Broccoli Quinoa Casserole (Gluten Free)
1 can of Progresso Creamy Mushroom Soup
1/3 cup reduced-fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups cooked broccoli, chopped
1 1/2 cup cooked quinoa (I recommend Ancient Harvest. It is pre-rinsed, cook with gluten-free chicken broth instead of water for improved flavor.)
Freshly grated Parmesan cheese
Preheat oven to 350 degrees. Coat a shallow (8×8 in or 5-6 cups) casserole dish with cooking spray.
Cook quinoa according to the instructions on the Ancient Harvest box - set aside.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar and pepper until well mixed. Stir in the quinoa and chopped broccoli.
Spoon mixture into prepared casserole dish. Add freshly grated Parmesan on top and bake for 30-35 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Protein 10 g
Fat 9 g
Carbs 14 g
Sugar 1 g
Fiber 2 g
Sodium 297 mg
From Melissa Phillips, RD, Dean Medical Group Dietitian.