheese
1.) Cook the quinoa (includes: 3/4 cup quinoa, 1 1/2 cups water, & 1/4 tsp of salt) by bringing the quinoa to a boil, reduce to low heat, cover, and cook 18-20 minutes.
2.) Preheat oven 350* and coat the inside of an 8×8 casserole dish with cooking spray.
3.) In a large bowl combine the cream of mushroom soup, Greek yogurt, shredded cheese, pepper, sugar/Splenda, and nutmeg until mixed well. Then add the broccoli and quinoa, stir until well combined.
4.) Pour into casserole dish and sprinkle with parmesan cheese, bake in oven 35-40 minutes. (Makes 8 1/2 cup servings.)