Broccoli Cheese Quinoa Casserole

Something fun for Tuesday… how about THIS GIRL is featured on Healthy Living Blogs today?

I’ve affiliated with Healthy Living Blogs for some time.  It’s a great site for blogging ideas, support, and a great way to meet up with fellow bloggers.  When Heather posted that she was looking for folks to post about their “healthy loves”, I couldn’t resist submitting an article.  Click here to read the full story… but before you do, I’d love for you to check out today’s recipe.

I’ve been craving mac and cheese for a while now, and I keep trying “healthy” versions, with no luck.  Remember those macaroni and cheese muffins I talked about with my Friday Food Flops?  Yeah… that wasn’t enough.  I needed the real deal Holyfield.

I found this yummy recipe on Pinterest and thought I’d give it a shot.  I also had a hunk of Dutch gouda in my fridge that was dying to get used, so I jumped right in!

Of note, I added about 50% more broccoli than the original recipe recommended… but I think it could have handled even more than that!  My years with Jenny Craig have taught me to bulk up my dishes with extra vegetables, and I employed that strategy with this very dish!

Broccoli Cheese Quinoa Casserole

From Eating Well Living Thin

Serves 8


One 10 oz can condensed Cream of Mushroom soup, low sodium, healthier version (preferred)

1/3 cup reduced fat mayonnaise

2 Tbsp. skim milk

3/4 cup reduced fat shredded cheddar cheese

½ cup gouda, shredded

1/2 tsp. Splenda

1/4 teaspoon black pepper

Dash freshly grated nutmeg

3 cups cooked broccoli

1 1/2 cups cooked quinoa

3 Tbsp. freshly grated Parmesan cheese


1.  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 white ring/tail is visible.  Fluff with a fork.  Note:  I used a rice cooker, which is my favorite way to cook quinoa.  It comes out perfect every time!  1 cup quinoa to 2 1/4 cup water is the ratio I use.

2.  Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with cooking spray.

3.  In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed.

4.  Stir in broccoli and quinoa.

5.  Spoon mixture into prepared casserole.

6.  Sprinkle on a couple tablespoons of Parmesan

7. Bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.

I served my quinoa as a main dish, but I could easily see it working as a side as well.  I paired it with some extra broccoli and savored every morsel.

I finally satisfied my taste for mac and cheese… and it was SO much healthier than I ever thought!

Per generous 1/2 cup serving:

CAL 179,  PROT 8 g; FAT 9 g; SAT FAT 3g; CARB 19 g; FIB 2 g; SUG 2g

WW Points Plus: 5; WW Smart Points: 6

Related posts:


    • nothankstocake says

      Thanks, dear! I wish I could have captured the bubbly goodness I saw at the end. You really can use your choice of cheeses, btw… Gouda and cheddar are what I had on hand. Definitely let me know if you try it! xoxo

  1. says

    Hey there Kelly! I came over from HLB. Thanks for sharing this pin, it looks yummy & I agree that adding veggies is always airing on the side of caution. Your progress is amazing btw! Congratulations!!! I’ll be at fitbloggin as well and really looking forward to it. Hope to chat soon!


Leave a Reply

Your email address will not be published. Required fields are marked *