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Healthy Broccoli Casserole

This Healthy Broccoli Casserole makes eating your veggies so easy and SO tasty! Loaded with flavor and cheese, the whole family will love it!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People, as a side
Calories 144kcal
Author Taylor Kiser

Ingredients

  • 1 Lb Broccoli, cut into florets
  • 1 Tbsp Olive oil
  • 1/2 Cup Onion, diced
  • 1 tsp Fresh garlic, minced
  • 3/4 Cup + 2 Tbsp Unsweetened almond milk (or regular milk)
  • 1 Tbsp Non GMO Cornstarch
  • 1 tsp Salt
  • 3/4 tsp Paprika
  • 1/2 tsp Ground mustard
  • Pinch of nutmeg
  • 1/2 Cup Cheddar cheese, grated (2 oz)
  • 1/4 Cup Panko (GF if needed)

Instructions

  • Heat your oven to 400 degrees
  • Place your broccoli in a steamer basket set over boiling water and cover. Cook until it just begins to tenderize and is bright green, about 5 mins. Transfer to a large bowl.
  • Heat the 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 Tbsp of milk in a small bowl.
  • Once the milk is boiling, whisk in the cornstarch mixture, stirring constantly. Boil until thickened and 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
  • Wipe and dry your pan and heat to medium high. Toast the panko until golden brown, about 2-3 minutes and sprinkle on the casserole
  • Bake for 25-30 minutes until bubbly.
  • DEVOUR!

Video

Nutrition

Calories: 144kcal | Carbohydrates: 11g | Protein: 5.5g | Fat: 8.8g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.2g | Cholesterol: 15mg | Sodium: 722mg | Potassium: 206mg | Fiber: 2g | Sugar: 1.8g | Vitamin A: 16IU | Vitamin C: 61mg | Calcium: 22mg | Iron: 4mg