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spoonful of broccoli casserole with mushroom in a white dish.
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4.98 from 101 votes

Healthy Broccoli Casserole

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.
Prep Time10 minutes
Cook Time45 minutes
0 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.

Video

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: 183kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 969mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2022IU | Vitamin C: 206mg | Calcium: 204mg | Iron: 2mg