Blast from the past…with a new twist


 You remember this dish… from every church pot luck, community cookbook, and Gramma’s table.  Yes, THAT broccoli-rice casserole.  Bubbly, cheesy, rich, and so very good.  Old-fashioned comfort food, personified.

Since I love using quinoa in everything calling for rice (less starchy, more protein) I thought I’d give it a try in this one.  And it worked just as well.  As you can see in the second photo, it’s the same creamy-dreamy texture and flavor we loved before – only this time it’s not full of rice-carbs that can wreck havoc with blood surgar.  AND the quinoa gives added protein.  How ’bout that?!

I can’t believe how great this turned out!  It’s the perfect side dish for all your meats or a vegetarian option on it’s own.  The old version was a favorite in our house – and now this will DEFINITELY be!




One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

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.

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

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)


Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.


348 Comments Add yours

  1. Ronnie says:

    I am not at all familiar with quinioa. What is its consistency?

    1. Linda says:

      It’s the consistency of rice – but also a little chewy – SORTA!! (How’s that for narrowing it down?!) It cooks up fluffy and “dry” like long-grain rice and can take on any flavor you cook it with. I have cooked it in chicken broth and spices – or even coconut milk and cinnamon/Splenda. VERY versatile!

      The grains are very tiny so it SEEMS mushy…but it’s really not at all.

      1. Amanda says:

        I have made this recipe countless times. My whole family loves it! Thank you for posting this 🙂

    2. dale sobol says:

      love love love quinoa!!!! it was my greatest food find of 2011! cant wait to try this one..thanks.

      1. Stephanie says:

        I’ve been making this recipe for years! My family loves it.

        1. Linda says:

          Thank you, Stephanie…it’s always a hit at my house. One of the few that I make over and over!

    3. HanniAK says:

      OMG! I hadn’t liked quinoa when I first made it, but I made this for my mom and boyfriend last night. He said it was amazing. It’s supposed to serve 8, but we ate almost all of it. SO GOOD! I will definitely make it again (hopefully with the low fat mayo, all I had was regular). And maybe add more broccoli and maybe other veggies too? No reason why not I think.

    4. Diana says:

      Is this something I can make ahead of time and freeze?

      1. BethM says:

        I agree with the adding more veggies. I had both fresh broccoli and asparagus in my garden and had some leftover mushrooms in the fridge. Added all of them and it was wonderful.

      2. Jeanette says:

        I have froze this before and it turned out just as good! Great recipe!!

    5. Joanna says:

      Can you freeze this?

  2. Sarah says:

    YUM! I cannot wait to try this one!

  3. Jennifer says:

    Oh my gosh this looks amazing! I tried quinoa once with tofu and lemon and i personally loved it, but my boyfriend? Not so much. He DOES love a good broccoli and rice dish, so i think this will be the perfect way to sneak it in for dinner again one night 🙂 Thanks!

  4. amberinsweden says:

    Yay! I bought some quinoa last week and was looking for interesting ways to try it. I can’t wait to make this.

  5. Karla says:

    I’m so happy I saw this recipe on Foodgawker! I just got a ton of broccoli in my CSA box AND I have an open box of quinoa. And, I agree with Jennifer as I’m sure this is one thing the ‘healthy food haters’ in my life will not mind eating ;-). Thanks for posting.

  6. Heather says:

    I will definitely make this recipe this weekend! I’ve recently tried quinoa, and love it! I usually add cooked lentils to my cooked quinoa, and top with shredded cheddar and’s pretty tasty, but not very imaginative! I love this idea….maybe my picky 6-year-old will even eat it! Thanks for the recipe!! 🙂

  7. Shirley says:

    I love brocolli and rice, so I know I’m going to love this as well.

    I’m also trying the creamy deviled eggs this weekend. If they are good as they look, they will be on my table for Easter dinner.

  8. Barbara Marlow says:

    I love quinoa. I cannot wait to try this recipe! Thanks for posting it.

  9. christine says:

    Wow. What a great looking recipe. I’ve heard of Quinioa and purchased a box but have been at 6’s & 7’s about how to prepare it. I’ll be popping into the market to purchase some broccoli this weekend. Thanks

  10. amberinsweden says:

    I just made this and WOW. I think it’s better than the original because the quinoa has that nutty flavor. So delicious! Thanks for sharing.

    1. Linda says:

      Amber! I’m so glad (and relieved!) that you loved it.

      I know what I like and my husband thought it was really great, too…but sometimes you fear that others are going to find it less-than wonderful!

      We had it for lunch as leftovers yesterday and it was so yummy. Thanks for the great review!

      1. amberinsweden says:

        Thank you! This was my first shot at trying quinoa and I am hooked. I am looking forward to making other things.

  11. ceashel says:

    That looks delicious!! Not sure I could stop at a half cup. lol Now you’ve got me wanting to experiment. Wonder how it would turn out sub’ing the milk, mayo, soup combo with broth, cream cheese and some blended broccoli? Oooh, and some garlic. Okay, maybe that is no longer the same thing. lol I love your recipes. They are always amazing as is and yet you never fail to inspire me. Thanks!

  12. pam says:

    does adding the splenda make a real difference – I don’t like using splenda in recipes.

  13. Wilma says:

    Love quinoa. Loved this recipe. It was wonderful.

    1. Linda says:

      Thanks, doll!! I added chicken to Hon’s yesterday and he loved it that way, too!

  14. Mary Akis says:

    it looks amazing, just wish I was more a cook~!

  15. Yvette Goins says:

    Hi Linda! I made this tonight and made a few changes and it was so good. I used Cream of Chicken (because that was all I had), upped the sauce with some Fage, more cheese, more broccoli and more quinoa and added chicken. I mostly did this to make more so the family of 5 would have enough. For the most part it was a hit, except for my teenage son who keeps coming up with things he doesn’t like all the sudden. Typical. My middle son told me to make more next time. It was completely gone, there goes lunch tomorrow.

    Thanks for such a wonderful recipe. This is going to my BILs for Easter brunch.


