This post may contain affiliate links. Please read our disclosure policy.
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!
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.
- 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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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:
- 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
- Million Dollar Chicken Casserole
- Healthy Tuna Casserole
- Cheesy Potato Casserole
- Baked Potato and Mushroom Casserole
- Taco Casserole Recipe
Thanks for stopping by. Let me know if you try this. Please come back and leave feedback in the comments below.
Healthy Broccoli Casserole
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.
- Transfer the steamed broccoli to the prepared casserole dish. Set aside.
- 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.
- 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.
- Transfer the onion mushroom mix to the casserole, and pour over the milk sauce.
- Sprinkle the 2 tablespoons Whole-Wheat Panko Breadcrumbs over the casserole.
- Place the casserole in the preheated oven and bake for about 30 minutes. Enjoy!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s a good substitute for the mushrooms?
Hi there. Any veggies you like. I would try onions, zucchini, cauliflower, bell peppers, artichoke hearts, or roasted butternut squash.
Thank you
any time.
Hi Rena. At what point to you recommend adding the salt and pepper to taste?
Hi Sherly. Two ways you can do this. You can add it in with the mix and taste it in step 5. Or another way sometimes, sometimes I mix the milk in with the onion and mushroom mixture. Season that with salt and pepper, taste it to adjust if it needs more salt, then I pour it over the broccoli in the dish.
Can you make this casserole a day or two in advance
Yes. You can make it all the way up to the last step, and instead of baking, wrap it up and store it in the fridge until ready to bake.