This is a sponsored post written by me on behalf of Campbell’s Soup Company. All opinions are 100% mine.
A cheesy, delicious quinoa casserole packed with broccoli, butternut squash and spinach and is the perfect easy fall dish.
You can’t beat how easy casseroles are – they are the original one pot wonders and help take the stress out of our weeknights when five ‘o clock rolls around.
Plus they’re the perfect dish for sneaking in veggies for those picky eaters.
The hubs isn’t always on board with eating his greens or quinoa so one way to get around this is to swap out water with Swanson® Chicken Broth when I’m cooking with these ingredients.
Not only does it bump up the taste bringing the dish to a new level, it also helps to round out the flavors with the perfect balance of chicken, vegetables, herbs and spices.
It’s comforting and filling so it’s perfect for the cooler months ahead. Plus it’s lighter and healthier than most casseroles since we use quinoa instead of pasta and it’s packed with a ton of veggies like spinach, broccoli and butternut squash so we won’t need an extra side dish.
I had seen a few recipes using hummus to thicken up their pasta and noodles so I thought I would try it in this casserole. It worked out great! The hummus not only gives it an extra bump of flavor, it also helps thicken up the casserole for a creamy texture so you won’t need that canned cream soup that most casseroles call for!
Be sure to check out delicious Campbell’s recipes for more recipe ideas. @Swansonbroths
More fall recipes:
More fall favorites: