10 oz Can Condensed Cream of Mushroom soup
1/3 C Light Mayonnaise
2 T Milk
1 1/4 C Shredded cheddar cheese
1/2 t Sugar
1/3 t Black pepper
Dash freshly ground nutmeg
2 C Cooked broccoli
3/4 C Uncooked quinoa
1/4 t Salt
2/3 C Grated Parmesan
Directions:
Thoroughly rinse quinoa. Add to 1 1/4 C water with salt. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 18-20 minutes, until fluffy and ring is visible. Fluff with fork.
In a large bowl, combine soup, mayonnaise, milk, shredded cheese, sugar, pepper, nutmeg, broccoli, and quinoa.
Pour into a 9x9 casserole dish coated with non-stick spray.
Cover with Parmesan.
Bake for 35-45 minutes at 350 degrees.
* Adapted from http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/
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