This Healthy Broccoli Casserole makes eating your veggies so easy!
“This casserole confuses me.” – My husband.
Not exactly the ringing endorsement I was expecting, but hear me out. The first time I made this healthy broccoli casserole, I skipped the cheddar cheese, and apparently, that was a crime against casseroles. My hubs took one bite and immediately questioned its legitimacy. “How can you call it a casserole if it doesn’t even stick together?” he asked me. Fair point. It was time to revise.
So, I went back to the drawing board and took a little inspiration from a loaded cauliflower casserole I had made before—aka, I added cheese. And just like that, the problem was solved. With a little cheddar cheese, this broccoli casserole felt more like a treat and less like something you hurriedly wolf down in an attempt to get in your greens. I love this recipe because it’s packed with all the good stuff that makes broccoli such a health food staple, but it also delivers a cheesy, savory, cozy vibe that makes it seriously addictive. If you’re tired of broccoli being nothing more than a basic side dish, I implore you to give this a try. Because this casserole is here to change your mind.
Is This Broccoli Casserole Healthy?
Broccoli is the star ingredient in this dish, and you couldn’t ask for a healthier veggie. It’s packed with fiber, vitamin C, and vitamin K, and it’s also incredibly low-calorie. The garlic and onion are also sources of nutrients and antioxidants, and the olive oil contains heart-healthy monounsaturated fats. Almond milk is rich in vitamin E and, depending on the brand you buy, may also be enriched with calcium and vitamin D.
The cheddar cheese and panko breadcrumbs do add some fat and calories to the mix, but hey, they also pack a ton of flavor. If you want to lighten things up some more, you could use some low-fat cheddar cheese, though it may not melt as well. You could also opt for vegan cheese if you wanted to make the dish plant-based. Finally, you can also swap out regular panko for gluten-free panko to keep the dish GF-friendly.
Next-Level Cheesy Goodness
I’m going to tell you a secret. While it may be super convenient to buy your cheese pre-shredded at the store, it could be doing you a disservice. Pre-shredded cheese is coated in an anti-caking agent—such as cellulose or potato starch—that prevents the shreds from sticking together in the bag. However, this can also make the cheese gritty when you try to melt it.
For the silkiest, smoothest melted cheese, it pays off to buy a block and shred it yourself at home. It may take some extra time and effort, but it can be worth it in the end.
How Do I Store Leftovers?
Let the broccoli casserole cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. To reheat it, pop it in a 350-degree Fahrenheit oven until heated through. You can also microwave individual portions.
Serving Suggestions
This broccoli is going to be a fantastic addition to any meals you serve around your dining room table. It would be tasty alongside a juicy Coffee-Rubbed Steak or Air-Fryer Pork Chop. If you add some Air-Fryer Roasted Potatoes or Garlic Mashed Cauliflower Potatoes to finish off the meal, you’ll be all set!
Ingredients
- 1 pound broccoli cut into florets
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 teaspoon fresh garlic minced
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 3/4 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon salt
- pinch of nutmeg
- 1 tablespoon non-GMO cornstarch
- 1/2 cup cheddar cheese grated
- 1/4 cup panko breadcrumbs
Instructions
- Heat your oven to 400 degrees Fahrenheit.
- Place your broccoli florets in a steamer basket set over boiling water and cover. Cook until it just begins to tenderize and is bright green, about 5 minutes. Transfer to a large bowl.
- Heat the olive oil in a medium pan on medium-high heat. Cook the onion and garlic until golden brown, about 5 minutes
- In a small pot, whisk 3/4 cup of the almond milk with paprika, mustard, salt, and nutmeg. Bring to a boil. Additionally, whisk the cornstarch with the remaining 2 tablespoons of milk in a small bowl.
- Once the milk is boiling, whisk in the cornstarch mixture, stirring constantly. Boil until thickened and it coats the back of a spoon, about 2-3 minutes. Stir in the onion mixture.
- Pour the sauce over the broccoli and stir to coat, then stir in the cheese. Transfer to a casserole dish.
- Heat a sauté pan to medium-high heat. Toast the panko breadcrumbs until golden brown, about 2-3 minutes. Then sprinkle on the casserole
- Bake casserole for 25-30 minutes until bubbly.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This recipe looks n sounds yummy! Can this be made ahead of time n freeze for later date?
Yes. Assemble the casserole without baking, cover it tightly, and freeze. When you’re ready, thaw overnight and then bake as instructed (you may need to add a few extra minutes to the baking time).