    1. Linda says:

      Thanks for the review, Yvette!! (I know the picky-teenager attitude! My son – who will be 30 this summer – wouldn’t eat ANYTHING green until he got married and ate it out of LOVE!!)

      I’m glad you all loved it enough to want to make again!

  16. Joni says:

    Oh wow! YUM!
    Only had mixed veggies – broccoli, carrots, snap peas – just chopped them up small. Had about 1/3 of a jar of alfredo sauce to use up so used it instead of mayo and milk and toped with some panko crumbs.
    This was a big hit!
    DH is planting 1/2 acre of quinoa this summer! LOL
    Looking for LOTS of recipes 🙂 I’ll send you some from Ohio if it comes in.

  17. Robyn Thorne says:

    Oh my, oh my, oh my! I can’t wait to try this! I have only cooked quinoa once and my husband and son weren’t to impressed. I loved it! This will win them right over! And, I think adding chicken, even store-bought rotisserie, would make it the best of comfort foods! You are the bomb!

  18. Debbie says:

    I made this today and it was so good! Next time I will add chicken in it for a complete meal. I brought as a side dish to Easter dinner. Thank you for the recipe, Linda.

    1. Linda says:

      Thank YOU for trying it!! I’m so glad you loved it and will make it again!

  19. Sarah says:

    OMG! Linda, this is possibly one of the best things I’ve eaten in months! I opted to use cream of chicken soup, and added extra cheese (I love cheese)… and it’s amazing! A definite keeper for me!

  20. diane says:

    This recipe was OUTSTANDING! I served it to guests and they loved it as much as I did! I am such a fan of quinoa, having used it as a substitute for rice before, but never thought of using it for this. Thanks, Linda, for giving me back one of my favorite comfort foods.

  21. Ramona says:

    Linda, you are a genius! The only way I can get my husband to eat broccoli is to roast it. He will love this! We love quinoa…I’m almost out and will get some tomorrow so I can make this recipe in the next couple of days. We love broiled or steamed fish and this will be a perfect side dish! Thanks!

  22. Cheryl says:

    You inspired me to make this, super freaking delish!

  23. Barbara Marlow says:

    I finally made it! Two words: DEE – LISH!

  24. Waning Woman says:

    Oh wow, that’s pretty! Almost too pretty to eat

  25. Lisa says:

    I can’t wait to try this but will probably add chicken to it to make the complete meal. Your recipes have been on our dinner table all week. Thank you for what you do!

  26. Two questions: do you cut up the broccoli or puree it or anything? Looks like it in the pics, but wasn’t sure. Also–can I just skip the mayo all together? We’re not big mayo people.

    1. Linda says:

      I cooked the broccoli until it was fork tender – but it was chopped into about 1 inch pieces. They can really be any size you’d like!

      As for the mayo…it does add some fat and saltiness so that may need to be replaced. ( It does NOT taste like mayonnaise, though.)

      Using some sour cream and added seasoning salt would be good…or some cream cheese – DELISH!

      I hope you try it and your family likes it, too!

  27. I made it last night!!! I substituted cauliflower for broccoli and I used meunster cheese… it was AMAZING and I have some for lunch again today!! Thanks for giving me such great cooking credibility Linda! Haha

  28. jamie says:

    Is it ok to omit the splenda? I am allergic to splenda, and MSG which I believe is in all “Cream of” Soups 😦

    1. Linda says:

      Yes, that would be fine. Adding in a little sugar is always on my list – my gramma said that adding sugar to savory is the same as adding salt to sweet…it brings out the flavors!!

  29. mkc says:

    Curious what is healthy about Splenda and/or Cream of anything? Still going to try the recipe, just not with those ingredients.

    1. Linda says:

      For me, Splenda is a sub for sugar that I can’t necessarily have. A little sugar is fine, but large quantities cause dumping syndrome in folks with Gastric Bypass. In this case a teaspoon or two of sugar in a whole recipe would be okay, but out of habit I just use Splenda.

      As for the “cream of” soups…the biggest problem for me is the sodium, so I usually use the low-sodium variety.

      What I try to do with this blog (since it started out as a resource for those with weight loss surgery) was to make most of the dishes high protein, low carb, but to also remake or revamp some of the old favorites that we can have once in awhile. This is one of those. A small serving (which my stats show), in moderation, is okay for us now and then if we eat the bulk of our meals from the “healthier” selections!

  30. Lesley says:

    I never leave comments so this is big. I just made this and it was DELICIOUS. It tasted just like broccoli cheese casserole but even richier/nuttier with the quinoa. I will be making over and over!!

  31. Amberlee says:

    Just made this tonight and loved it. My husband loved it too. We’ve been eating quinoa for awhile now, but have never used it in a recipe. Thank you so much for this recipe!

  32. claudia says:

    Just tried this recipe tonight and it was delish! Thanks!

  33. katie says:

    i will definetly do without the sugar next time, way too sweet to eat. smells and looks so good though! 😦

  34. liz says:

    i there a way to make this gluten free? i was planning on making it tonight, but realized that i can’t eat any “cream of” soups. linda, any suggestions for a substitute so i can still enjoy it??

    1. Linda says:

      I found this recipe for “cream of anything” soup with variations at the end of the instructions…haven’t tried it but it’s been in my files for awhile and I forgot about it. I’m sure this would work great!

      OR I’ve heard that Progresso has a cream of mushroom that is gluten free!

      Condensed “Cream of Anything” Soup
      1 cup cold milk
      2 Tbsp cornstarch
      1 1/2 Tbsp butter
      1 tsp chicken bouillon
      1/2 tsp salt
      dash of pepper

      In a small saucepan, whisk milk and cornstarch till well blended.
      Stir in butter, bouillon, salt, and pepper.
      Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
      Use in recipes to replace one can of cream of anything soup.

      Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
      Use in recipes in place of one can of Cream of Mushroom Soup.

      Stir in 1/2 cup cooked chicken pieces to the recipe above.
      Use in recipes in place of one can of Cream of Chicken Soup.

      Stir in 1/2 cup sautéed chopped celery to the recipe above.
      Use in recipes in place of one can of Cream of Celery Soup.

