Quinoa Broccoli Cheese Casserole

Have you noticed? Everyone is talking about Quinoa now, so I got curious and decided to try it. Though claims have been made that Quinoa is a great replacement for rice, I wasn’t prepared to substitute it straight out for rice when making my favourite rice pudding. You see, I’m not a fan or tapioca pudding and Quinoa looks for-all-the-world like tapioca to me. Hence I searched for a brand new recipe; one I’d be more apt to love… of which here is my variation of Broccoli Cheese Casserole.
Bon appétit!

1 – 225g package of PC Organics Quinoa prepared as per directions on the package
2 cups shredded aged (5 years) cheddar cheese
3-4 cups of cooked broccoli (one large head of broccoli)
2 rather heaping tablespoons of Hellmann’s mayo
1 – 10 ounce can of Campbell’s Cream of Broccoli soup
2 tablespoons of milk
1 teaspoon of each salt and pepper

1. Combine all of the ingredients in a large bowl and mix well.
2. Coat a casserole dish with vegetable oil.
3. Scoop mixture into casserole dish and cover with lid.
4. Place in oven at 350° F.
5. Bake for 35-40 minutes or until edges start to turn a golden colour.

Serve hot as a side dish with fish or chicken.

WARNING (humorous of course!): You might find this side dish to be addictive!

I refrigerated my leftover broccoli cheese casserole and the next morning, I sliced it into serving slabs, and placed each slab into a ziplock sandwich bag. Then each one of the filled sandwich bags into a bigger ziplock bag, clearly marked with contents and date… and placed my leftovers in the freezer for use at a later date.

This was the only way I would not pig out on this casserole, it was just that good!

Please, if you enjoy this recipe as much as I do, comment below… and, be sure you share this with your friends.


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Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

18 thoughts on “Quinoa Broccoli Cheese Casserole”

    • I don’t know, might be a bit of both. My boys used to eat everything! (when they were 2 and 3 yrs old) now at 5 and 7 they are very picky especially the younger one I think he is a closet vegetarian Sometime I think I have spoiled them into eating only “kid” food like kraft dinner, grilled cheese, fish sticks etc. since it is just faster when I pick them up at daycare at 5:30 and then need to get dinner, homework, bath and some little bit of free time in before bed at 7:30ish and I am not a good planner so I never get stuff ready ahead of time to just “pop” in the oven when I get home and even if I did they would likely not eat it anyway I just try and feel happy that they will eat vegetables carrots, broccoli, peppers, cucumber, salad etc.

    • I’m bringing my Mama’s mac-n-cheese. It’s no fail and the easiest thing ever. One pack long macaroni, one block Kraft American cheese, 1 can evaporated milk. Cook noodles, pour in 9″ x 11″ casserole dish, shred cheese and stir in to noodles, then pour in evaporated milk. Bake in 350 degree F oven until brown and cheese is bubbly. I swear it’s awesome. Just don’t deviate from any of the ingredients. I don’t know what happens if you do as I never have deviated. It’s just what Mama told me


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