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.
Deeelicious! I’m not vegetarian but every recipe of yours that I’ve tried has been a bit with my family. Thank you!
You’re welcome, TW! I appreciate your review.
Could oat milk be substituted?
I don’t know how that would be here, but you could try it. Let me know if you do!
Gawd, I LOVED this , I make it quite regularly now , always so good! Thanks !
I’m glad you enjoyed it! Thank you for sharing, Heather.
The most delicious-Better Broccoli Casserole! Full of flavor and healthier then most others. Very easy to make.
I made this using all my veggie odds and ends which ended up being some green beans, Brussels sprouts, asparagus and cauliflower all in ranging amounts haha. I was surprised at how nice it turned out. A lighter version of a classic and much more filling with the quinoa. :)
So easy & yet so tasty & fairly healthy! Thanks for yet another winning vegetarian dish!
Loved this casserole – especially the crusty bits from the edges.
Added two plant based hot sausages cut into coins and halved instead of the red pepper flakes to up the flavor.
Connie
Thank you for sharing, Connie!
Can you make this the night before?
This is great as leftovers!
I love this with broccoli but had cauliflower to use up tonight, so used that instead. It is just ok. The broccoli has more flavor, but now I know!
Think you could finish this off in the slow cooker instead of baking? Like make the cheesy quinoa and broccoli and then layer in the crockpot with the crumbs and cheese on top?
I recommend this best as written. I don’t think you will be able to accomplish the same top not in the oven. If you try it, let me know!
One of my all-time faves! Comfort food made more interesting through the use of quinoa. The bread crumb topping is great, but I skip it when I don’t have time or bread in the house, and the casserole is still delicious. Pairs really well with a crisp white wine.
Can this casserole be frozen?
I haven’t tried it, so I can’t say for sure.
Sadly, this dish was just not good, and I even used really good quality white cheddar cheese. I made it because it was labeled as “Better” but it just reminded me of bad cafeteria food.
Hi Greta, I’m sorry to hear you didn’t enjoy this one.
Kate, I loved this recipe. Thank you for sharing. I made it for the vegetarian eaters on Thanksgiving — filling enough to be the staple and so delicious it appealed to the omnivores as well.
That’s great to hear, Josie!
Love this site! Mixing the cheddar and milk into the quinoa beforehand is the level of technique I come back to this site for. For those wanting to “up-the-ante”, you can build on this recipe like I did and make it your own:
(1) At the stage of oven roasting the broccoli, I gave a generous dusting of paprika.
(2) 5% cream instead of low-fat milk
(3) Used 900g shredded old cheddar
(4) Used 1/4 cup of red pepper flakes instead of 1/4 tsp
(5) Added 1 can of navy beans for “the bulk”. Just strained it and mixed it in before the final stage in the oven.
(6) I doubled the amount of broccoli because I was scared it wouldn’t be enough — I was pleased with the result!
Partly hoping to share knowledge, and partly hoping to leave notes for the next time I want to make this. XD
Thanks Kate and Cookie – yer a couple of dolls in this fast-food world!
This was so good!
I’m happy you enjoyed it! Thank you for your review, Maria.
Love this recipe. Made for my vegetarian family member as the rest of us were having gumbo. All loved it. The only modification I made was the topping, I made it with butter, garlic, panko crumbs and toasted, sliced almonds. The nuts were nice.
I’m excited you loved it, Lynn! I appreciate your review.
Thank you for this yummy recipe! I have made this twice now, including last night as a side for Christmas dinner for my in-laws, who are super picky. They’re not “veggie” or whole grain eaters, and have never heard of quinoa I’m sure. To my shock, several of them raved about it. One said it was the best thing I served. One even asked for the recipe! The only changes I make are 1) to add all the cheddar cheese to the quinoa and then add *extra* fresh grated parmesan to the crumb topping. Also I add several extra cloves garlic. Next time I might add 1/2 tsp dry mustard for a little more zing.
Thank you for sharing! I would be interested what you think of the mustard.
I was looking for a new way to use quinoa and found your site. I am quite pleased with the result. I used Panko instead of making bread crumbs and it worked well. I may try adding a little spinach next time and reduce the milk so it isn’t too wet. I’m vegetarian so will return here in the future.
Thank you for sharing how you made it, Bree. I appreciate your feedback.
I’m a huge fan with lots of your creations on regular rotation, but this recipe just didn’t hit it for me. The quinoa I used was very dark and probably gave the dish a flavor that was just too earthy.
Hi Dianna, I’m sorry you didn’t love this recipe. I appreciate your feedback.
We followed the recipe and were happily surprised with how delicious it is. We’ll certainly have it again! I made it ahead of time after reading another person’s success. It was nice to come home and just pop it in the oven. Thanks for your hard work to provide us with new taste experiences.
I’m glad you loved it and plan to make it again, Jane!
This one was a big hit! At first when I stirred in the milk I worried it seemed way too liquidy, but after baking it was the perfect texture. I used rainbow quinoa and it didn’t melt into complete oblivion like white quinoa would, but I love the slightly nubbly texture even more. I used 3/4 Cheddar and 1/4 Parmesan because that’s what I had in the fridge and it worked great! Thanks Kate!
I’ve made this twice and think I am doing something wrong. Both times when I add the cheese and milk to the quinoa and stir it I end up with mush. Am I overcooking the quinoa?
It sounds like you might. Let me know if you try it again!
Is rinsing the quinoa for a minute? Seems like a waste of water
Hi John, I find it works best for flavor. You can choose not to or for as long if you prefer.