      1. chris says:

        Thank you for this recipe….I have needed this for a long time!!!

      2. You can also make it vegetarian by omitting the chicken bouillon. Doesn’t really change the taste or consistency. 🙂

  35. liz says:

    thank you linda!! these are all things i have in the house, so i’m definitely making it tonight.

  36. Alie says:

    This is ridiculously good! I just made another one and added artichoke hearts. Yum! Thanks for the recipe!

    1. Linda says:

      Ohhh….artichoke hearts! With the mayo and maybe more parmesan it would be like that hot dip that is SO FAB!!

      I’m glad you loved the recipe!

  37. Vicky Lewis says:

    Made this tonight and it was so good with the quinoa. I think I will further reduce the amount of mayo, maybe none at all or some non-fat greek yogurt instead. FABULOUS TASTE.

    1. Linda says:

      Thank you so much, Vicky! I’m sure the Greek yogurt would be wonderful. (Even though I’m a mayo fiend!!)

  38. Amber Armani says:

    This meal was amazing! I found it through pinterest & at first I was a bit intimidated by the recipe since it uses quinoa, but your instructions on how to cook quinoa were great! I made this last night for Meatless Monday and it was a big hit with my friends. Thanks for sharing such a wonderful dish!

  39. Kelli says:

    I cooked the quinoa in chicken stock and I reduced the amount of mayo and the amount of cheese, left out the milk, and topped it with parm (the kind in the green can) and panko. It was good, but a little pasty for my taste. I think next time I’ll nix the cream of mushroom and go with a homemade cream sauce and chopped mushrooms instead. It is good, and I’ll definitely make it again, but it is going to need a little more tweaking to fit my tastes.

  40. I found this on Pinterest can’t wait to try it, it’s in the oven now!

  41. theginabean says:

    Saw this recipe on Pinterest. Totally making it for dinner tomorrow!

  42. I plan to make this in a couple of weeks for a pot luck and I can handle the low fat items but not Splenda or any “diet” sugars. Can I use regular sugar and if so, how much?

    thanks so much

    1. Linda says:

      Hey Kim!

      Yes, you can use the same amount of sugar instead of Splenda.

      (A lot of people ask why put sweetener in a casserole, but my gramma always said that a little sugar brings out the savory like salt brings out the sweet in desserts. And it’s true! So, I have to do it!)

      1. OK great! I didn’t know if when using Splenda, etc. you use less then if using “real” sugar. I say don’t mess with what Grandmothers know and pass on. 😉 Thanks again.


  43. Alie says:

    This is so good! I made one batch with artichoke hearts added for flavor. I love this recipe! Can’t wait to try the quinoa burgers.

  44. krisp says:

    I can’t wait to try this! I’m a big fan of quinoa. Thanks for sharing!

  45. julie kraft says:

    I just made thisfor thanksgiving dinner and eveyone loved it. I will definetly be making this again. First time to try quinoa and will use it again.

  46. Diana Carrera says:

    This one was really good too. My dad couldn’t tell this was the ‘diet’ one. My mom had made the real thing and actually he preferred mine over hers. He said he could taste too much Cheese Whiz in hers. This was really delicious.

  47. mrsblocko says:

    I made this and wrote about it here. This was the first time I’ve had quinoa. Wow! Huge hit with the whole family. I’m making it for dinner again tomorrow. Thank you for sharing the recipe!

  48. tj says:

    Hi! I just wanted to tell you that I made this dish tonight – with a few little changes and it is delicious! 🙂 THANKS! I linked back to your recipe so people could stop by to see your yummy EATS!

    Tracey 🙂

  49. Melissa says:

    I’m making this for Christmas dinner at a friends house who is gluten free. I found a GF mushroom soup but it’s not condensed. Do I need to alter any of the other ingredients or amounts? I’m afraid it will be super runny if I don’t!

    1. Linda says:

      Since the soup is not condensed, I would eliminate the cream in the recipe and add some more seasonings – salt, pepper, maybe just a dash of onion or garlic powder. All to taste. Possibly a little more cheese for binding. You can, technically, eat this before it’s baked, so if it tastes good before, it will be great after!

      Before it’s baked it should be the consistency of cooked oatmeal – not “drippy” wet, and holds a mound as you spoon it into the casserole dish. After it’s baked it’s slightly less stiff. (I hope this isn’t SUPER confusing!)

  50. booturtle says:

    This sounds great. Could you make it ahead and freeze it? I’m not famiiar with how the freezing ahead works or doesn’t work with things.

    1. Linda says:

      Yes, this can be made ahead and froze…either before or after baking it!

      1. booturtle says:

        Excellent! My friend pinned your recipe on Pinterest and I’m giving this to her freezer ready for Christmas. That way when she’s always wishing she could just order one of the yummy recipes for dinner of Pinterest she can! Thanks for the speedy reply.

      2. booturtle says:

        I made it yesterday and delivered it ready to be baked or placed in the freezer this morning to my friend. She was very happy to know she has one of her Pinterest recipes ready to bake and eat when the mood strikes…close as you can get to Pinterest take out. 😀 Merry Christmas!

        1. Linda says:

          That is such a sweet idea! I’m sure she appreciated it so much!

          Thanks for letting me know of your gift – I hope she finds it a new favorite. Have a wonderful Christmas!!

  51. Beth B says:

    I found this recipe through Pinterest and decided to try it. My husband is not a fan of any of the quinoa recipes I’ve tried so far, but liked this one so much he requested I make it again the same week!

  52. NICOLE says:


  53. NICOLE says:


  54. Pingback: Still Here |
  55. Molly says:

    This was sooooo good. It will be added to our regular set of recipes we love!

  56. Julia says:

    Thanks for this recipe! I used dijon-style vegan mayo, and might experiment with greek yogurt and/or hummus in future batches…

  57. Alyssa G says:

    I made this for my family the other night. Delicious, and so easy! I’ll definitely make it again. Thanks!!

  58. Another way to “up the tasty factor” is to toast your quinoa before cooking. This brings out that yummy nutty flavor that makes quinoa so wonderful AND makes the consistency a bit more uniform.

