Broccoli And Quinoa Casserole

• 2 cups Fresh Broccoli Florets, Chopped
• 4 teaspoons Unsalted Butter, Divided
• 1/2 cups Chopped Yellow Onion
• 2 stalks Celery Finely Chopped
• 1 clove Garlic, Minced
• 1 can Condensed Cream Of Mushroom Soup (10.75oz Can)
• 1/4 cups Milk
• 1/3 cups Light Mayonnaise
• 1/2 cups Shredded Part-skim Mozzarella Cheese
• 2 cups Cooked Quinoa (see Note)
• 1/4 cups Panko Bread Crumbs
• 1/4 cups Shredded Parmesan Cheese

1. 1. Preheat oven to 350 F and lightly coat an 8x8 baking dish with cooking spray.
2. 2. Steam or boil broccoli until just fork-tender, about 5 minutes. Set aside.
3. 3. In a large skillet, melt 2 teaspoons of butter. Add onion and celery; cook, stirring frequently, until vegetables are tender, about 7-8 minutes. Add garlic and cook 1 minute more. Remove from heat and stir in cream of mushroom soup.
4. 4. In a large bowl, combine soup and veggie mixture, milk, mayonnaise and mozzarella. Season to taste with salt and black pepper. Stir in broccoli and cooked quinoa. Pour into prepared casserole dish.
5. 5. Melt remaining 2 teaspoons of butter in a medium sized bowl (heat it in the microwave for 30 seconds at a time until melted). Stir in panko and Parmesan and toss to coat. Sprinkle over the top of casserole. Cover with foil and bake 25-30 minutes. Then remove foil and bake another 10 minutes until bubbly and golden on top.
6. *Note: To prepare 2 cups cooked quinoa, combine 1/2 cup rinsed quinoa and water in a saucepan, bring to a boil, then cover and simmer 15-20 minutes
7. Recipe adapted from Eating Well Living Thin.

fresh broccoli, unsalted butter, yellow onion, stalks celery, clove garlic, condensed cream, ubc, mayonnaise, mozzarella cheese, quinoa, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/broccoli-and-quinoa-casserole/ (may not work)