Broccoli Quinoa Casserole
This Broccoli Quinoa Casserole has become one of my favorites! I like doubling it and cooking one that night and freezing the second.
Servings 8
Calories 233kcal
Ingredients
- 5 cups chopped broccoli
- 3 cups cooked quinoa about 1 cup uncooked
- 2 cups Cream of Celery Soup
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- 1 ½ cups sharp cheddar cheese OR Daiya Shreds divided
Instructions
- Preheat oven to 350 degrees.
- Toss together broccoli and quinoa in a large bowl. Add cream of celery soup, ground mustard, cayenne pepper and ¾ cup of shredded cheese. Toss well and transfer to a 13 x 9 baking dish. Top with remaining ¾ cup of cheese and bake for 40 to 45 minutes.
Notes
Make Ahead: This dish may be made ahead and frozen prior to baking. If making ahead, steam the broccoli for 8 minutes prior to tossing with the quinoa. (This will preserve the color when frozen.) Allow the casserole to thaw out overnight in the refrigerator and bake for 45 minutes.
Servings 8, Calories 254, Fat 15g, Carbohydrates 19.7g, Protein 11.6g, Cholesterol 23mg, Sodium 522mg, Fiber 3.4g, Sugars 1.4g
Servings 8, Calories 254, Fat 15g, Carbohydrates 19.7g, Protein 11.6g, Cholesterol 23mg, Sodium 522mg, Fiber 3.4g, Sugars 1.4g
Nutrition
Calories: 233kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 480mg | Potassium: 381mg | Fiber: 3g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 50.8mg | Calcium: 211mg | Iron: 1.9mg