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This Healthy Broccoli Casserole is made with fresh broccoli, mushrooms, and a light, creamy sauce, then topped with crispy panko breadcrumbs. There’s no cheese, heavy cream, or canned soup needed!

broccoli casserole with mushrooms and no cheese in a white oval dish.
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This easy broccoli casserole makes a delicious side dish for the holidays or any family dinner. I love that it’s packed with veggies but still tastes great. You can also make it dairy-free or gluten-free with a couple of simple swaps.

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.

My green bean casserole is also a tasty, easy-to-make veggie casserole for the holidays. You may also love this Baked Chicken Alfredo or this easy zucchini casserole.

Ingredients you will need

The full ingredient list and measurements are in the recipe card below.

ingredients to make broccoli casserole.
  • Broccoli: I prefer fresh broccoli florets, but frozen broccoli works too. Just thaw and drain it well to keep the casserole from getting watery.
  • Mushrooms: Button mushrooms add a delicious savory flavor. You can also use cremini mushrooms.
  • Onion and garlic: Give the casserole lots of flavor.
  • Milk: I use low-fat milk to make a lighter sauce without heavy cream. Plain, unsweetened dairy-free milk works too.
  • Cornstarch: Helps thicken the sauce so the casserole isn’t watery.
  • Smoked paprika: Adds a little smoky flavor that goes really well with the broccoli and mushrooms.
  • Panko breadcrumbs: Give the casserole a crispy topping. Use gluten-free panko if needed.

How to make Broccoli Casserole

Prepare the oven and baking dish: Preheat the oven to 350°F and lightly grease a 2-quart baking dish with cooking oil spray.

Steam the broccoli: Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam until just tender. Transfer the broccoli to the prepared baking dish.

process shot to steam broccoli and saute the onion and mushroom in a pan.

Cook the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, until softened. Stir in the garlic, mushrooms, and smoked paprika. Cook for another 5 to 6 minutes, stirring occasionally.

Make the sauce: In a small saucepan, whisk together the milk, cornstarch, salt, and pepper. Cook over medium heat for 2 to 3 minutes, whisking frequently, until the sauce starts to thicken.

Assemble the casserole: Add the cooked mushroom mixture to the baking dish with the broccoli. Pour the sauce over the vegetables. Slightly arrange the content of the casserole so it sits evenly.

process shot to saute the herbed mushroom and whisking the milk with cornstarch.

Add breadcrumbs: Sprinkle the panko breadcrumbs evenly over the casserole.

Bake: Place the casserole in the preheated oven and bake for about 30 minutes, until heated through and the topping is golden. Serve warm.

    process shot to assemble the broccoli casserole dish and sprinkle breadcrumbs over it.

    Tips for the best broccoli casserole

    • Don’t overcook the broccoli: Steam it until just tender. It will continue cooking in the oven, so you don’t want it too soft. This is important.
    • Drain the broccoli well: Excess moisture can make the casserole watery, especially if you’re using frozen broccoli.
    • Cook the mushrooms first: Mushrooms release moisture as they cook. Sautéing them before baking helps keep the casserole from becoming too watery.
    • Use plain, unsweetened milk: If you’re using a dairy-free milk, make sure it’s unflavored and unsweetened.
    • Whisk the sauce well: Mix the cornstarch with the milk before heating to help prevent lumps.
    • Toast the breadcrumbs: If you don’t mind the extra step, this gives the topping a nice golden color and a little extra crunch.
    • Make it gluten-free: Use gluten-free panko breadcrumbs and check that your other ingredients are gluten-free.

    Can I make this broccoli casserole keto-friendly?

    To make a lower-carb version, replace the panko breadcrumbs with a suitable low-carb topping, such as almond meal. You can also use an unsweetened, low-carb milk alternative.

    Keep in mind that broccoli, onions, and milk all contain some carbohydrates, so check the ingredients and serving size if you’re following a strict keto diet. Use heavy cream mainly when you are looking for a high-fat meal. Simply substituting the panko with some almond meal should be enough.

    spoon in a broccoli casserole dish with mushrooms in an oval dish.

    Frequently Asked Questions

    Can i use frozen broccoli for broccoli casserole?

    Yes! Fresh or frozen broccoli works for this recipe. If using frozen broccoli, thaw it first and drain it really well. You may not need to steam it as long as fresh broccoli, since it’s usually already blanched.

    Why is my broccoli casserole watery?

    This usually happens when the broccoli or mushrooms release too much moisture. Make sure to drain the broccoli well and sauté the mushrooms before adding them to the baking dish. Also, allow the milk and cornstarch mixture to thicken slightly before pouring it over the vegetables.

    Can I make broccoli casserole ahead of time?

    Yes! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it until you’re ready to bake. For the crispiest topping, I recommend storing the breadcrumbs separately and adding them just before baking. If the casserole is cold from the refrigerator, it may need a little extra baking time.

