Broccoli rice casserole used to be one of my favorite side dishes. It is such a great dish and is easily paired with many different meals, heck I could easily eat a bowl of the casserole on its own!
A little over a year ago I learned about quinoa. I took the brown rice out of the casserole and replaced it with quinoa. It turned out awesome. Broccoli quinoa casserole became a hit in our home and easily replaced the rice version.
As with most casseroles this one required a can of condensed soup. I have been getting rid of the processed foods in our kitchen and created a healthier version of the condensed cream of broccoli soup. I used my homemade version in my broccoli quinoa casserole and it worked wonderfully!
I have lost track of the original recipe but here is the new and improved recipe for a delicious cheesy broccoli quinoa casserole
Here is what you need:
Homemade version of condensed cream of broccoli soup (or you can use the store-bought can), 1/3 cup sour cream, 2 tablespoons of milk, 1 1/2 cups chicken or veggie stock, 1 1/4 cups grated cheddar cheese, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, a pinch of nutmeg, 2 cups chopped cooked broccoli (I use the food processor to chop my broccoli and steam it) , 3/4 cup quinoa, fresh grated parmesan cheese
Here is what you do:
Cook your quinoa: Place 1 1/2 cups chicken stock (you can use water if you don’t have any stock) & quinoa in a small pot. Bring to a boil, cover and reduce heat to low for 20 minutes or until all liquid is absorbed. Set aside.
Preheat oven to 350 degrees F. Rub a 5 to 8 cup casserole dish with olive oil.
Combine ‘condensed’ cream of broccoli soup, milk, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in broccoli, quinoa, and cheese.
Pour into a into casserole dish. Sprinkle with 2-3 tablespoons of parmesan cheese. Bake for 40 minutes.
This dish makes about 8 servings. This recipe makes enough to be served as a side dish to my family for two dinners!
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