Healthy Broccoli Casserole (No Canned Soup!)

This delicious, light broccoli casserole is a mash-up of broccoli and green bean casserole that you’ll instantly fall in love with. It’s made with tender, crispy broccoli tossed in homemade mushroom gravy (no canned soup!) and topped with cheddar cheese and crispy onions.

When I was growing up, my mom made an awesome broccoli casserole that was basically a combination of frozen chopped broccoli, cheddar cheese, mayonnaise, and cream of mushroom soup, all covered in bread crumbs. It’s very delicious (considering the ingredient list), but obviously, it’s not the healthiest and freshest recipe.

I knew I wanted to make a healthier version of this dish this holiday season. Normally, I would make this recipe from scratch, but let’s take a shortcut and get some inspiration from my favorite healthy green bean casserole.

I have been making this recipe for years and it truly is the best light casserole recipe ever. However, I wanted to change things up a bit and include the cheddar cheese that is commonly found in broccoli casseroles.

It starts with fresh broccoli, rather than frozen, to retain as much crunch and texture as possible. Tossed with creamy cheddar cheese sauce, filled with mushrooms and lots of garlic. Finally, finish everything off with another layer of cheddar cheese and plenty of crispy red onions. Very good! No one will believe that this delicious broccoli casserole is actually healthy.

I’ve also included recipes for Healthy Broccoli Cheese Soup and Cheesy Broccoli Stuffed Chicken Breasts here because cheese + veggies go so well together!

Why You’ll Love Healthy Broccoli Casserole

• Get ready for the holidays: Assemble the broccoli casserole the night before and bake it the next day. This will remove a dish from your cooking to-do list.
• Contains no canned or frozen ingredients: We make everything from scratch, from the thick cheese sauce to the fried onions and mushroom gravy. However, if you’re more comfortable, you can also make a healthy broccoli casserole with cream of mushroom soup.
• Suitable for the crowd: At potlucks and gatherings, this broccoli casserole is always the first one taken away. Even kids would take a few seconds!

Looking for healthier vegetarian side dishes for the holidays or Thanksgiving? Don’t miss the whole roasted butternut squash, crispy balsamic Brussels sprouts or chopped Brussels sprouts salad.

Ingredients and easy replacement

Here’s everything you need to make this Light Broccoli Cheese Casserole:

• broccoli: Unlike most broccoli casseroles, this recipe uses fresh broccoli florets, so the final dish has some texture and crunch. No mushy casserole here. For more contrast, substitute some fresh cauliflower florets for some of the broccoli.
• red onion: Red onions are milder than white or yellow onions. It also comes in beautiful colors. Feel free to substitute shallots, sweet Vidalia onions, or traditional yellow onions.
• Panko Breadcrumbs: For a crunchy topping, Panko bread crumbs are perfect. Use regular wheat or whole wheat. Regular bread crumbs or Ritz crackers will also work, just not as crispy. Gluten-free bread crumbs or slivered almonds can also be used.
• Bella Baby Mushrooms: Fresh mushrooms replace the condensed mushroom broth typically used in casseroles. Any mushroom will work. This works great with button, portobello, or other varieties of mushrooms.
• garlic: Garlic adds a delicious flavor to this dish. Fresh garlic is best, but minced garlic or garlic powder can also be used.
• Cheddar Cheese Sauce: The cheese sauce in this recipe is made with whole wheat flour, chicken broth, milk, and cheddar cheese. For a vegetarian version, use vegetable broth.

How to Make Healthy Broccoli Casserole

Needless to say, this is the perfect dish for Thanksgiving or any holiday. Here’s how to make a version that’s both healthy and festive:

1. Blanch the broccoli: Start by blanch the broccoli florets in boiling water for 3-4 minutes, until they are bright green and starting to soften. Immediately remove them from the boiling water and place them in an ice bath to prevent them from cooking. The broccoli won’t be fully cooked in the casserole, so this step ensures it’s fully cooked in the final product.
2. To make Crispy Onions Ingredients: One of the best parts of this casserole is the crispy onion topping. Start by cooking the red onions in butter until they are soft but still have a bit of texture. Then cook the bread crumbs in butter until they turn nice brown. Mix the browned toasted bread crumbs with the onions to make the topping.
3. Make the mushroom sauce: Start by sautéing the mushrooms in butter and garlic. Once they are soft, add the flour and cook for a minute. This helps thicken the sauce. Then add the chicken stock and stir until the flour dissolves. Make sure it dissolves completely to get a smooth sauce. Add milk and half of the cheddar cheese. Cook gently, stirring frequently, until thickened. Taste and season with salt and pepper as needed.
4. Assemble the casserole: Place broccoli florets into prepared casserole. Pour the mushroom sauce over the top and stir to coat the broccoli. Then add a layer of cheddar cheese and crispy onions and bread crumbs.
5. bake: Bake the casserole at 375 degrees until the sides are bubbling and the onions are nicely browned. If desired, grill for a final 2-3 minutes to brown nicely on top.

Recipe Ideas

There are so many ways to make this broccoli casserole unique and something your family will love.

• Try different cheeses: While I can’t get enough of cheddar and broccoli, this would also go well with parmesan, pepper jack (for spicy stuff), Swiss, or any other cheese that melts well. You can also use a combination of cheeses. Basically, anything that goes well with macaroni and cheese is perfect here.
• Add herbs or spices: Fresh herbs are a great addition to this dish. Dried herbs also work well. Consider adding some thyme, rosemary or Italian seasoning. You can also add heat with red pepper flakes, cumin for smokiness, or onion or garlic powder for flavor. I find it works best when you add herbs and spices to mushroom sauce.
• Use different vegetables: If you don’t like broccoli, you can make this with cauliflower, green beans, or even butternut squash. Just make sure to cook any vegetables you use.
• To make it gluten-free: Just substitute gluten-free flour and bread crumbs.
• Without onions: If you don’t like onions, leave them out. Top the casserole with a layer of cheddar cheese and toasted bread crumbs.

Can I use frozen broccoli?

Frozen broccoli can be used instead of fresh, but the texture will be slightly different and a bit mushy. Start by cooking the frozen broccoli until just cooked through. Immediately place it under cold water to stop cooking. Dry well to ensure the casserole does not contain water. Then use it like fresh.

Can I add rice or pasta? What about chicken?

You can add some cooked rice, pasta, or chicken to turn it into a main dish. If you plan to do this, double or triple the mushroom sauce. Then, toss the cooked pasta (cooked until al dente) or rice with the broccoli. You can also add cooked chicken if you like.

What to Serve with Broccoli Casserole

This healthy broccoli casserole recipe is perfect for any holiday. It feels like a holiday meal but is simple enough for a weeknight dinner. We especially like it paired with the following dishes:

Store and reheat

Broccoli casserole can be prepped the day ahead, making holiday meal preparation easier. But leftovers taste great the next day too, as long as they’re stored and reheated correctly:

• store: Cool leftovers and transfer to an airtight container. It will keep for up to 3-4 days, but try to finish before then for the best texture.
• reheat: You can heat broccoli casserole in the oven or microwave. Cover with foil and bake at 350°F for 10-15 minutes, or microwave 30 seconds until hot.
• Make ahead: Assemble the casserole, cover with foil or plastic wrap, and store in the refrigerator. If possible, remove from the oven 30-45 minutes before cooking to eliminate the chill. If not, just add 5-10 minutes to the baking time.