  59. Amanda says:

    I made this with the gluten-free “condensed” soup recipe you included in the comments. PERFECT!!! My vegetarian daughter enjoyed it and husband and I really enjoyed it. I will NEVER BUY CONDENSED SOUP AGAIN now that I have this recipe.
    I used “Better Than Bouillon”‘s vegetarian chicken flavor bouillon for the soup and added some finely chopped broccoli to it to make broccoli condensed soup.

  60. Donna says:

    I made this tonight and loved it!! It’s definitely at keeper. Thanks for sharing!

  61. Paula Pokorny says:

    Thank you SO MUCH for the gf recipe for cream of anything soups. I have seen so many recipes that I wanted to make for my family, but as soon as I see cream of chicken soup (or whichever kind) I move on because my daughter has celiac and I have had a really hard time finding those soups gf. THANK YOU! THANK YOU!!

  62. Heidi says:

    Holy cow, this is fantastic- better than the traditional, for sure! I adapted it a bit to make it even lower cal and only 3 weight watcher points! Yum! Thank you so much!

    1. Debi Stucky says:

      Heidi what change did you make to make it 3 PP?? whoo hoo

  63. This sounds delicious! I’m adding it to my recipe list. Thanks!

  64. Debi Stucky says:

    Wow am so excited to try this, thanks so much for the nutrients, am on weight watchers it figure to 5 PP — yeah!! Very high in protein!!!

  65. Where do you buy the quinoa at? I’ve honestly never heard of it. Is it in the rice section?

    1. Linda says:

      I buy mine in bulk at my Winco grocery store. If not there, it’s usually in the rice/beans – sometimes the pasta – section. It’s cooked just like long-grain rice, so it’s pretty easy.

      I hope you find some and try it out!!

  66. Alyssa says:

    Loved this! Instead of Cream of Broccoli soup I used Cheddar Cheese Soup (Cambell’s) to go for a broccoli cheddar dish! delicious!

  67. Marisa says:

    I can’t believe I haven’t commented here yet. We’ve made this several times and we all love it. The “we don’t like quinoa” kids asked for seconds! Thank you SO much for posting this. 🙂

  68. Jo Carroll says:

    I made this for dinner tonight. Hubby and I both liked it. We had it as our main meal instead of as a side dish.

  69. jo says:

    I made this tonight in the individual ramekins. I am not a fan of creamed soups so I made my own substitution using veggie stock, flour, and butter. It was so delicious! The whole family- from grammy to husband, to my 1 and 4 yr old kids LOVED it!!! Thank you kindly for posting!

  70. Annette says:

    This is in the oven right now. I threw in some left over baked chicken I had. Can’t wait for dinner!

  71. Lynne says:

    I love quinoa too! I throw in red and green pepper and onions while it’s cooking and everything cooks up great! Saves time.

  72. Tiffany says:

    Since I like broccoli casserole so much.. this is going to be my first Quinoa recipe. I’m so excited to try it. I love that so many of the ingred are just things that you would have on hand too 🙂 Thank you.

  73. Amanda H. says:

    I made this tonight, and it was SO yummy! Thanks for sharing this recipe.

  74. Ali says:

    Gosh. This does not look healthy at all. Stats look ok, but the serving size is really small. Add your main dish and the salt and fat content would be way too high. Not to mention you are cooking the broccoli twice, so there won’t be anything good left in it.

  75. Reblogged this on gidgetgetsskinny and commented:
    This is one of the recipes I made today and it was fantastic! I punched in the calories etc into sparkpeople so I could log it correctly into my days total. Always so grateful when people break in down….Thank you Linda!

  76. Meredith K says:

    I made it vegan, used real sugar, and made my own vegan Cream of Mushroom soup and it was FABULOUS!!! Thanks for the great recipe!

  77. Anne says:

    I made this for dinner tonight & it was so tasty! I omitted the sugar and used the “cream of” recipe to keep it gluten free & everyone loved it! I think that the cream of recipe was really heavy on the salt and I like my salt! In the future I’d reduce it by half.

  78. Amy says:

    Excellent!! Just made this but replaced the may with 0% Fage Greek Yogurt and omitted the sugar. Was EXCELLENT!! My 9-year old loves it!!! (and so do I)

  79. Lilian says:

    Made this tonight with Red Quinoa and the homemade cream soup. It was great. Love the idea of using greek yogurt in place of mayo but didn’t see that until after the fact. Would love to know the nutritional content. It made a ton and we barely made a dent in it. Seems like it would be a balanced meal on it’s own.

  80. chelsie says:

    Any vegan substitutions for the cream-of-soup? I have a dairy allergy but this looks so good! Thanks!

    1. Linda says:

      Using the recipe for the home-made “cream of” soup you could sub out plain soy milk for the regular milk. It should work great! There should also be vegetable bouillon cubes where the chicken ones are foung.

  81. Whit says:

    In the process of making this right now, doubled the recipe and added chicken for a whole meal, can’t wait to try it.

  82. Amber says:

    I have made this twice now and it is FANTASTIC. I used fat free greek yogurt and it was so creamy. It is a family fave now. THank you for posting it

  83. Alanna says:

    WHOAAAA just made this. Holy crap it’s delicious.. just in case anyone wanted to try this, I substituted the milk for almond milk both in the recipe and in the cream soup which I made as well. Making the cream soup with the almond milk really cut down on fat and calories, and you definitely cannot taste a difference at all. I just omit the sugar the recipe calls for. YOU MUST TRY THIS!

  84. Alanna says:

    Oh crap.. just realized I forgot to add the mayo and seriously did not even notice. You don’t miss it.. mine was creamy and rich from the cream soup. Mind = blown

  85. Jill says:

    AMAZING!!!!! I didn’t have mayo so my substitution was 1/3 cup no fat yogurt and 2 tbl. sour cream. I usually don’t leave replies but this was sooooo good I had to comment. Even my 10 month old couldn’t get enough (and perfect consistency for him).

  86. Becky says:

    This is amazing! I can’t wait to make it again!

