Better Broccoli Casserole
Broccoli casserole made better with roasted broccoli, cheddar cheese, creamy quinoa and toasted bread crumbs. This healthy broccoli casserole is delicious!
Updated by Kathryne Taylor on August 29, 2024
Did you know that cheddar cheese isn’t actually orange? It’s really white, and they add orange coloring to make it orange. We’ve been duped all along. I know.
I opted for cheddar without coloring, so this broccoli cheddar casserole may not look like the kind you grew up eating. It’s also more redeeming than typical Midwestern broccoli cheddar casseroles, while still being gloriously cheesy and creamy.
You won’t find mayonnaise, cream of mushroom soup, or annoying Béchamel sauce to make in this healthy broccoli casserole recipe. You don’t need it!
Casseroles aren’t my typical fare, but they do hit the spot on cold, gray winter days. Plus, they make for great leftovers. Hooray for meals that keep on giving!
Watch How to Make Broccoli Casserole
The Best Broccoli Casserole
- My broccoli cheddar version here features tons of caramelized roasted broccoli for extra flavor, plus some milk and sharp cheddar cheese.
- Nutritious quinoa magically blends into creamy oblivion while it’s in the oven.
- Top all of that with some garlicky breadcrumbs and you have one amazing dish that makes for great leftovers.
You can be fancy and call it a “grah-tahnnnn” in your best French accent, or announce it as a “hot dish” in your finest Minnesotan. Either way, it’s a stellar broccoli casserole.
Please let me know how this broccoli casserole recipe turns out for you in the comments! I always love to hear from you.
Craving more lightened-up comfort foods? Here are a few of my favorites:
- Real Stovetop Mac and Cheese
- Spaghetti Squash “Pizza” Bowls
- Best Vegetable Lasagna
- Roasted Veggie Enchilada Casserole
For even more hearty dinner recipes, be sure to check out my cookbook!
Better Broccoli Casserole
Broccoli casserole made better with roasted fresh broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky whole grain bread crumbs. This healthy casserole is easy to make and tastes amazing! Recipe yields 6 to 8 servings.
Ingredients
- 2 cups vegetable broth or water
- 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
- 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 10 twists of freshly ground black pepper
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
- 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
- ½ tablespoon butter or 1 ½ teaspoons olive oil
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
- To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
- To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
- Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
- Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
- Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving. Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.
Notes
Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made this tonight and it is delicious. Using the quinoa to have a complete protein, is just fantastic! Thanks Kate for the recipe!
Very tasty !!! I often bake brocoli with olive oil, drops of lemon, salt and when ready and still hot I sprinkle yeast flakes and ground peanuts.
But as I love garlic the crunchy garlic/bread crumbs made it really .
Thanks a lot for sharing
I’d like to make this for Thanksgiving. Can you use store bought bread crumbs or maybe stuffing mix? I don’t have a food processor.
Also, if I substitute brown rice, will I need to rinse it first, like the quinoa?
Thanks!
Sure, panko can work here if you need it to! Yes, you always want to rinse your grains.
This recipe is one of my family’s favorites. Made it recently with farro instead of quinoa and it was just as good, if not better. Love it! Thank you, Kate!
This was absolutely delicious! Thank you for such a healthy version of one of my favorite dishes!
This recipe was really good! It was not difficult either, however, pretty work intensive – took a lot of my time. And created a lot of dishes. Theres the pan from roasting broccoli, the pot from cooking quinoa, the baking dish, the pan for breadcrumb toasting, the blender, etc… I would think twice about making it again just because of the time/clean up involved. Just know it isn’t a quick weeknight kind-of recipe. But if you have the time and energy, it does produce a tasty dish that could be a side or even considered a main dish! Thanks!
This casserole is SO delicious and the best way I have eaten quinoa so far. I substituted in panko bread crumbs, and I used Cabot extra sharp white cheddar, 2% milk, and roasted fresh broccoli florets. The red pepper flakes take this dish to a whole different level. So good! I baked it all in a 3.5 quart Dutch oven. Perfection! So satisfying and filling without being heavy and too over the top. Next time, I may try adding some lightly toasted walnut pieces – after the cheese topping and before the bread crumbs.
I’m happy it worked out for you, Nancy!
Love this recipe! I’ve made it 2x so far and will definitely make again. First time I cut back the cheese a little (good), next time I made it as per the recipe (better). So delicious. I baked mine in a 8×13″ pan just to get the quinoa crispier – but next time I may put it in a square to let the cheese and milk do their thing. Oh – and I included a bit of the broccoli stem, peeled and baked as I was running a little short of the florets. So tasty!
Thank you for sharing how you have made this a few times! I appreciate your review, Rebecca.
This was so delicious! We loved the crunch from the breadcrumb topping, and the hint of spice from the red pepper flakes was a game changer. We will definitely make this again!
I’m happy to hear that, Amy! Thank you for your review.
Easy and delicious. I don’t have a food processor so I tore the piece of bread into tiny pieces and it worked well. The crunchiness of the breadcrumbs adds a nice variation in texture so make sure you get them a little crispy! Thanks so much Kate.
