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This Healthy Broccoli Casserole is quite simple and so delicious. It is made with fresh broccoli and mushrooms and no cream or cheese. This perfect side dish recipe for the holidays that’s low in carbs and can be put together in no time.

My green bean casserole is also great and easy to make.

broccoli casserole with mushrooms and no cheese in a white oval dish.
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This easy broccoli casserole recipe is very tasty without all the added cream and cheese. It can be made vegan by using non-dairy milk. To make this casserole recipe gluten-free, use the GF panko breadcrumbs. With holiday dinner tables being packed jammed with all sorts of creamy casseroles, having a healthier option sounds so welcoming. To learn how to cut the fresh broccoli head for this broccoli casserole, you can check my post on how to cut broccoli.

You may also love this Baked Chicken Alfredo or this easy zucchini casserole.

Ingredients you will need

  • Broccoli Florets cut into bite-size pieces: I prefer using fresh broccoli.
  • Oil: Olive Oil works greats but you may swap with another oil.
  • Fresh Garlic Cloves, minced
  • Yellow or White sweet Onion, diced
  • Button Mushrooms, sliced or quartered
  • Smoked Paprika
  • Low-fat Milk or milk of choice, dairy or nondairy like coconut milk (in can)
  • Cornstarch or arrowroot powder
  • Sea salt and pepper, to taste
  • Whole-wheat Panko Breadcrumbs, Or Gluten-free
spoon in a broccoli casserole dish with mushrooms in an oval dish.

How to make Broccoli Casserole

Preheat your oven to 350°F and lightly spray a 2-quart baking dish with cooking oil spray. set aside.

Add the broccoli florets to a steaming basket and place it over a pot with boiling water. Cover and steam until just tender, then transfer the broccoli to the prepared casserole.

Meanwhile, heat oil in a large pan over medium heat. Add onions and sauté until translucent, 3-4 minutes. Stir in the garlic, mushrooms, and smoked paprika and continue to cook, stirring occasionally for 5-6 minutes.

yellow spatula in a skillet with sautéed mushrooms and onions.

Meanwhile, in a small pot over medium heat whisk milk, cornstarch, salt, and pepper, until it starts to thicken, 2-3 minutes. Transfer the onion mushroom mix to the casserole, and pour over the milk sauce.

Clean the pan with a paper towel, and lightly spray with cooking oil spray. Stir the breadcrumbs over medium heat, until golden, then sprinkle over the casserole. Place the casserole into the preheated oven and bake for about 30 minutes. Enjoy!

half a dish showing with cooked broccoli and mushroom casserole.

My Pro Tip

Recipe Tips

  • If you want to use frozen broccoli, you can. Even though I prefer using fresh broccoli.
  • If using frozen broccoli, allow it to thaw and drain the excess liquid.
  • I recommend using fresh garlic instead of garlic powder.

How to make this Broccoli Casserole Keto-friendly

Easy substitutions to make this broccoli casserole keto

  • Use Almond meal instead of panko
  • Add about one cup of heavy cream when sauteeing the mushrooms
  • Sprinkle some cheese over everything before placing in the oven

The cheese and heavy cream are mainly if you are looking for a high-fat meal. Simply substituting the panko with some almond meal should be enough.

spoonful of broccoli casserole with mushroom in a white dish.

Frequently Asked Questions

Can Broccoli Casserole be frozen

It is safe to freeze any leftover broccoli casserole. Place in an airtight container before you store it for up to 1-2 months.

How long is Broccoli Casserole good for?

Tightly wrap or store your broccoli casserole in an airtight container in the fridge for up to 5 days. They keep in the freezer for 1-2 months. They can be reheated in the oven for about 15 minutes at 350 F.

Can i use frozen broccoli for broccoli casserole?

Yes. You can use frozen broccoli florets to make broccoli casserole. Both fresh and frozen broccoli can be used to make broccoli casserole. The cooking time will vary. Fresh broccoli takes a bit longer to cook than frozen.

What to serve with Broccoli Casserole

Broccoli Casserole is the perfect side dish that will pretty much go with any of your main meals or roasts. Like Roasted Chicken, Pot Roasts, Steaks, Grilled Seafood, and so on. Here are a few dishes you can serve this Healthy Broccoli casserole with:

spoon in a dish with broccoli and mushroom casserole in a dish.

