Quinoa Casserole with Broccoli & Cannellini Beans

 

 

Hey guys! I am addicted to finding recipe ideas on Pinterest and when I saw THIS RECIPE I knew I had to make it! I also knew I wanted to lighten it up, and make it more of a full meal, and I think I did ok!

Quinoa Casserole with Broccoli & Cannellini Beans

Serves 6      1 C = 6 PP

(Original recipe HERE)

1 Can Cream Soup- I used cream of celery 98% FF

1 Can cannellini beans- or white kidney beans

1 Cup 2% Colby-Jack Cheese

1 Tablespoon light mayo

1 Tablespoon FF Milk

1 Tablespoon water

1/4 teaspoon black pepper

2 Cups cooked broccoli florets

Sprinkle of Parmesan cheese- to add to top of casserole

**1 1/2 Cups cooked quinoa**

To make Quinoa-

3/4 C uncooked quinoa- Rinsed very well!!

1 &1/2 C water

1/4 teaspoon salt.

Bring to a boil; then cover and simmer on low for about 20 minutes; until water is absorbed. Done!

 

In a large mixing bowl add soup, colby-jack cheese, milk, water, mayo, pepper, broccoli, beans, and  mix well. When quinoa is finished cooking stir that in too.

Place mixture in a shallow baking dish and top with parmesan cheese. Bake for 40 minutes at 350 degrees. I turned on the broiler at the end to brown the top a little to make it pretty.  

I just dipped my fork in for TASTE TEST PURPOSES…and YUM! I love it! I think adding the beans for was a good idea for me to make it feel like a main dish. I will be serving it with a simple side salad for a delicious dinner tonight! I can’t wait!

 

BYE!

 

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