    How to store and reheat leftovers

    • Refrigerator: Store leftover broccoli casserole in an airtight container for 3-4 days.
    • Freezer: Freeze cooled leftovers in a freezer-safe container for up to 1 to 2 months for best quality. The broccoli and breadcrumb topping may soften after thawing.
    • Reheating: Warm leftovers in a 350°F oven until heated through. You can also reheat individual portions in the microwave, but the topping won’t be as crispy.

    What to serve with Broccoli Casserole

    Broccoli Casserole is the perfect side dish for almost any main meal or roast. It pairs well with Roasted whole Chicken, beef pot roast, marinated flank steak, grilled seafood like cilantro-grilled salmon, and so on. Here are a few dishes you can serve this casserole with:

    broccoli casserole in a dish with a spoon in it.

    More Casserole Recipes

    Thanks for stopping by. Let me know if you try this. Please come back and leave feedback in the comments below.

    4.98 from 101 votes

    Healthy Broccoli Casserole

    By: Rena Awada
    Skill Level: Intermediate
    Servings: 4
    Prep: 10 minutes
    Cook: 45 minutes
    0 minutes
    Total: 55 minutes
    spoonful of broccoli casserole with mushroom in a white dish.
    Rate Pin Print Add to Preferred Sources
    This Healthy Broccoli Casserole is made with fresh broccoli, mushrooms, and a light, creamy sauce, then topped with crispy panko breadcrumbs. An easy, flavorful side dish made without cheese, heavy cream, or canned soup.

    Video

    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 2 pounds Broccoli Florets, place the florets in a steaming basket over a pot of boiling water. Cover and steam until just tender.
      steamed broccoli in a basket.
    • Transfer the steamed broccoli to the prepared casserole dish. Set aside.
      steamed broccoli in a casserole dish.
    • Meanwhile, heat 1 tablespoon Olive Oil in a large pan over medium heat. Add 1 Medium Yellow Onion and sauté until translucent, 3-4 minutes.
      Sautéed onion in a pan.
    • Stir in the 3-4 Garlic Cloves, 1 Cup Button Mushrooms, and 2 teaspoons Smoked Paprika, and continue to cook, stirring occasionally, for 5-6 minutes.
    • Next, in a small pot over medium heat, whisk 1 Cup Low-fat Milk or milk of choice , 1 tablespoon Cornstarch, Sea salt and pepper, to taste, until it starts to thicken, 2-3 minutes.
      Whisking the milk mixture in a pot.
    • Transfer the onion mushroom mix to the casserole, and pour over the milk sauce.
      arranging the sauteed mushrooms over the broccoli in a dish.
    • Sprinkle the 2 tablespoons Whole-Wheat Panko Breadcrumbs over the casserole.
      adding breadcrumbs over the top of the mushroom and broccoli in a dish.
      • Toast the breadcrumbs: Toast the panko breadcrumbs over medium heat, stirring frequently, until golden. Sprinkle them evenly over the casserole.
    • Place the casserole in the preheated oven and bake for about 30 minutes. Enjoy!
      broccoli casserole in a dish with a spoon in it.

    Notes

    • Fresh broccoli works best, but frozen broccoli can also be used. Thaw and drain it well before adding it to the casserole.
    • Steam the broccoli until just tender so it doesn’t become mushy while baking.
    • Sauté the mushrooms before adding them to the casserole to help remove excess moisture.
    • Use plain, unsweetened dairy-free milk for a vegan version. Check that the breadcrumbs are vegan-friendly as well.
    • For a gluten-free casserole, use gluten-free panko breadcrumbs.
    • Whisk the cornstarch into the milk before heating to prevent lumps.
    • Toast the breadcrumbs before sprinkling them over the casserole for a golden, crispy topping.
    • Refrigerate leftovers for up to 3 to 4 days or freeze for up to 1 to 2 months for best quality.

    Nutrition

    Calories: 183kcalCarbohydrates: 28gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 138mgPotassium: 969mgFiber: 7gSugar: 9gVitamin A: 2022IUVitamin 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 the founder of Healthy Fitness Meals, certified nutrition coach through Precision Nutrition (PN1), food creator, and mom of five sharing balanced, family-friendly recipes.

    Read More About Me
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    4.98 from 101 votes (82 ratings without comment)

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    Recipe Rating




    81 Comments

    2. I did like this dish, but if I make it again, I’ll try for a few more flavors as I found the smoked paprika to be too dominant. I think I would use some herbs or lemon in the sauce. It’s a good starting point and I imagine could be an efficient fridge clean out dish.

      Reply

    3. 5 stars
      Very good recipe. The first I made it, it was water too watery and had to cook way longer to compensate for that. Other than that, it was great.

      Reply

      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

    5. 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

    6. 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

    7. #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.