More Casserole Recipes

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4.97 from 100 votes

Healthy Broccoli Casserole

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 40 minutes
0 minutes
Total: 50 minutes
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spoonful of broccoli casserole with mushroom in a white dish.
Prepared with fresh broccoli and mushrooms. No cheese or cream added, topped with panko and baked to perfection.

Ingredients

  • 2 pounds Broccoli Florets, cut into bite-size pieces
  • 1 tablespoon Olive Oil
  • 3-4 Garlic Cloves, minced
  • 1 Medium Yellow Onion, diced
  • 1 Cup Button Mushrooms, sliced or quartered
  • 2 teaspoons Smoked Paprika
  • 1 Cup Low-fat Milk or milk of choice , dairy or non-dairy
  • 1 tablespoon Cornstarch
  • Sea salt and pepper, to taste
  • 2 tablespoons Whole-Wheat Panko Breadcrumbs, Or Gluten-free

Instructions

  • Preheat your oven to 350°F and lightly spray a 2-quart baking dish with cooking oil spray. Set aside.
  • To steam the broccoli, add the broccoli florets to a steaming basket and place it over a pot with boiling water. Cover and steam until just tender.
  • Transfer the steamed broccoli to the prepared casserole dish. And set aside.
  • Meanwhile, heat oil in a large pan over medium heat. Add onions and sauté until translucent, 3-4 minutes. Stir in the garlic, mushrooms, and smoked paprika and continue to cook, stirring occasionally for 5-6 minutes.
  • Meanwhile, in a small pot over medium heat whisk milk, cornstarch, salt, and pepper, until starts to thicken, 2-3 minutes.
  • Transfer the onion mushroom mix to the casserole, and pour over the milk sauce. Clean the pan with a paper towel, and lightly spray with cooking oil spray.
  • Stir the breadcrumbs over medium heat, until golden, then sprinkle over the casserole.
  • Place the casserole into the preheated oven and bake for about 30 minutes. Enjoy!

Notes

  • Use non-dairy milk for a vegan version
  • Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
  • For a Gluten-free Version, use gluten-free panko

Nutrition

Calories: 185kcalCarbohydrates: 28gProtein: 10gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 142mgPotassium: 980mgFiber: 7gSugar: 9gVitamin A: 2391IUVitamin C: 206mgCalcium: 204mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.97 from 100 votes (82 ratings without comment)

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Recipe Rating




69 Comments

    1. I haven’t tried it with sour cream so I am not sure. But if you thin it down and use it like milk, you should be fine.

      Reply

  2. 4 stars
    I would say to add a loooooot more salt and garlic powder and cheese (can be fat free to lower cals) to the milk than described because it was kind of tasteless. I actually am ok with eating kinda tasteless items but others might not be. I also added 2 chopped potatoes instead of mushrooms and I air fried them halfway before I put them in the dish. This was really delicious besides that. It might also be becasue I used avocado oil spray instead of plain avocado oil. I am not saying this tastes bad at all, it was actually really good, but season it based on your taste preferences. 🙂

    Reply

  3. 5 stars
    Thank you for a great recipe that is healthy and very tasty. I will definitely make this again and again.
    I doubled the ingredients in #4 and 5 because I had a lot of mushrooms.

    Darlene

    Reply

  4. #2 is confusing… “over and steam until just tender, then transfer the broccoli to the prepared casserole.” At this point in the recipe there is NO prepared casserole!?

    The order in which you add ingredients is not well identified.

    But it looks like a good recipe to try.

    Reply

    1. Hi Robert. I am not sure what you meant. Once you steam the broccoli add it to the prepared dish that you sprayed with oil and then set aside.

      Reply

    1. Yes, why not, it should be fine. Do you plan to reheat it in the oven? I recommend that you make it till you step 7 before you bake and just bake it the next day.

      Reply

      4. How long did you steam it for? You do not need to steam it for long. If you do then it will for sure over cook

      2. Hi. so you will cook the mushroom portion separate from the milk portion. Once you make milk portion (in separate pot/pan), you will add the mushroom part first onto the casserole, then pour the milk over the mushroom and broccoli.