Drop & Swap is a recipe series that drops the bad ingredients from your favorite recipes and swaps in healthier substitutes. Today’s makeover: Broccoli Casserole
This beloved casserole was revamped and taken to another level of goodness. Changes include dropping some of the unhealthy fats and sodium, and adding flavorful superfoods such as garlic, lemon, extra-virgin olive oil and quinoa.
Broccoli Quinoa Casserole
Flavorful additions to the
original recipe are loaded with antioxidants and anti-inflammatory agents that can boost your immunity. As an added bonus, quinoa is one of the few grains that is also packed with high-quality protein.
Ingredients
- 2 eggs
- 1 cup mayonnaise ½ cup mayonnaise + ½ cup skim milk
- 1 cup condensed cream of mushroom soup reduced sodium
- 2 packages (10 oz.) frozen chopped broccoli, thawed
- 1 cup shredded cheddar cheese 1 cup 2% shredded cheddar cheese
- 1 onion, chopped
- ½ cup butter, cut into pieces ¼ cup extra-virgin olive oil
- ¾ cup buttery round crackers, crushed
- 2 cups quinoa, cooked
- 1 garlic clove, mined
- 2 tsp lemon juice
Directions
Preheat oven to 325°.
Beat the eggs in a mixing bowl. Whisk in the mayonnaise,
milk,
reduced sodium cream of mushroom soup, broccoli,
2% cheddar cheese, onion, and
butter extra-virgin olive oil, quinoa and
crushed garlic. Spoon into a 2-quart casserole dish; sprinkle with the crushed crackers.
Bake in the preheated oven until hot and bubbly, about 30 to 40 minutes.
This recipe was remade by Tricia Azra, RD, LDN, Carolinas HealthCare System, Community Wellness.