Could you substitute cauliflower instead of broccoli?
Hi Carol, yes that would be a great option!
I made this for my family. We all enjoyed it. I used a tonne of chilli flakes for an extra kick. Great recipe.
I’m happy this one is a family favorite! I appreciate your review, Diluckshnie.
Followed the recipe exactly. It’s delicious!!
Thank you, Ann! I appreciate your review.
Wow! I’ve only just started cooking for myself, but this was so easy and tasty. Great confidence booster. Thanks, C+K!!!
I use Smoked Paprika in place of the Red Pepper Flake (Frontier brand, of course!)- it adds some Smokey depth to the dish. Excellent recipe.
OMG Nom Nom Nom! This was fantastic. I used leftover cooked broccoli and leftover quinoa, added shredded raw Brussels sprouts before roasting the cooked broccoli, and just added ready-made seasoned breadcrumbs to a bowl of melted butter and minced garlic, and the combination improves the strengths of every single ingredient. Really really good!
I’m glad you loved it, Becky! Thank you for your review.
I just made this and added a pound of ground turkey to it. It is delicious!!
My favorite recipe. I have a friend who is gluten free. Would this be considered gluten free?
Hi! Yes, just be sure you follow my gluten free notes below the instructions and use gluten free bread.
So good! A must
My husband and I LOVE this recipe! I cheat a little by using premade breadcrumbs though. However, it’s one of our favorites, and really not too hard to make. Especially if you cut the broccoli ahead of time!
Would this work with store bought bread crumbs without other adjustments? Trying to clear out the pantry at the moment…
HI Francie! Sure you can try it. Still toast them with the garlic. They may not take quite as long.
I absolutely loved this recipe!!! I am not a chef and this called out to me.
Thank you so much for posting such a wonderful recipe!
You’re welcome, Mollie! Thank you for your review.
This recipe needs to be 1 1/2 at least, in my opinion.
I added artichoke hearts, a splash of nutmeg and turmeric (for color) and it turned out great!
Seriously delicious. Second time I’ve made it and I want to eat the whole thing. I used ripple (pea protein) unsweetened milk and couldn’t tell a difference. I may cut back the cheese next time as it is VERY cheesy. Thanks for the yummy recipe!
You’re welcome, Elizabeth!
Soooo delicious! Doubled the recipe and used 9 x 13 pan. Cooking mostly vegan meals meant I gave up a lot of “comfort foods” but this recipe is the definition of comfort food! Love it!
I’m glad you loved it! It’s so great this time of year. I appreciate your review, Clare!
How big of a dish do you need for 2X’s the recipe? I’m guessing 13″x9″ since a 9″ square for a single recipe.
I can’t wait to try it!!!
Hi Jean! Yes, I believe that size has worked well for others in the past.
This is delicious!!! I’ve been looking for a replacement for the terribly unhealthy broccoli, ritz cracker, cheese casserole my mom used to make – this is AMAZING – right tastes, much, much healthier!! Thank you :)
You’re welcome, Rebekah! Thank you for your review.
Hi
Any ideas on making this vegan? I was thinking of using your great sour cream (with cashews) recipe and then putting 3/4 cup of a vegan cheddar cheese on top at the end AFTER it is cooked.
What are my odds of making this work do you think?
Thanks,
Gordon
p.s., I am a HUGE Kathryne Taylor fan. I think your cook book is by far the best vegetarian/vegan cook book in existence.
Hi Gordon, I haven’t tried it so I can’t say for sure. If you try it, let me know!
Yes, I tried it last night and it worked great. I added nutritional yeast to the cashew sour cream as you suggested in the recipe. Next time I might try to add non-diary milk to the cashew sour cream instead of water to make it creamer but it was pretty creamy as it was. I add three Trader Joe’s non-diary cheddar cheese slices on top cut up in strips. My wife says I should have added more.
In Australia we have a mixture of brown rice and quinoa in the same packet . I used that and it was delicious . I think this is a recipe that anything works .
Amazing, as usual! I want to put these breadcrumbs on everything. The red pepper flakes add the perfect hint of spice in this. SoooOOoo delish!
Also, a HUGE congrats on baby Grace. Love her name!
Thank you, Sarah! I’m delighted you enjoyed it.
This is one of the most delicious things I have ever made in my life!
I used gluten free breadcrumbs and added 5 whole garlic cloves to the broccoli which was awesome! I also cook the quinoa uncovered to make it most fluffy.
I also topped it off with hot sauce!
This recipe is out of CONTROL!!!!!!!!
I cannot stop making it!
Hooray! I’m glad you loved it, Julia.
I love this recipe! So healthy and yum. :)
I made 2 changes: Added 1 diced, baked sweet potato and used Pablo bread crumbs instead of making my own.
Thank you for another winning recipe, Kate!
I’m glad you enjoyed it with your changes, Kelly!
Hi Kate!
Does this dish freeze well? If so, what’s the best way to store and how long is freezer shelf life?
Thank you!