  87. leascooking says:

    This is awesome. Finally i found a good recipe for quinoa. Thank you.

  88. Edith says:

    I found your site on Pintrest and was very interested in this recipe since, like yourself, I’m a huge quinoa fan! This is a great recipe (even though I fudged parts of it!) – I had some left over roasted chicken that I cut up and threw in as well!

    Thanks for the great meal! Cheers!

  89. Rachel says:

    I know this post is from last year, but I hope you see this and answer my question! 🙂 How important is the mayonnaise to this recipe? It looks so delicious, but I hate hate HATE mayonnaise, and I wonder if it would make much of a difference if I left it out/replaced it with something. Thoughts?

    1. theginabean says:

      Use plain Greek yogurt instead; you won’t be sorry 🙂

      1. Jenny says:

        Would you use an equal amount of Greek yogurt in place of the mayonnaise?

  90. Natasha says:

    For the people that made the vegan version – what did you use in place of the cheese?? I have a caesin allergy and often cook with soy or almond milk, just not sure about the cheese. Thanks!

  91. Wendy Riddel says:

    I cook my Quinoa in my rice cooker. Plus when I cook my rice(Basmati) I add 2 cups rice, 1/2 cup white Quinoa, 1/4 cup Black Quinoa, 1/4 cup Red Quinoa and 1/4 cup Amaranth to 3 and 1/2 cups water. But do not add salt.
    So I made it with that rice/Quinoa mix it turned out great, plus with the cost of Quinoa what it is ($7.00NZ a Kg) helped out with price.

  92. Hi! I just found this on Pinterest and…it’s what’s for dinner tomorrow!
    Repinning to Vegan Eatin’.
    Thank you!

  93. Dawn says:

    Hi! I made this today in with gluten-free cream of anything soup recipe since my friend that was coming for lunch has Celiacs. We LOVED it!! Thanks for sharing!

  94. Annika says:

    I also found this on Pinterest and tried it yesterday: I used a little bit more broccoli (350 grams, i.e.the entire thing) which worked very well. Today, I ate it cold and I think I almost liked it even better. So, now I’m planning on doing variations of this, inspired by the cream of xy soup section at the grocery store 🙂
    Thanks for sharing this, glad I could finally use the quinoa!

  95. Susan says:

    I just made this…It’s delicious!! Husband approved 🙂

  96. Jenny says:

    If using the Progresso Creamy Mushroom as the soup base, do you use the whole can? Don’t the Progresso cans contain more ounces than the standard 10 oz. cans of condensed “cream of” soups? Just for ease and speed, I’d rather use something prepared than have to make my own soup. Can anyone help? I would obviously use the regular cans of condensed soup, but I have Celiac Disease and cannot have gluten.

    1. Linda says:

      Use about 2/3 of the can of mushroom soup from Progresso. This recipe is VERY forgiving, so if it’s too saucy, I usually add more veggies or quinoa (if there’s any left over).

      As for the Greek Yogurt, yes, equal parts to the mayo. It may need just a touch more salt when using the yogurt.

  97. Was not going to create a food board, but anything quinoa has changed my mind.

  98. Emily Day says:

    Nice idea! Looks great!

  99. Mary says:

    Going to try this tonight! I put it in my weight watchers recipe builder and it’s only 4 points plus per 1/2 cup serving!! I love a hearty side dish that’s cheesy and low in points (rather hard to come by!). Going to pair it with some simple grilled chicken and maybe some crescent rolls, yum!

  100. Danielle says:

    I made this last night and it was sooo good. Can not wait to get home for leftovers.

  101. Kaytee says:

    This is excellent! I used it with carrots and it turned out very well.

  102. Amy says:

    So good! I made this tonight for dinner, used the “cream of anything” base, and omitted the mayo (husband won’t eat it). Truly a delicious comfort food that’s healthy! Thanks for the recipe!!

  103. Linda Hurdle says:

    I have never heard of quinoa, but it sure looks good. Where is it found? I would like to try this.

  104. Jacqueline says:

    I subbed the mayo with greek plain yogurt and nixed the sugar and nutmeg. Then I added some white onion and chicken. Delicious!

  105. Pam says:

    This recipe is really great. I have been trying to go gluten free for awhile now and this will stay on my list for sure. I especially like the Cream of Anything Soup recipe too. When I made this recipe I didn’t cook the soup first and it turned out great with just the baking. I also used big chunks of mushrooms for my soup and it was supurb with the chunks of broccoli.

  106. Rachael says:

    I found this via Pinterest, and we tried it a couple nights ago. I used cauliflower, because that’s what I had, subbed in greek yogurt for the mayo, and threw in some leftover chicken because I could. We loved it! My husband has taken the leftovers to work every day since, and he only does that with things he really likes. 🙂 Thank you!

  107. Susie Bentz says:

    Found you on Pinterest. Can’t wait to try this – thanks for sharing!

  108. Sara says:

    Saw this on Pinterest a few weeks ago. Finally got around to cooking it. Wow! I need more casserole-like dishes for leftovers throughout the work week. This made it to the top of my list. And my first try at quinoa…it just replaced boring brown rice for me. Thanks for the introduction!

  109. Missy says:

    I have made my own version of this. My kids live it and I really like cooking with quinoa instead of rice. It is awesome.

  110. Lindsey says:

    Do you think you could add chicken to the dish to make it more of a main course rather then a side dish??

  111. Sarah says:

    Delicious! This was amazing. I didn’t pre-cook the broccoli before putting in the oven and it was perfectly cooked. Will def try it with greek yogurt next time instead of the mayo… kind of creeps me out to be cooking with mayo. But all in all, five stars! Thank you for sharing this recipe!

  112. Rachel says:

    Made this tonight for dinner with some baked chicken legs. It was a big hit. Even my picky four year old ate and liked it:). Another plus…it was super easy!!

  113. Kristen T. says:

    Made this yesterday for the first time, but I made it with almond milk, daiya cheese, and a non dairy version of the cream of chicken soup (made from scratch)…..A-MAZING!!!! I will definitely make this again.

