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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.
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
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.
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!
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.
Frequently Asked Questions
It is safe to freeze any leftover broccoli casserole. Place in an airtight container before you store it for up to 1-2 months.
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.
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:
- Easy Garlic Herb Turkey Roast Recipe
- Oven Roasted Maple Turkey Breast
- Crispy Baked Salmon
- Oven-fried Chicken Tenders
- Creamy Chicken Potato Bake
- Creamy Garlic Chicken Skillet
More Casserole Recipes
- Spaghetti Casserole Recipe
- Healthy Tuna Casserole
- Cheesy Potato Casserole
- Baked Potato and Mushroom Casserole
- Taco Casserole Recipe
Thanks for stopping by. I want to hear from you if you try this. Please come back and give me some feedback in the comments below.
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Healthy Broccoli Casserole
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
Nutrition information is automatically calculated, so should only be used as an approximation.
#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.
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.
I’d like to say we liked it but we did not
The dish was absolutely delicious I will make it again in a heartbeat
Yay. So happy
Can i make 1day ahead of time ! Thanks
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.
Thank you looking forward to making it for Christmas!
Can I mix ahead of time then wait to bake?
Yes you can
Can this be made with frozen broc. Florets?
Yes you sure can
What can I substitute for mushrooms,which my family does not like?
Hi, You can use any other veggie that they like. Green beans? Zucchini? Asparagus?
After steaming the broccoli and then baking for 30 mins it was like mush
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
I don’t care for mushrooms. May I substitute something else? But it sounds delicius.
Yes. You can add another veggie or skip entirely
Can you clarify when/how to add the onion portion vs the milk portion? It’s a little confusing.
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.
Wow! T
Hanks for this recipe. I used olive oil spray, and I added a little cheese and it was exceptional!
Can this casserole be made ahead of time, frozen, and then heated at a later date?
Yes you can.
Can Oat Milk be used with this!
Yes. But the consistency will vary