Hello,
Your site is my favorite go-to for new vegetarian recipes. Some have become staples that I make anytime I need a win with friends & family. I tried this one before with broccoli as called for, and it was simple and delicious. I planned to make it for a drop-off dish for friends who were traveling & arriving home at dinner time. My green grocer was out of broccoli so I substituted roasted yellow beets, roasted delicatatta squash, and roasted broccolini. The dish was flexible and accommodated the switches beautifully. I also observed that this time, there was quite a bit more liquid in my quinoa when mixing in the cheese and it was significantly more gooey but a big success. I think I was not as thorough in the rinse process and some extra water made it in the pot with the quinoa. I might do that on purpose next time. Thank you for posting trustworthy options!
You’re welcome! I’m delighted my recipes are a go-to for you, Stephanie.
Very, very good. I have made broc and cheese casserole for 40 years. This is every bit as tasty but much healthier and a full meal on its own. Kudos …
Delicious comfort food.
Great to hear, Ajsoares!
I did not have much faith in this recipe due to that I have never really liked quinoa. But I bought some tri coloured and followed the directions and it was really nice! I’ll be making this again!
Great to hear! Thank you for sharing.
I wanted to make this but quickly realized I would have substitute a few key ingredients; no quinoa, no cheddar. Instead I made lentils and I had some parmigiano and Asiago cheese (definitely not as tasty as cheddar but worked out!) Eventually I also had to improvise by making a besciamella sauce. All of this to say, even with the substitutions it came out great! My 15 month old devoured it. Luckily cooking is an art… thank you Kate!
I’m glad you were able to get creative! Thank you for sharing, Lanna.
This recipe is always a hit. I boil two chicken breasts, shred them and add it to the casserole before I cook it. I have to use a larger pan for that. Yum!
Hello!
We’ve made this a few times and we’re wondering if what point you’d freeze it?
Cheers.
Sam
Delicious and easy to prepare. I will definitely be making it again.
That’s great to hear, Angela.
Oh my goodness!! This was so dang delicious!! My boyfriend absolutely loved it and was super excited for seconds. Very satisfying and filling. Will definitely make again:)
That’s great to hear, Jeana!
This is an amazing recipe I will make again!!!! I had two #s of broccoli florets from Sams and typically injust roast it in the oven. This was a nice change and my husband and son loved it too!
Question actually – can I make ahead and freeze? Uncooked?
I would suggest freezing once baked. Let me know how it works for you! I believe others have used this method and it works well.
Is this delicious better broccoli casserole freezer friendly?
I would love to make extra and freeze it!
I haven’t tried it. But, I believe others have tried it and didn’t mind the results.
So yummy even though I messed up the cheese sauce. I added some leftover shredded chicken. Roasting the broccoli and toasting the breadcrumbs with garlic pushed it over the top. So, I used quinoa that I previously made and had in the freezer. So, it wasn’t hot when I mixed in the milk and cheese. Should I have heated it and melted in the cheese and milk? Still turned out great,but all the milk seemed to sink to the bottom of the dish.
I’m about to make this for the second time.
I made it the first time with frozen broccoli I microwaved before adding.
It was very good, my daughter liked it, and it was good left over.
Sounds delicious! Can’t wait to try it this weekend!
Could you use Parmesan cheese instead of cheddar?
You could try it. But this is best as written. Let me know what you think!
This broccoli quinoa dish is soooo delicious! I’m more plant based and my husband is a carnivore and he loved it too! I’m making your spinach artichoke lasagna tomorrow.
I never liked quinoa before.
Hooray! That’s great to hear, GTC.
Hi
As lovely as this recipe is, it will be nice to have some recommendations as to what to pair it with if needed. (Some light salad or roasted chicken recipes) thanks.
Does this freeze well?
I believe others have made this and didn’t mind the results.
Hi there, can i use store bought breadcrumbs here such as Panko? Or maybe just regular store bought breadcrumbs?
Sure, that will work too. Let me know what you think!
Love it! This is one of my go-to’s. I usually do half broccoli and half cauliflower and throw a little parm in the the cheddar.
Just made this recipe for dinner and I LOVE it! Everyone’s tastes are different, but this (to me) couldn’t be more different than the church pot luck casseroles! It’s creamy and the flavors of the roasted broccoli and kick of the red pepper make it so unique. We served it as a side, but I will make it as a main dish soon. It will be a regular in our meal rotations.
This recipe was a random find by my sister a couple years ago, and it has become a family favorite. So easy and delicious! I like bringing this as a side dish for potlucks and I have only ever gotten good feedback (and that is with me being lazy and using store-bought breadcrumbs). We love it; thank you for sharing!
I spent many miserable years working in a midwestern factory in the dead of winter, and this dish was my only daily solace. Afterwards, it became the primary Thanksgiving dish my family has looked forward to every year (besides the bird itself, of course).
It’s hearty enough to be an entree yet unassuming enough to be a side dish.
In my personal experiences, I’ve found it works better with sharp white cheddar and plain quinoa. But ultimately, it’s difficult to fail with this glorious dish. Thank you so much for sharing it, it’s added so much strength and flavor to my meager life.
Can I make this the night before. If so should I bake it then reheat or just make quinoa and Broccoli ahead of time
You can try it. This does make good leftovers!
This looks delicious but is there a substitute for quinoa, which I can’t eat?
You can try brown rice. I know others have said it worked and they enjoyed it!