    1. Lindsay says:

      thanks for this … I was wondering about the almond milk!

  114. Reblogged this on wrinkleinthepage and commented:
    Absolutely amazing dish! She was genius to try this!

  115. jhd says:

    I used Greek Yogurt instead of mayo! This dish is so GOOD!

  116. Sarah says:

    I didn’t have any broccoli so I used frozen spinach. I thawed under warm water and squeezed out the moisture, then made recipe as directed. I loved it.

  117. Jen says:

    Just made this for the 2nd time, and it’s fabulous! I’m not even that crazy about the original (too much cheese and whatnot, not even real flavor) broccoli and rice, but the quinoa apparently makes a huge difference, because I love this dish! Thanks for the great recipe.

  118. Jessica says:

    I made this the other night and it was fantastic! I’m am not a fan of broccoli at all, but I know I should eat it…but I loved this recipe!!! Definitely a repeat in our house! BTW, I used non-fat greek yogurt in place of the mayo…and you would never know the difference1

  119. Cat says:

    Just made this last night and doubled the recipe for a main course. I added baby portabellas which totally transformed the dish! It added the missing “meaty” texture for a main course and still veggie friendly 🙂 Also used vegenaise instead of mayonnaise. Three of us finished the whole dish! Can’t wait to make it again. Thank you for sharing!

    1. Lisa says:

      Making this tonight finally. Did the cream of anything soup but didn’t have chicken bouillon(?) but since someone said you can make it without I just did some poultry seasoning, then I used Greek yogurt instead of mayo and almond milk since all I had was 2% and used that for the soup. Excited to see how it turned out.

  120. LoveFood says:

    Found this on pinterest! Made it tonight with Cream of Mushroom and no mayo! AMAZING. definitely should have put some shredded or diced chicken in it and it’d be perfect!!! sooooooo delicious.

  121. Tiff says:

    Made this for dinner and it was delicious! My husband doesn’t really care for quinoa, but he ate an entire plate of this dish and asked if we could have it for dinner tomorrow 🙂 Thanks!!

  122. Shannon says:

    Made this for my picky children tonight! I doubled the amt. of quinoa and increased milk to 1 cup. Also added 2 cups of diced chicken breast. This fed our family of 7! Very delicious, and a cpl of my kids wanted seconds!:).

  123. Amy says:

    We really don’t like mayo in my house so I substituted Greek yogurt for the mayo and it was great. I used Chobani plain Greek yogurt in a 1:1 ratio. Great recipe that I will make again 🙂

  124. Heidi says:

    So excited to see your condensed soup recipe. I have had to nix a lot of great looking recipes bc they call for canned condensed soup and some of the ingredients on those canned condensed soups are SO icky!!!! Finally a condensed soup made from real foods and not Franken-foods. THANK YOU!!!

  125. Kathy Garibay says:

    My husband and I absolutely love this recipe! Lately when we have had company for dinner, this is the recipe I always prepare! Rare reviews from everyone who tastes it! Thanks for sharing!

  126. RopinGirl says:

    I am going to have to give this a try. I really want to love quinoa but so far its just not there.

  127. Delicious! Thank you for the great cream of soup recipe as well, it made all the difference in my opinion! I didn’t see the suggestions to use Greek yogurt instead of mayo, and will definitely try that next time.

  128. KC says:

    Made this for dinner tonight. It was delicious!! Will definitely make again – perfect for cold weather nights! Thanks for the recipe!

  129. Dana Kisala says:

    This was so easy and tasted great! Thanks for the recipe!

  130. Janessa Ferris says:

    This was absolutely amazing!!!!

  131. Lindsey says:

    Fantastic idea. I just made this subbing greek yogurt in for the mayo with excellent results. Will definitely make again and again 🙂

  132. Crista says:

    Made this via Pinterest – only change I made was subbing Chobani (plain, 0%) for the mayo. It was our meal, not a side dish, and my boyfriend and I are both officially obsessed. I’m slowly going vegetarian, so this recipe is perfect. One question – what size / how many ramekins if you opt to go that route? The reduction in cooking time could be worth it for me on a week night. Thank you! 🙂

    1. Linda says:

      Crista! I’m so glad you loved this – it’s one of my favorites, and I think the leftovers are even better!

      About 8 four-ounce ramekins would be fine. They will be filled to the top and slightly rounded. That is a great idea, as this will freeze just fine.

  133. Donna says:

    Been a Juvenile diabetic for 26 years and don’t use artificial sweeteners of any kind…I’ll bet it is not necessary. Can’t wait to try it!

    1. Momma D says:

      I did not use the sugar. It tastes great without it!

  134. Krisana says:

    Anyone have suggestions for adding chicken to this dish?

    1. Momma D says:

      It would be fabulous with chicken! It is very close to a filipino dish called chicken divan.

  135. Camille says:

    This was absolutely devine!!!!!!!! I’ve been looking for some vegetarian dishes to add to my repoitoire as i slowly move to a meat free diet. Even my carnivore husband begged for more. Fantastic.

  136. Momma D says:

    This was amazing! I was so excited to try because my mom use to make the same thing but with rice. So this was like having a piece of her back!

  137. Kristina says:

    My husband and I were looking for an easy, warm dish to make for dinner last night and I had pinned this recipe awhile back… We didn’t have all the ingredients on hand so I substituted cooked brown rice for the quinoa and used cream of mushroom instead of cream of broccoli soup – also didn’t have any nutmeg so just omitted that and it turned out great! Will definitely be making this again!

  138. sue says:

    Just made this with the cream of anything soup using almond milk. Everything else was the same. It turned out awsome. Will ;make this again very soon!
    Got this from Pinterest!!!!

  139. Emily says:

    I found this on pinterest and tried it tonight. I love it!! I always like trying protein-packed vegetarian recipes. I actually used just greek yogurt to replace the mayo and I was really pleased with that. Thanks for the recipe! I’m a single student and I can see myself making this over and over again to eat throughout the week 🙂

  140. BlueWaters says:

    Just made it for a potluck tomorrow but tasted it first. Made it Gluten-free and Dairy-free. Used soy milk and soy cheese. Was terrific room temperature – can’t wait to try it hot tomorrow!! Thanks for the new option for a GF Vegan!

