Healthy Broccoli Casserole

If your holiday table isn't complete without something cheesy and bubbling hot from the oven, this Healthy Broccoli Casserole is calling your name. It's a fresh spin on a classic, with crisp-tender broccoli, a creamy homemade mushroom and cheddar sauce, and that irresistible crispy onion topping. But here's the best part: no canned soup in sight!

I started with fresh broccoli (because no one likes a mushy casserole), made a quick mushroom-cheddar sauce from scratch, and added crispy sautéed onions and toasted breadcrumbs on top. It's hearty, comforting, the perfect amount of cheesy, and just as nostalgic as the original.

Before You Get Started

A few quick tips to set you up for casserole success:

• Blanch the broccoli: This helps keep the color bright and the texture just right—no soggy broccoli here.
• Don't skip the crispy topping: The combo of red onions and panko breadcrumbs is the crunchy magic that makes this dish shine. Use regular or whole wheat breadcrumbs. Regular breadcrumbs or Ritz crackers also work; they just won't be quite as crisp!
• Ingredient swaps: Feel free to swap in shallots, sweet Vidalia onions, or traditional yellow onions. Also, fresh garlic is best, but minced garlic or garlic powder can be used.

How to Make Healthy Broccoli Casserole

It should go without saying that this is the perfect dish for Thanksgiving or any holiday serving. Here's how to whip up a healthy version that still feels festive and indulgent:

1. Blanch the broccoli

Boil water in a large pot, add the broccoli, and cook for 3–4 minutes until bright green and just tender. Transfer to an ice bath to stop the cooking, then dry well.

Pro Tip: Don't skip drying the broccoli. It keeps your casserole from getting watery.

2. Make the crispy onion topping

In a skillet, cook red onions in butter for 4–5 minutes until tender. Set aside. In the same pan, toast the panko breadcrumbs in more butter for 2–3 minutes until golden. Mix the onions and breadcrumbs together and set aside.

3. Whip up the mushroom cheese sauce

Sauté mushrooms in butter for 4–5 minutes, then add garlic and cook for 1–2 minutes. Stir in the flour and cook for 1 minute to remove the raw taste. Slowly whisk in the broth, then the milk and half the cheese. Simmer until thickened, then season with salt and pepper.

4. Assemble the casserole

Add the broccoli to a greased 9x13" baking dish. Pour the cheese sauce over and stir to coat. Sprinkle with remaining cheese and top with the crispy onion mixture.

5. Bake and serve

Bake at 375°F for 20–25 minutes until bubbly and golden. Broil for the last 2–3 minutes if you want a deeper golden crust.

Recipe Ideas and Tips

There are lots of ways to make this broccoli casserole unique and exactly what your family will love.

• Try a different cheese: Although I can't get enough of sharp cheddar cheese and broccoli, this will also work great with Parmesan cheese, pepper jack (for something spicy), Swiss, or any other cheese that melts well. You can also use a combination of cheeses. Basically, anything that would work in macaroni and cheese is perfect here.
• Add herbs or spices: Fresh herbs are a great addition to this dish. Dried herbs work great as well. Consider adding some thyme, rosemary, or Italian seasoning. You could also add some heat with red pepper flakes, smokiness with cumin, or extra flavor with onion or garlic powder. I find this works best when you add the herbs and spices to the mushroom sauce.
• Use a different vegetable: If you aren't feeling the broccoli, you can make this with cauliflower, green beans, or even butternut squash. Just make sure to par-cook any vegetable you use.
• Make it gluten-free: Just substitute gluten-free flour and breadcrumbs.
• Without onions: If you aren't a huge onion person, just leave them out. Top the casserole with a layer of cheddar cheese and toasted breadcrumbs.
• Add rice or pasta: Fold in cooked rice or pasta with the sauce and broccoli. Just double the sauce if you're bulking it up.
• Add protein: Want to turn this into a main dish? Stir in some cooked, shredded chicken, turkey, or even white beans. You'll want to double the cheese sauce if you're adding extra volume to keep everything creamy.
• Boost the creaminess: For an ultra-creamy version, stir in a little Greek yogurt or light cream cheese to the mushroom sauce. It adds richness without a ton of extra calories.

What to Serve with Broccoli Casserole

This healthy broccoli casserole recipe will fit right into any holiday spread. It feels like a holiday meal but is easy enough for weeknight dinners. We like pairing it with these dishes in particular:

• Protein: This healthy broccoli mushroom casserole is a delicious side for any holiday main course, like this Crockpot Turkey Breast or Stuffed Turkey Tenderloin. We also like pairing it with Slow Cooker Cranberry Pork, Baked Turkey Tenderloin, Herb Chicken Breast, and other lean proteins.
• Homemade bread: Serve your broccoli casserole with fresh-baked dinner rolls, garlic knots, breadsticks, or cheddar biscuits using my ridiculously easy Greek yogurt dough recipe.
• Salad: Cheesy broccoli casserole is quite rich, so it's nice to have something fresh like this Arugula Salad or Balsamic Spinach Salad to balance it out.
• Other sides: Complete your spread with other veggie sides. Parmesan Sauteed Peas, Honey Garlic Roasted Carrots, and Roasted Fingerling Potatoes are some of our go-tos during the holidays.

Storage and Reheating

Broccoli casserole is a dish that can be prepped the day before to make holiday meal prep easier. But leftovers also taste great the next day as long as you store and warm them up properly:

• To store: Cool your leftovers, then transfer them into an airtight container. It will keep for up to 3-4 days, but try to finish it before then for the best texture.
• To reheat: You can warm up your broccoli casserole in the oven or microwave. Cover with foil and bake at 350°F for 10–15 minutes, or microwave in 30-second bursts until hot.
• Make it in advance: Assemble the casserole and cover it with foil or plastic wrap, and store it in the fridge. If possible, remove it from the oven 30-45 minutes before cooking to remove the chill. If not, just add 5-10 minutes to the baking time.