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.
My husband loved this in comparison to the light veggie dishes I usually make; he called it “man food.” I modified this slightly and sautéed lean turkey while the broccoli was baking to add some protein. I layered the turkey at the bottom of the dish, then the quinoa, then the broccoli like the recipe instructs. Since I “beefed” it up a little, I baked it in a 13×9 glass dish and could have added more broccoli to fill the pan a bit more. I’ll use two bags of pre-cut broccoli florets from Trader Joe’s next time (24 oz. total) but kept the rest of the proportions the same. I may also mix the cheese up a little with half regular cheddar and half “light” cheddar. Thanks Kate! This recipe was fun to eat and easy to make. A nice spin on comfort food for those colder days.
Deeeelicious!
Star rating didn’t go through the the first time…
Your site is incredible! Is there any way you could possibly add the calorie count for the recipes?
Looks awesome! I love the picture of your dog, haha. Mine turns scraps into chew toys for dayssss.
I made this for dinner tonight and will definitely make again.
I made this and it was delicious! The whole family devoured it and I even had some the next day for breakfast!
I’m eating the leftovers right now, so I figured I should comment. This is SO GOOD! And it reheats beautifully.
Do you think it would be possible to make this ahead of time and then freeze it? If yes, how would you suggest reheating the casserole?
Thanks!
Another successful recipe, Kate! This was amazing!! My boyfriend and my roommate couldn’t get enough ;)
My husband surprised me with this casserole on Valentine’s Day! (He knows I love your recipes) This was so delicious! We have never made bread crumbs before and I have to say it was super easy and really contributed to the dish. Thanks for providing truly satisfying yet healthy recipes.
I made the Broccoli, Cheddar, Quinoa casserole last night! Such a delicious change.. Loved using quinoa in a recipe that tasted like a more indulgent dish. Thank you! Everything I have ever tried has been wonderful!
Made this on Tuesday and enjoyed the leftovers on Wednesday. It was delicious! I feel like you could even add some chicken and make it a whole meal.
The only thing I did different was use whole wheat panko bread crumbs instead of making my own bread crumbs.
I will definitely be making this again!
I had to leave you a comment on how good this is! I wonder if it would be as tasty with other roasted veggies. I also used panko crumbs, and they turned out great too!
This was great, and I’ll add like others that it was better the second day! Some foods taste better as leftovers, don’t know why. The only reason I had leftovers is that one kid is anti-broccoli. Oh well, her loss. I added some feta just because I was low on cheddar, and it added a nice punch.
We lightened it up by using just cottage cheese in the quinoa and a sprinkling of cheddar of top. I also substituted an eager 5-year-old to make the bread crumbs instead of the food processor (the 5-year-old is easier to clean). It was delicious! Thanks for a great recipe. Very cozy on a winter night.
Hello Kate, I came across your website whilst searching for a granola recipe. I’m now working my way through your other recipes. Last night was broccoli and cheese gratin. All have been delicious and enjoyed by my young family. Have you a published cookbook? With thanks and best regards, Jill from Birmingham, UK.
Delicious! I made this with a few substitutions that yielded amazing results – instead of two bunches of broccoli I used only one & added a bunch of cauliflower (because that’s what I had on-hand), coconut milk instead of regular, & whole wheat panko for the breadcrumbs, which I seasoned with a touch of sea salt & garlic powder. I also threw about 4 chopped garlic cloves into the mix prior to baking. SO good!!
We really enjoyed this! I used whole wheat panko like some others commented (because somehow I didn’t have a slice of bread in the house??) and that worked well. Has anyone figured out a way to reduce the number of dishes? That’s always my gripe with anything casserole-y! ;o) I was trying to think of a way to cook either the broccoli or the quinoa in a cast iron skillet and then bake it right in there, but wasn’t sure it was the best idea. ;o)
I didn’t want to make the bread crumbs, so I just took regular bread crumbs and put them in the garlic and butter. Great recipe -another keeper. Made for dinner and had the rest for lunch the next day.
Saw this recipe yesterday but I had already made those delicious black been and quinoa tacos. Couldn’t wait to get home today to cook this!
Of course it’s incredible! I’m restraining myself from eating another serving!
Thank you Kate, you make dinner time delightful!! (and lunch and soon breakfast as well!)
Could I use frozen broccoli instead of fresh? This looks delicious!
This was so good! I’ve been trying to find one dish recipes that can also feed baby and this was perfect! I was almost too lazy to make the breadcrumbs but I’m so glad I did because it was simple and and so worth it! I also used a bit of cauliflower because I had it and it was good in there too. I think I’m going to make this again and bring it to Easter! It’s a perfect healthier version of a classic!
Absolutely delicious. I made it tonight and loved it. Thank you for a wonderful meal.
just made [and devoured] this recipe! so easy and super good! i added two full size broccoli, but might even add another (because i’m a vegetable freak). thanks for the amazing recipes, i’ll definitely keep coming back!
Even though the photography is gorgeous, my family gave this recipe a collective 3 stars which really means “meh” (and I give it a 2 star). This is nothing more than cheese and milk over broccoli/quinoa. That really is the bulk of the flavoring except for a small amount of garlic in the bread crumb topping. There is so little flavor it’s sad really, and I used good Tillamook cheese for most of it. There are so many ways to add real flavor to a dish like this – even a bechamel sauce would have been better. Perhaps I’ve just been cooking for many years but the flavor profile on this dish is the kind of thing that was popular in the 1980’s dish Chicken & Broccoli over Rice. I’m sorry to be critical but if I take the time to make a new dish, frankly, I want much more wow power and today we understand so much more about building up flavors in a dish. In musical terms, this would be Twinkle Twinkle Little Star. But again, the photography is stunning, and yes, that does matter. And for that reason I will try one other recipe before I just the site.
