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.
I usually LOVE Cookie & Kate recipe’s and was excited to see an updated version of Broccoli Casserole. Unfortunately–it didn’t taste much different than the old school “church supperish” dishes from the past. Won’t make it again.
I’m sorry you didn’t enjoy this recipe. Thank you for your feedback.
This has become a staple meal in my home. I follow your recipe to a T and it comes out perfectly each time. My husband loves it too, which was a bit surprising because he loves meat as a main dish for dinner. I even attempted to put meat in this casserole once and he told me after he prefers it without! I asked him tonight if he’d rather I make this or chili for dinner and he picked broccoli casserole – who would’ve thought! Thanks for the great recipe.
That’s great, Ella!
Updating my appreciation for this recipe-just made with oat milk and a combination of vegan Parmesan and vegan bleu cheese (with vegan butter in crumb topping) and it tastes amazing, even dairy free! Thanks again!
Thank you for sharing, Julie! I’m glad it turned out for you.
I’m glad you mentioned oat milk worked because I was going to ask that very question! I can’t wait to try the recipe!
This is SO good. I used half broccoli and half cauliflower as that’s what I had on hand, but I followed the rest of the recipe as written (minus the red pepper flakes). Its warm, comforting and cheesy without being too heavy. Perfect on a cooler winter night. Thanks!
Thank you for sharing, Kelsey! I’m glad you were able to adapt it and enjoy.
I made it exactly as directed (except red pepper flakes) and my entire family loved it. I actually prepared it ahead of time and baked it later in the day. I liked that it didn’t change the result at all and this made it more flexible for me. I don’t agree with previous review. It was special and very tasty.
Thank you for adding the make-ahead option. This is a busy week with friends. Popping a finished side into the oven will make my day easier!
Thank you for mention making it ahead of time and cooking it later. My daughter loves it and is requesting it for Thanksgiving but I’d like to get a head start making it today. How many days before baking can I prepare this dish?
Thank you so much for your time!
Hi Deanna, I made it one day ahead of time. Best of luck with this yummy recipe:)
Hi, Kate, I just discovered your site here as I was looking for info on quinoa. I am eager to try this broccoli/quinoa casserole! It looks delicious and healthful too!
I think it will be a nice side dish with chicken. Thanks for the inspiration!
Martha in Charlotte, NC
PS-Cookie looks so sweet! She likes veggies, just like my doggies do.
Welcome Martha! I hope you love it. Be sure to report back to let me know what you think.
Love this, my 3yr old toddler loves taking scoops of the quinoa and cheese mix and my 7 yr old loves the roasted broccoli… great family meal! So filling and healthy! Thank you so much, keep up the great work!
I love that! Thank you for sharing and for your review.
This is a delicious dish! I love the cheesy broccoli and the breadcrumbs give a delicious texture. Also tried with roasted butternut squash we had and it was incredible. Highly recommend as is, or with squash!
This has become a staple in my house hold!
I love that! Thank you, Shannon.
This was good but I was expecting it to be bigger since it’s listed as a “main” dish with 6-8 servings. Also I wasn’t sure if I should be following the cooking directions on the package of quinoa or your directions? I don’t cook very often so I don’t have that intuition, but as a beginner cook it was really easy to make! I’m definitely going to try it again with some adjustments.
Hi Emily, You want to follow the directions I listed. I’m glad you enjoyed it!
I love this casserole! I don’t even like quinoa. And the flavor with the cheddar cheese and garlic crumb topping, yum! I’ll be making this again
Honestly, if this was the only thing I could eat forever I wouldn’t be mad.
My new FAVOURITE comfort dish!! Love it!
Dropping in to say that I’ve been making this recipe for three-ish years, and it’s delicious every time! Such a good meal for leftovers.
This is a wonderful recipe. I added sauteed mushrooms which made the dish even better.
I just made this for dinner. Only second time I’ve made quinoa and this is a new favorite! Absolutely the creamiest dish with that extra crunch. Thank you.
You’re welcome, Stella! I’m glad you loved it.
This is a favorite of my husband’s!! Last time I made only half the recipe and he complained that there wasn’t enough!
That’s to hear, Marilou! Thank you for your review.
This was SO DELICIOUS. I will definitely make with other veg in the future. Your directions were perfect, made it just as you said and it was seriously fantastic.
Yum yum yum! Takes a while to make but totally worth the effort
This was good. I really liked the cheesey spiced quinoa and will make that again even without the broccoli. I did not cook the broccoli as long as written and am so glad I did not as it was starting to burn, roasted it about 10 minutes. This is not your church broccoli casserole, not creamy or “goopy”.
