Healthy Broccoli Casserole Made From Scratch
This Healthy Broccoli Casserole is a lighter, modern take on a traditional comfort food classic. Instead of using canned soups or heavy mayonnaise, this version is built with fresh broccoli, a homemade creamy mushroom sauce, and just the right amount of cheese for richness. The topping is made with crushed crackers to create a delicious golden crunch without weighing down the dish.
Whether you are preparing a holiday side dish, serving a family dinner, or looking for a way to add more vegetables to the table, this casserole delivers great flavor and satisfying texture while remaining wholesome and lighter than traditional versions.
Why You’ll Love This Recipe
- Made without canned soup or preservatives
- Uses fresh ingredients for a clean, rich flavor
- Lighter and healthier while still creamy and comforting
- Can be made ahead and baked fresh before serving
- Vegetarian and adaptable for gluten-free diets
Ingredients
The measurements below are written for a 13 x 9-inch baking dish.
For the Casserole:
- 6 cups fresh broccoli florets (frozen may be used if fully thawed and drained)
- 1 cup light sour cream
- 2 tablespoons mayonnaise
- 1 ¼ cups part-skim shredded cheddar cheese
- 2 large eggs, lightly beaten
Homemade Cream of Mushroom Sauce:
- 1 tablespoon olive oil
- 1 cup finely chopped fresh mushrooms
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¾ cup low-sodium broth (vegetable or chicken flavored)
- ½ teaspoon bouillon powder
- 1 cup milk (preferably low-fat)
- Salt and pepper to taste
Topping:
- ½ cup crushed buttery crackers (like Ritz)
- Light cooking spray for browning
Instructions
- Prepare the Broccoli
Cut broccoli into bite-sized florets. Steam until slightly tender but still bright green, about 3 to 4 minutes. Drain well and pat dry to prevent excess moisture in the casserole. - Make the Mushroom Sauce
Heat the olive oil in a skillet over medium heat. Add mushrooms and garlic, sautéing until softened. Sprinkle the flour over the mixture and cook for 1 minute, stirring continuously.Slowly whisk in the broth, bouillon, and milk until the sauce becomes smooth and begins to thicken. Season lightly with salt and pepper. Remove from heat and stir in the sour cream. Allow to cool slightly.
- Combine and Assemble
In a large mixing bowl, combine the steamed broccoli, mayonnaise, shredded cheese, cooled mushroom sauce, and beaten eggs. Stir until everything is evenly coated.Transfer the mixture into a greased 13 x 9-inch baking dish. Sprinkle the crushed crackers evenly over the top and lightly mist with cooking spray.
- Bake
Bake at 350°F (180°C) for 25 to 35 minutes, or until hot, bubbly, and lightly golden on top.
Variations and Adjustments
- Gluten-Free: Replace crackers with gluten-free panko and use gluten-free flour in the sauce.
- Cheese Options: Substitute cheddar with mozzarella, Monterey Jack, or a blend for a different flavor.
- Mushroom Swap: Baby Bella or cremini mushrooms add a deeper, more savory flavor.
Make-Ahead Tips
- Prepare the casserole mixture and spread it into the dish one day ahead of baking.
- Do not add the cracker topping until just before baking to prevent sogginess.
- Cover with foil and refrigerate. Allow it to rest at room temperature while the oven preheats before baking.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Can frozen broccoli be used?
Yes. Be sure to thaw, drain, and pat it completely dry to avoid extra moisture.
How do I keep the casserole from becoming watery?
Do not overcook the broccoli before baking and ensure it is well drained and dried. Using a homemade sauce also prevents excess liquid compared to canned soup.
Serving Suggestions
This casserole pairs wonderfully with:
- Roasted or grilled chicken
- Turkey meatloaf
- Whole roasted poultry
- Holiday meals with stuffing and mashed potatoes