Speaking of Retro

Although Jell-O poke cake wasn’t my favorite dish, making it sent me back to another time.  The time of cake mixes and gelatin, cans of cream of something-or-other, and onion soup mix.  The time of vacuuming in heels and pearls.  Which makes me think of casseroles.  Which makes me think of this.

This is retro meets the 21st century.  It’s everyone’s favorite broccoli rice casserole updated with quinoa.  It’s warm and gooey and it doesn’t leave you feeling like you ate a brick.  It’s a casserole without the guilt.  What could be better?

After the rip-roaring success that was quinoa burgers, with some of my new favorite grain still in tow, I turned back to Eating Well, Living Thin for more quinoa ideas.  She did not lead me astray.

Should you find yourself back in the (it pains me to say this) school swing of things, you can make it in the morning and bake this hearty side dish off at night.

To make a side for 4-6, you will need:

• 1 can cream of something-or-other soup (I used cream of mushroom, and would totally throw some real mushrooms in next time too)
• 1/3 C low or full-fat plain yogurt
• 2 T milk
• 1 1/4 C shredded cheese (I used about half havarti and half cheddar)
• 1/4 tsp. pepper
• dash nutmeg
• 2 C steamed broccoli
• 1 1/2 C cooked quinoa (cook according to package directions, plan on starting with 3/4 C raw)
• 1/4 C grated Parmesan cheese

Preheat the oven to 350 degrees.  Combine the soup, yogurt, milk, cheese, pepper and nutmeg in a large bowl.  Stir in the broccoli and quinoa.  Spoon the mixture into an 8×8 casserole dish (ish; something smaller than a 9×13).  If you’re making this ahead of time, stop here, cover the dish and pop it in the fridge.  Take it out 30-60 minutes before you want to put it in the oven, or bake it for 15 minutes longer straight from the fridge.  Top with the Parmesan and bake for 35-40 minutes, until everything is bubbling up and there is drool dripping from the corners of your mouth.