This is a staple dish in my house. Love this. Roasted broccoli one of my favs. Can make it the day before and my husband just puts it in the oven for us to have after my 12.5 hour shift. In all honesty I am not vegetarian but cook a lot of your dishes. This with a baked salmon fillet goes perfectly!
I’m glad you both enjoy this recipe, Alice! Thank you for your review.
Excited to make this for our veggie Thanksgiving again this year!
Do you have any recommendations for making a double batch? Would I be okay doubling everything and making it in my bigger Dutch oven instead of the casserole dish?
Thanks and keep up the good work!
You can try that, or in a 9×13.
This is another winner Kate! I made this as a side dish using vegetable broth to cook the quinoa. The dish flavors were divine! I made it for 7 adults. Everyone went back for seconds. I have just enough left for lunch! My vegetarian sister ate this with a salad. She had plenty to eat! I’ve made 6 of your recipes using measurements and directions you provide. Every dish has been yummy success! I can’t wait to try another! Thank you.
You’re welcome, Susan!
My favorite broccoli recipe! This is amazing for a side during the week or perfect for a gathering! I’m excited to bring it to a superbowl party. I know everyone will fall in love like I did after my first bite.
Love, love, love, thank you so much for sharing!
Thank you for your review, Brittany!
Hi, Kate and puppy, I get your newsletter with recipes on a regular basis to my email. You’re my favorite chef, both of you. I always know when I see a recipe from Cookie and Kate that it’s going to be simple, delicious, and healthy. Thank you. I’ve been meaning to tell you that for a long time now.
Thank you, Kenna! I’m happy to hear that.
I originally made this for my vegetarian daughter who actually doesn’t even like many vegetables and is a very picky eater. She loves this recipe and requests it, which thrills me because it’s hard to feed (healthfully) a vegetarian who doesn’t like to eat plants. My carnivorous son loves it, too, and so do I. It’s a yummy mix of flavors and textures—very satisfying. We love many of your recipes (my carnivorous brother and sister-in-law especially love your vegetarian chili). My favorite is the roasted vegetable enchilada recipe—delicious! Thanks for your recipes!
Hooray! It’s great to hear this was a hit with everyone.
This is a staple at our house!!! Super yummy, neatly comfort food! We add ground turkey sometimes for extra protein. LOVE!!!
That’s great to hear, Katie! Thank you for your review.
Delicious! My daughter is a vegetarian so I’m always looking for filling veggie dishes and this one was great. My family loved it!
That’s great, Dana! Thank you for sharing.
I make this all the time. It’s great for my mom who avoids wheat, onion, and garlic. I use a 8×8 dish, add a can of chickpeas and broil for the last two minutes.
I’m happy she can enjoy it too! I appreciate your review, Liz.
I’m not someone who ever comments and I make tons of recipes from cookies and Kate but this has to be a favourite. Not only do I love it, but my picky kids do too! It’s also highly requested when going places so had to say a big thank you!
I’m happy you did, Tracy! Thank you for your review.
This was a good recipe that I followed completely. I love that it does not use one of the canned “cream of ____” soups which are so common in casseroles. I was a little disappointed about the amount of broccoli the recipe calls for. I usually serve a broccoli casserole as a side, and I was thinking it would be a “broccoli with a little quinoa” recipe and it was more of a “quinoa with some broccoli” recipe. It definitely feels like a complete meal and I will make it again, but I will probably cut back on the quinoa.
Thank you for your review, Rachel! You can add more broccoli if you like and use a bigger dish.
Can I use rice?
Sure, I believe others have and didn’t mind the results. Be sure to let me know what you think!
Hello Kate – I can’t wait to try this recipe. Once it’s cooked can it be frozen? Thank you! :-)
Hi! I believe others have had luck with this frozen.
Hi Kate,
I have made this recipe in the past and loved it. Wondering if it’s possible to prep in advance and bake later. We are planning a big family dinner and I’m hoping to do some prep the day before. Any recommendations for doing this?
Thanks, CT
Hi CT, I haven’t tried it so I can’t say for sure. It does make great leftovers! You can gently reheat when you are ready to serve.
FYI – I prepped the night before but didn’t bake it. Stores it in the fridge overnight. Baked it as per instruction but left it in a few minutes longer to account for the fact that it was chilled. Turned out great.
How does this hold up when made the day before cooking?
Hi Kristi, I haven’t tried it. I don’t think you would get the result you want. It does make great leftovers though!