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  142. Darlene says:

    Just made this and it’s SO GOOD. I used the “cream of anything” recipe instead of the canned cream of chicken soup.

  143. Jamie says:

    Hi! We loved this recipe so much I just had leftovers for breakfast. I doubled the recipe to fit a 9×13 dish, used less cheese, frozen broccoli, and used the cream of anything recipe because I did not have any canned. I am swooning over the results and my husband enjoyed a meat free meal, yay!

  144. Shirley says:

    This dish was awesome! I used sour cream instead of mayo and added parsley and cheese sausage and added bread crumbs to the top. This is the first time I used quinoa and we loved it! Will make this again!

  145. Workingmom says:

    Do you think this would turn out good if put together ahead of time? I have a 5 mnth old daughter who likes to be fed around dinner time so it’s easier for me to out things together in the AM while she naps so I can just stick them in the oven for dinner

    1. Jen says:

      I found it to reheat wonderfully. I made this on Saturday and reheated it for dinner on Sunday. I had to reheat the entire thing in the microwave (at a Christmas party) and it turned out excellent! I have leftovers for lunch today!

  146. Just made this. Delicious!

  147. Aria says:

    I want to add this to the Thanksgiving list, but I only have red quinoa in the pantry. Would this work?

    1. Linda says:

      I’ve not used red quinoa, but I’ve read that it’s “harder”…holds it’s shape more and has more of a “chew” to it.

      I’m sure it will work – you may need to reduce the sauce (or it would be easier to add more cooked quinoa, if it looks to be too wet!)

  148. sherilyn says:

    Thank you! It was so tasty! 🙂

  149. kari says:

    Wow, I just found your awesome blog and this fantastic recipe(s). I can’t wait to try this–thanks so much!!

  150. Jen says:

    Thank you so much for a delicious recipe! I brought this to our family’s Christmas party yesterday. Everyone loved it. I will def. be making this again and again!

  151. Heather says:

    I made this for dinner tonight, and my husband and I loved it! We used cream cheese in place of the mayo, and topped it with those oh so unhealthy french fried onions, because we had a teeny bit left from a green bean casserole. Good way to enjoy a guilty pleasure after the holidays with a little less guilt. Thanks for the recipe!

  152. Lindsey says:

    Made this for dinner this evening…it was great! I will be making this again. Thank you!

  153. Lindsay says:

    could you sub almond milk ?

  154. Brooke says:

    Made this tonight and it was AWESOME! I’ve only recently discovered quinoa, so I am so happy to have found this recipe. My 6-year old daughter even asked for seconds. Thanks so much for sharing!!
    Oh… I didn’t have mayo, so I substitued lowfat sour cream, and I used cr of chicken soup because I didn’t have cr of broccoli…. still tasted delicious!! 🙂

  155. Janine says:

    I made this last night and it was pretty tastey. I didn’t add the Nutmeg though and I think next time I will sub the mayo for greek non-fat yogurt, but it was super tastey. Thanks for the instructions on the cream of anything soup too. Made that instead and will keep this on hand for anything in the future that calls for this type of soup. So easy and alot cheaper than buying in the store.

  156. stephanie says:

    Do you think this can be put together the night before and then popped into the oven the next day for dinner?

    1. Linda says:

      Absolutely it can!

  157. Ashley B. says:

    So glad to have found your site. Made this dish last night and it was excellent. Will be trying out many of the recipes you have on here. This was the second one I’ve tried and both were great.

  158. TByrd says:

    I made this last night. It was excellent and I’ve got leftovers for lunch! Thanks for the recipe. I am really getting into quinoa.

  159. sheila says:

    Love it! Got my 2 year old son to try it and he wouldnt stop eating it! I just used what I had on hand which included using cream of chicken instead of broccoli soup and decided to cook the quinoa using chicken broth not water for added flavor. Will definitely be making this again and playing around with the recipe.

  160. Holly says:

    I made this last night with the gluten free substitute and it was AMAZING! I sautéed mushrooms onions and garlic and threw them in to add a little punch of flavor and I ended up eating WAY too much. Excellent recipe thank you so much!!!

  161. MakeSomethingMondays says:

    I made this for dinner tonight and it was pretty awesome! I love that it doesn’t have a traditional flavor. You are amazing!

  162. Jax says:

    OMG! Just popped in the oven for dinner tonight with pork chops. Total yum!

  163. Cathy O says:

    just made this for dinner tonight and the whole family LOVED it! Used cream of mushroom soup. This will be a new family favorite! Thank you for such a wonderful, healthy and easy recipe

  164. For Petessake, dump your splenda down the drain – it’s a chemical sh*tstorm! Use Stevia or half sugar half stevia instead. That aside, I can’t wait to make it (with Stevia)

  165. Cait says:

    just made this tonight, substituted the mayo with non-fat greek yogurt and this recipe was AMAZING and of course, delicious!

  166. Angela says:

    Do you think you could change up the mayonnaise with greek yogurt?

    1. Kim says:

      Emily said she used this on November 1. and it turned out just fine.

  167. Kim says:

    Just made this for dinner. I used the Cream of anything soup recipe but substituted beef bouillon. It was delicious! Loved it and will definitely make it again.

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  169. I can’t wait to try this, it’s on my grocery list. It looks amazing and the old broccoli-rice casserole was one of my favorites.

  170. Julia says:

    Hi there, I wanted to let you know that I found this recipe through Pinterest and I made it last week and LOVED IT! I’m actually doing a weight loss challenge and writing a blog about it, and I’m trying to make 1 new recipe a week and this was the first one I did! (If you’re interested you can check it out here: Thanks a bunch for the great recipe!

  171. meganmathe says:

    I replaced mayo with 1/2 cup of Greek yogurt and it was amazing! Even less calories and fat for this dish:)

  172. Phia says:

    I made this tonight. Followed your directions. And OMG … This was so delicious!!! I’m always disappointed with new recipes, but this was completely a winner! Thank you. =)

  173. Linda says:

    Do you really have to cook the broccoli before you add it to the casserole, just to then have it bake for 40 minutes?? Wouldn’t it be total mush?

