Oh yes this was delicious! I grabbed an 18oz can of Progresso Creamy Mushroom Soup instead of Cream of Mushroom soup, but it turned out awesome anyhow. I wish I had doubled it now because we had guests and this dish only makes about 6 servings, so we only had 1 serving for leftovers and it goes to work obviously. Next time I think I’ll try miracle whip instead of mayo. I don’t normally have mayonnaise on hand, but just happened to because I had a recipe that called for it months ago and we’ve not used it since. Figured this was as good a time as any to use it. I used frozen broccoli and just microwaved it then put it all together. I wonder if you can put dry quinoa and a bit of water in with this recipe to just cook it in the oven. I don’t experiment with things like that often though because I hate throwing away food!
- One 10 oz can condensed Cream of Broccoli soup (or mushroom)
- 1/3 cup mayonnaise
- 2 tablespoons milk
- 1 1/4 cups shredded cheddar cheese
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- Dash freshly grated nutmeg
- 2 cups cooked broccoli
- 3/4 cup dry quinoa
- 1 1/2 cups water
- 1/4 teaspoon salt
- Freshly grated Parmesan cheese
- 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 grain has sprouted (tail is visible). Fluff with a fork.
- Preheat oven to 350 degrees and coat a shallow (8×8 in.) casserole dish with vegetable cooking spray.
- In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, 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 or until bubbly on the edges and golden.