Broccoli Casserole

I jimmie-rigged this recipe to aid me in dinner making.  So here is my version.  LOVED IT!  I love quinoa but you can use rice if you are not too health conscience or if kiddos don't like it.

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer.  I used homemade.   (*see note for gluten free).  

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk (I use soy)

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…