I like making casseroles for the kids because it's a great way to add veggies to their dinner. Although they will eat some veggies just steamed and as a side, often times they'll tackle the meat first and the veggies are left once they're full.
I thought I would tackle a casserole favorite, broccoli rice casserole, and change it up a little. While I'm not completely opposed to rice, I prefer not to base an entire meal around it. I'd much rather use a whole grain pasta or quinoa. This was my first time using quinoa in a casserole, and I think it turned out well. My 13 year old niece and both kids downed it. H and B even had seconds.
Broccoli Quinoa Casserole
2 cups quinoa
2 cups cooked shredded or diced chicken
2 cups shredded cheddar cheese
1 bunch broccoli
1 can low sodium cream of mushroom soup
1 can low sodium cream of chicken soup
Instructions:
1. Prepare quinoa as instructed on bag. Most quinoa requires 2 cups of water per cup of quinoa.
2. Clean, peel and cut up broccoli. Use the stems and heads. Smaller pieces are better. Steam for 5 minutes. Do not fully cook.
3. Once quinoa is fully cooked and broccoli is steamed, mix all ingredients in the pot the quinoa was cooked in.
4. Spread mixture in a greased 13x9 pan. Bake at 350* for 25-30 minutes, until thoroughly warmed and lightly browned on top.
Notes: I recommend getting pre rinsed quinoa. Trying to rinse and drain quinoa is a pain. You can make this a vegetarian dish by leaving out the chicken and using an additional can of cream of mushroom soup instead of cream of chicken. I used salt and pepper when I served myself. I think if I make it again I will add pepper to the mix and probably 1/2 cup of red onion. While it wasn't bland by any means, I did feel it could use more flavors.
Happy cooking!
Leftover Makeover
I had about 2/3 of a pan of this left after a couple days. I know there was no way we were going to finish it all, so I decided to whip up some mini muffins. The mini muffins are a go to food for my picky eaters. I make a batch of broccoli quinoa mini muffins every month now because they love them so much. I always have a stockpile of them in the freezer.
Ingredients
Leftover broccoli quinoa casserole
3 eggs
2 cups cheddar cheese.
1. Preheat oven to 400*.
2. Mix all ingredients together.
3. Spoon mixture into silicone mini muffin pan, or greased mini muffin pan. Bake at 400* for 20 minutes. Mini muffins will be lightly brown around the edges.
Notes: These freeze great and reheat easily in the microwave. If you want to make full size muffins, up the baking time to 25 or 30 minutes.
Leftover Makeover
I had about 2/3 of a pan of this left after a couple days. I know there was no way we were going to finish it all, so I decided to whip up some mini muffins. The mini muffins are a go to food for my picky eaters. I make a batch of broccoli quinoa mini muffins every month now because they love them so much. I always have a stockpile of them in the freezer.
Ingredients
Leftover broccoli quinoa casserole
3 eggs
2 cups cheddar cheese.
1. Preheat oven to 400*.
2. Mix all ingredients together.
3. Spoon mixture into silicone mini muffin pan, or greased mini muffin pan. Bake at 400* for 20 minutes. Mini muffins will be lightly brown around the edges.
Notes: These freeze great and reheat easily in the microwave. If you want to make full size muffins, up the baking time to 25 or 30 minutes.