I’m sorry you didn’t love the dish. Most of my recipes are more adventurous, but this is designed to be a healthier version of a classic.
I don’t think it was intended to be a gourmet dish.
Simple, healthy ingredients and easy to make. It’s great for our family. And we still thought it was a pretty wow dish!
Ruth, I tend to agree but think you overshared a bit.
As an experienced cook I usually tinker with recipes as I did with this one. I added caramelized onions and mushrooms, then pan roasted the broccoli and cauliflower. I also used less cheese. The result was pretty good. The garlic breadcrumbs were a very nice touch.
My husband made this tonight, and I have to say it was amazing! Filling and feels like you are eating this rich, bad for you side, but it’s quinoa, not potatoes!! This is going to be a regular on our table and we are already talking about different versions we can make! Thank you!!
In searching for vegetarian recipes, the broccoli casserole came up, so I tried it and LOVED it! I will make this one again. I’ve signed up for emails and look forward to trying more of your recipes.
Hooray, I’m so glad you found my site, Karen! Have a wonderful day!
Thank you for this delish recipe! I ended up adding shiitake mushrooms and mixed a small amount of Panko with the wheat breadcrumbs and it turned out great!
This is amazing, so I’ve made it three times now. The third time I threw in some other stuff I had in my fridge — I cooked up some mushrooms, onions, and celery, which worked pretty well. I also used crumbled ritz crackers instead of breadcrumbs for some extra buttery goodness. Unfortunately, that third time I thought I had quinoa but I didn’t, so I made it with brown rice. That was ok, though the quinoa is definitely a much better choice. Thanks for a great recipe!
Kate!
We love all of your recipes. Every one of them is so yummy and foolproof! Trying this recipe for diner tonight, can’t wait.
I just made this for dinner last night and am having some for a late breakfast. It’s delicious! My husband loved it too.
Next time I might mix a bit of the broccoli in to the quinoa mix too. I LOVE broccoli. :)
Thank you for the recipe!
This was absolutely amazing! Great recipe that is satisfying without the guilt.
Made the broccoli cheese casserole last night with a delicious salmon. Everyone loved the combination. Easy, nutritious and delicious!
This was fantastic. My kids are at the table having seconds as I write this. I added some chopped parsley to the breadcrumbs for some extra zestiness, and omitted the red pepper flakes because of the kids, but otherwise made it as is. It’s a keeper.
That broccoli/cheddar/quinoa gratin is just fantastic! I am learning how to cook at the old age of 40 and am having a hard time finding recipes online that are really good. So grateful to finally make something that doesn’t need extra work in order to taste good. Though I think I was meant to eat quinoa and broccoli for some reason…Very satisfying. :)
This was very good! I love the quinoa instead of rice, used soy milk & may add some chickpeas to boost in more protein next time. You have some great recipes! Thanks!!
Hi Kate!
Decided to try a few meat free dishes to help my husband and I expand our taste for vegetarian food and to give ourselves more options when cooking. Well… I am SO happy I found your website!
We made this casserole for dinner and it was VERY tasty. Never knew a dish could have so much flavor without meat, in fact, I think this meal had more flavor than a lot of the typical meals we have made.
Thanks for sharing all these wonderful recipes! So far have tried 3 and am planning on many more
Thanks again!
PJ
This was delicious: great winter comfort food and very easy to throw together on a weeknight. I’ll definitely be making this again, and I’m looking forward to trying more of your recipes!
Hi,
I just wanted to tell you to keep doing what you’re doing because you’re awesome. I’ve became a vegetarian a few months ago and your blog is such a great place to find inspiration! Thank you so much. I wish I can find something to work with with the same passion you do.
Alessandra
Thank you so much, Alessandra. That means a lot. :)
Just made this for dinner and it was delicious! Thanks for the wonderful recipe
Great recipe. Another winner!
Another incredible recipe, you are the Ina Garten of vegetarian cooking!! I had to make this with cauliflower because I wrote the wrong thing down on my shopping list, but it was delicious. This will be on the Thanksgiving table and many more until then!
Delicious. Can’t wait to make this again on a cold winter day.
Thank you for this wonderful recipe, perfect for a cold, rainy night in Alaska. It’s going in my regular rotation, along with your curry noodle bowls with red cabbage.
Thank you, Rebecca! Stay warm up there. :)
Excellent go-to side dish! Easy to make, even for me!
Thanks, Sally!
Love, love, love this recipe. Thank you!
Love this recipe! Made this for dinner tonight and went back for thirds – definitely would recommend and make again :-)
Really tasty recipe! I added cauliflower, partly because I didn’t have enough broccoli, partly because cauliflower is delicious roasted and with cheese. Next time I am going to try using some homemade mushroom soup instead of the milk.
Thanks for a great recipe.
Hi Kate :) I made this recipe tonight and it was so good! Definitely a keeper. One note, it does seem like your time is a bit off. I didn’t realize until I started cooking that it’s more like 30 min. of prep and 25 of bake. Just thought I’d let you know.
Also, I totally laughed at the colored cheese comment because my dad managed a dairy factory for 20 years and it used to drive him crazy when people insisted “orange” cheese was better.