This came out great. My husband loved it. I want it healthier next time. I used organic 1/2 & 1/2. I had in my frig for my cats and only had unsweetened vanilla Almond milk. Next time I MIght Try your recipe as is. What is your opinion of using Whole fat yogurt.?
Was looking for a cheesy quinoa casserole to make during the week of Passover. Found this one, decided to give it a try. Delicious!!! Subbed matzah meal for the breadcrumbs and stuck it under the broiler for a minute at the end to get the top extra crispy. Will totally add this to the annual Passover meal list but will definitely make it throughout the year as well.
Thank you for sharing, Audrey! I appreciate you sharing.
A family favorite! Super filling and hearty. Definitely don’t miss the mayonnaise or cream of chicken soup that’s usually in a broccoli casserole!
Thank you, Brooke! I appreciate your review.
This was good! I simplified it even more by subbing panko crumbs mixed with garlic powder, to avoid having to make homemade bread crumbs. The key is to use a good quality cheddar, to avoid the “church supperish” quality someone mentioned. I used English Coastal Cheddar from Trader Joe’s which gave the dish a nice, sharp, gourmet bite. I used oat milk too to avoid a dairy overload. Thank you for helping me to use up the extra quinoa I cooked up!
Thanks for sharing how you made it, Kerri! I appreciate your review.
I’ve made this several times. My husband (who is a former Chef) loves it, as do I!
Thank you for your wonderful , delicious and healthy recipes
I’m glad it’s a hit! Thank you for sharing, Maria.
Does it have to be low-fat milk? Or is it OK to use 2% or whole milk?
Sure, I know others who have made it with whole milk and liked the results. I hope you love it!
The dish was a winner!!! Everyone loved it fresh out of the oven. My husband has never had quinoa but he really loved it. He said it was a must have around the house now!!! Thanks a bunch!
Wonderful to hear, Jill! Thank you for your review.
This is a staple in our house. I cook it in a deep cast iron skillet and it crisps everything up around the edges. I use 1/2-1c panko in place of the sliced bread and it’s so crunchy and garlicky. Sometimes I’ll throw chopped red peppers or an onion in with the broccoli if I have stuff I need to use. It’s so versatile and easy. Thank you!
Sounds delicious, Erin! Thank you for your review.
Thank you for recipe, my family lov ite, and for some reason it’s much easier to cook compare to original recipe
Any idea if this freezes well? I have a plethora of broccoli from my CSA and would like to squirrel away a few meals for after my baby is born. Looks delicious!
Hi Karen, I haven’t tried it myself. But, I believe others have tried it and liked the result.
This really is the BEST broccoli casserole EVER! All of the ingredients work together perfectly…I used extra sharp white cheddar (grated from the block is key here) and it was fantastic! Will be making this again…and again. Thanks for the recipe!
I’m excited you agree, Angie! Thank you for your review.
I love this recipe. I even make it in the summer in Southern California! Sometimes it’s too much to make breadcrumbs, so I top it with other things I have on hand. Panko, ritz crackers, and pretzels are all great
I used this as a base recipe and it was FANTASTIC! So yummy and comforting.
That’s great, Heather! Thank you for your review.
I am wondering if I could use millet and what the amounts would be?
Thanks so much. I am looking forward to making this. Love all your recipes.
Hi, I recommend this as is. I do know some have used rice in the same quantities and enjoyed the results.
I have a glut of zucchini
Do you think I could replace the broccoli with zucchini in this recipe?
Hi Beth, I don’t know if that would be a great option here as zucchini can get quite watery. If you try it, let me know!
This is absolutely delicious. I did make two substitutions: beef broth for the vegetable broth and Pecorino for the Cheddar. Thank you, this will definitely become a staple at my table:) EM
Great to hear, Elizabeth! I appreciate your review.
I found this recipe a couple of years ago and it has become a household staple. Over the years I have found a couple of ways to simplify it, perhaps slightly minimizing the delicious factor, but certainly making my life easier. First, I just microwave the broccoli florets for about 3 minutes until crisp. Then — for the topping I use stuffing mix and plenty of it, which I saute with lots of garlic and olive oil. Everybody loves the topping, which is what gets the children to actually eat what’s inside without complaining. My husband hates broccoli but loves this dish!
This is delicious! First time I try baked quinoa in a casserole. It turned out awesome. I omitted the breadcrumbs and added some fried onions (Trader’s Joe) instead for a little crunch. Nonetheless, still tasty and I love it. Thank you for an amazing vegetarian recipe.