Light, fresh, and delicious—our Healthy Broccoli Casserole will be your new favorite dish! This lighter version of the classic comfort food will have everyone asking for seconds.
This Healthy Broccoli Casserole is a lighter twist on a classic comfort dish, made with tender broccoli, a creamy yet wholesome sauce, and just enough cheese to keep it satisfying without being heavy. Baked until bubbly and golden brown on top, it delivers big flavor while keeping the ingredients simple and nourishing.
This is the perfect side dish to pair alongside our Perfect Pot Roast or our Maple Dijon Roasted Chicken!
Table of Contents
Recipe Ingredients
- Cheddar Cheese: Provides a rich, sharp taste and creamy texture, making the casserole irresistibly cheesy.
- Greek Yogurt: Offers a tangy taste and creamy consistency.
- Paprika: Provides a mild, smoky flavor and vibrant color to the casserole.
See the recipe card for full information on ingredients and quantities.
Variations
- Greek Yogurt Substitute: If you don’t want to use Greek yogurt, you can use light sour cream. It offers a similar tangy flavor and creamy texture.
- Breadcrumb Flexibility: Use whatever breadcrumbs you have. I once used a leftover loaf of challah. I cut it up, toasted it, and gave it a whirl in my food processor. Moral of the story—use what you have on hand!
How to Make Healthy Broccoli Casserole
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter a 9×13-inch baking dish; set aside.
Step 2: Steam broccoli for a few minutes (do not fully cook the broccoli). Place the broccoli in a large mixing bowl; set aside.
Step 3: In a medium saucepan set over medium heat, add the olive oil. Add the mushrooms and brown, about 6-7 minutes, stirring occasionally. Add the onion and garlic and cook until translucent and fragrant. Transfer to the bowl with the broccoli.
Step 4: In the same saucepan, melt 2 tablespoons of the butter. Whisk in the flour and cook for 1 minute.
Step 5: Slowly whisk in the milk and half-and-half until smooth. Bring the mixture to a low simmer, and whisk until thick. Remove from the heat and whisk in the salt, pepper, paprika, cayenne pepper, and Greek yogurt.
Step 6: Pour sauce into the large mixing bowl (with the veggies). Add the egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs, and mix until combined. Pour into the prepared baking dish.
Step 7: In a medium microwave-safe mixing bowl, melt the remaining tablespoon of butter. Toss the remaining breadcrumbs in and stir to combine, then mix in the remaining cheese. Sprinkle evenly over the broccoli mixture.
Step 8: Place in the oven and bake for 30-40 minutes or until it bubbles and browns (place a piece of foil over the top to prevent over-browning at the 30-minute mark). Remove from the oven and let stand for 10 minutes before serving.
FAQs
Yes, you can use either fresh or frozen broccoli. However, if using fresh broccoli, ensure it is vibrant and firm. Avoid broccoli that looks yellow and becomes limp, as it shouldn’t be consumed.
Whole milk is recommended for its richness, but you can use 2% milk for a lighter option while still achieving a creamy texture.
Storage Info
STORE the Healthy Broccoli Casserole by covering it tightly and refrigerating it for up to 3-4 days. To FREEZE, just ensure it’s in an airtight container to keep it good for up to 2 months.
To REHEAT, thaw the casserole in the refrigerator overnight if frozen. Then, bake it in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through. For quicker reheating, use a microwave in short intervals, stirring in between.
Healthy Broccoli Casserole Recipe
Ingredients
- 8 cup broccoli florets - about 4 heads
- 1 tbsp olive oil
- 1 cup cremini mushrooms - finely chopped
- 1 small yellow onion - chopped
- 2 cloves garlic - minced
- 3 tbsp butter - divided
- 2 tbsp all-purpose flour
- 1 1/2 cup whole milk
- 1/2 cup half and half
- 1/2 tsp salt
- 1/4 teaspoon ground black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/2 cup Greek yogurt - or light sour cream
- 1 egg - lightly beaten
- 1 1/2 cup grated cheddar cheese - divided
- 1 1/2 cup breadcrumbs - divided
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter a 9×13-inch baking dish; set aside.
- Steam broccoli for a few minutes (do not fully cook the broccoli). Place the broccoli in a large mixing bowl; set aside.
- In a medium saucepan set over medium heat, add the olive oil. Add the mushrooms and brown, about 6-7 minutes, stirring occasionally. Add the onion and garlic and cook until translucent and fragrant. Transfer to the bowl with the broccoli.
- In the same saucepan, melt 2 tablespoons of the butter. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and half-and-half until smooth. Bring the mixture to a low simmer, and whisk until thick. Remove from the heat and whisk in the salt, pepper, paprika, cayenne pepper, and Greek yogurt.
- Pour sauce into the large mixing bowl (with the veggies). Add the egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs, and mix until combined. Pour into the prepared baking dish.
- In a medium microwave-safe mixing bowl, melt the remaining tablespoon of butter. Toss the remaining breadcrumbs in and stir to combine, then mix in the remaining cheese. Sprinkle evenly over the broccoli mixture.
- Place in the oven and bake for 30-40 minutes or until it bubbles and browns (place a piece of foil over top to prevent over-browning at the 30-minute mark). Remove from the oven and let stand for 10 minutes before serving.
I made this for a family get together and everyone loved it. I got many positive comments on how good it was. I made it the night before- not baking it and not putting the topping of bread crumbs and cheese on it. Everything else I did. I refrigerated it till morning. The following morning I put the topping and cheese on it, baked it and when done went to the get together. The topping was perfect and the broccoli was not soggy I will make again!
This sounds like an excellent broccoli casserole! You mentioned that frozen broccoli could be used.
However, I didn’t see a note about how many ounces of frozen broccoli should be used to replace the eight cups of florets. Could you please share this information so I can use frozen broccoli?
Thank you
Hi Terry, 22 oz. of frozen broccoli florets will be about 8 cups, so that is what you need.
Very good. I wasn’t going to add the mushrooms, but am glad I did. Chopped very fine, they added an extra level of flavor.
I didn’t have any yogurt so I just added a little extra milk. I substituted a bit of hot sauce since I was out of cayenne. I quartered the recipe for the two of us and had just a tiny bit left over.
My oven must run hot because I had to lop 20 minutes off the cooking time. This is a keeper.
So happy that this is a light version of this broccoli casserole. My family LOVES this recipe so much. Now I can feel better about making it for them.
If someone will whinge about mushrooms, remember, they’re chopped up. Just don’t tell ’em they’re in there.
Nice casserole, I made 1/2 and got 6 servings as a side.