Hi Karina, I haven’t tried to freeze this recipe so I can’ say for sure. If you try it, let me know how it works for you!
I have frozen this recipe with success! I made a bunch for my husband and I believe they were in the freezer for 1-3 months and came out just perfect. I think I put them in the freezer before I baked them but I can’t be positive as this was a couple years ago.
Good comfort food for a rainy chilly autumn night. Made exactly as specified — delicious!
Another fantastic recipe, Kate! I am making this one for the second time tonight. I used brown rice and some smoked black pepper white cheddar along with the normal cheddar last time and it was absolutely amazing. I also didn’t have enough fresh broccoli on hand, so I used some frozen and roasted it along with the fresh. I turned out so so good. Thank you for being such a great source of veg recipes and congrats on the birth of your baby, I hope you are all doing well!
I made this for the first time last night. I was going to cheat and use GF panko breadcrumbs but discovered at the last they weren’t in the pantry like I remembered and my GF bread was frozen and I was lazy. So I omitted them and just put the cheese on top. I really liked this dish and I do think it would be even better with garlic bread crumbs but it can be made without it if necessary or desired.
Hooray! I’m glad you enjoyed it, Allison.
Just made this and it was absolutely delicious.
It served 4 of us with just some carrots and green beans in the side. I love your recipes Kate.
Love this! Made it for the first time tonight exactly as the recipe calls. I will definitely make this tasty dinner again because I think even my picky eater friends/family would enjoy. Healthy and cheesey goodness perfect after a chilly day outside this fall and winter.
Great for a chilly day! Thank you for your review, Susan.
I never leave comments on a recipe (this will be my first time!), but I just made your better broccoli casserole last night and I love it so much! This is the second time I’ve made it and both times I have been surprised by the flavor when the ingredient list isn’t all that long! I can’t have dairy, but I used vegan cheese (Follow Your Heart), milk (cashew milk) and butter (Earth Balance) and gluten free bread crumbs and everything still came out delicious! Thank you for such a yummy recipe!
I’m so glad you did, Grace! Thank you for taking the time.
I wasn’t expecting this to be so good. I modified it for a plant based diet with dairy-free cheddar and almond milk. Delicious! Reheated the leftovers after a day and still good too.
I love a clever technique and the assembly of this casserole by stirring in the milk and cheese without making a sauce is fantastic! Love that it is a complete entree or side dish, as you wish. My whole family makes it now. Will definitely try it with other veggies. Thanks Kate!
I’m yet another converted skeptic! I followed the recipe as written, and it was exactly what this native Midwesterner was looking for in a casserole. Texture and flavor were perfect, and it tastes even better than the mushroom soup casseroles of my childhood. Thank you so much for coming up with a healthier option for my favorite comfort food.
I really like this recipe, but I want to bake it in a different pan. Could I put it in a 9×13 without altering the ratios? Thanks.
Hi, it won’t like need as much time and potential to get overdone. Let me know!
This was so delicious! I will definitely be making it again soon! Curious if you’ve ever made this with steamed broccoli? Or substitute cauliflower for broccoli?
I haven’t tried it with steamed broccoli. I prefer roasted. I know others have made it with cauliflower and have enjoyed it!
Hello. I steamed the broccoli rather than roasted (don’t care for roasted broccoli!) and the casserole was still excellent. Making it again this week, adding walnuts.
Thank you for your review, Oriana!
I have made this casserole many times and every time it is simply delicious! I have made it with various other veggies as well – butternut squash, red peppers, zucchini, mushrooms – and it has never disappointed. Thank you for such a healthy, easy, and delicious recipe!
DE-LICIOUS. Made this again for Thanksgiving Lunch. I didn’t have Gluten Free Bread, so I used Gluten Free Almond Tortillas on top, broken up by hand. It worked beautifully.
I love to cook and Thanksgiving brings so many family favorites. I made this dish as we are now vegetarians and used it as our main entree for Thanksgiving while still making a turkey for the rest of the family. Hands down this was one of the favorite dishes enjoyed by ALL on the table. It’s fabulous and convinced a few wary diners that vegetarian mains don’t mean just salad. Looking forward to making it again soon!
Thank you for sharing, Karen! I appreciate your review.
So delicious! Really love the flavor from the roasted broccoli. It’s worth the extra step. I used white rice because that’s what the kids like. This recipe is a keeper
I’m glad you loved it, Stephanie! I appreciate your review.
Hi Katie. Looks delicious. Just wondering if this can be made ahead of time and baked later?
Hi! I haven’t tried it. It may work. Let me know if you do and what you think!
My fiancé absolutely loves broccoli casserole and so do I! But neither of us has made one and neither of us like mayonnaise so I began searching for recipes without using it and ran across yours.. So looking forward to making yours, and with the added bonus of quinoa, I’m sure it will be sooooo yummy! I may send another comment after being able to taste it, but I can already tell it’s going to be outstanding! Terri M. – Little River, SC
Can you make this in advance with the same results?
Hi Brian, This does tend to reheat well. I hope you enjoy it!