    1. Linda says:

      Linda, I find that if I don’t cook it, it’s a little “woody”, sorta. I par-boil it or until it’s almost fork tender and it still stays in chunks!

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  175. Amy says:

    I made this tonight and the whole family loved it. The only change I made was to cook the quinoa in chicken broth instead of water because I had a partial carton open in the fridge. Thanks for the recipe 🙂

  176. msjackie72 says:

    Looks delicious! Anybody have a casein free version? Thanks.

  177. msjackie72 says:

    Looks delicious! Anybody have a casein free version? Thanks.

    (Sorry to double post, didn’t check follow up box)

  178. Melanie says:

    My first time cooking with Quinoa and it was fantastic! Thanks for the recipe!

  179. Vanessa says:

    I have never heard of quinoa. Would i fine it in a grocery store?

    1. Diana says:

      Yes it’s a grain you’ll find it down the rice aisle

  180. Katie says:

    I love this recipe and want to make it but don’t have any cheddar. Think mozzarella will work?

  181. Aurelia says:

    This looks so good! I’ve pinned it and will definitely be trying it out next week 🙂 Thanks for sharing the recipe, I love quinoa!

  182. Kasey says:

    This looks amazing! Think it would be ok to make earlier in the day, refrigerate and then cook (after bringing to room temp) later in the day?

    1. Linda says:

      I think I sent you a reply…I hope!! But, yes, it’s very forgiving!

  183. Kaylin says:

    Do you think this will freeze well?

    1. Linda says:

      Yes, it will freeze great. Either before or after baking!

  184. nestedturtle says:

    I made this for dinner tonight… it’s still in the oven but the house smells amazing!!! My mouth is watering…

  185. Kristen says:

    Made this recipe tonight and it was a hit! I added some sautéed mushrooms, a little more non-fat milk to make it a little more saucy, and added some garlic powder to the mix. I also seasoned all the layers with S&P as I assembled it and the dish turned out well seasoned and delish!

  186. Yvonne says:

    I am a cancer survivor who learned the importance of eating a low carb diet. Quinoa has been a staple in my diet for sometime now. So I have cooked it many different ways. This recipe was an inspiration for me to try. I did however, make my own cream soup and used sautéed garlic, scallions, carrots, celery, frozen organic peas, cooked garbanzo beans, onions, rosemary and sage. I did not use broccoli. The soup was made with fresh homemade coconut milk, chicken broth, and xanthan gum for thickening.
    Loved! Loved!!!!!!!!!!!!!!!!!!!!!

  187. Mymi says:

    Looks great!

  188. Jenny says:

    Thank you for sharing your Broccoli Quinoa Casserole. We featured your recipe on our blog this week!

  189. Tracy says:

    This was wonderful! However instead of mayonnaise I used olive oil, omitted the nutmeg, sugar and milk. Also instead of broccoli I used grilled eggplant and zucchini. What fun!

  190. Kelly says:

    Does anyone know if you can freeze the Cream of ‘Anything’ soup recipe for future use in other dishes?? I love the idea of making my own, but would rather do it once in bulk and freeze it to save time later.

  191. Erin says:

    I am making this for the umpteenth time tonight, but I have to triple it. Any thing I should do differently when making a larger batch?

    1. Linda says:

      Nope…should do great! I’m so glad you love it…I do too!

  192. Mona says:

    Love this! I added chicken to mine because my boys all like some kind of meat in their meal. I also used greek yogurt instead of the creamed soup and added some garlic…because everything is better with garlic. 🙂

  193. Fallon says:

    I had oral surgery earlier in the week and will only be eating soft foods for the unforeseeable future. I wanted to use quinoa and came across your recipe on Pinterest. It was so tasty and easy! Thank you from saving me from another meal of scrambled eggs!

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  195. Colleen says:

    I absolutely love this dish, and have made it a few times for my family. I’m considering making it for a holiday potluck for work, but I’d have to do it in a crockpot. Do you think it will turn out ok? Any suggestions on alterations I should make to the recipe? I was thinking about crumbling up some ritz crackers to sprinkle on top.

    1. Linda says:

      Oh, Colleen, I’m so glad you love it. It’s definitely one of my family’s favorites.

      The only thing I’d worry about would be it getting gummy…maybe. All the recipes I found for Broccoli RICE Casserole in the slow cooker called for Quick or Minute rice UNcooked.

      But the cooked quinoa might hold up better than rice…I think it might work on low just fine. Maybe add toasted cracker crumbs just before serving, then, so they wouldn’t get soggy. (Toss in a frying pan with a little butter until slightly golden.)

      OR you could bake it in the oven in the crock-pot pot and then just reheat in the crockpot on low. (That’s a lot of “pots”!!!)
      I’d add the crackers at the last minute this way, also.

  196. Joyce says:

    Two words: Water Chestnuts.

    1. Linda says:

      Would LOVE that, Joyce!!

  197. Candy Ridoutt says:

    So I still have your original recipe folded up in a cook book somewhere! I’ve made it so much now I pretty much go from memory (even the cream of anything soup)! I was looking for the recipe for a friend who wanted to try cooking with quinoa and ran across your updates. My “memory recipe” I don’t use the sweetener, and my boys prefer it with spinach (I use the frozen) over broccoli and it is still one of our favorite recipes that gets made about 2X a month! 🙂

    1. Linda Marie Farnsworth says:

      Love this!! Thank you!!

  198. Colleen says:

    I have been making this recipe for 6+ years… One of my first pins! These days, I double the broccoli!

    1. Linda says:

      Thank you, Colleen…I’m so glad it’s a favorite for you! I just made it this week and added veggie-chicken. My family loves this one!

  199. Kimberly says:

    Thanks to you, I’ve been making this amazing dish FOR YEARS now!!! Only thing I change is add a bunch of rotisserie chicken & an extra can of soup!!! Everyone I’ve ever made it for LOVES it!!

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