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 made this recipe today and will make it again. I just ate 3 bowls of it…Yep, stuffed. My two year old ingulfed a whole plate. Great recipe. I doubled it to make an 11x 9 dish. Note to all, if you use regular chicken broth don’t add salt. It is way too salty but I know that’s probably my fault. I am a terrible cook and I didn’t even think about it.
This recipe is outstanding! It was perfect for a cold winter night – creamy, cheesy, satisfying, and filling! I added a minced shallot to the garlic when toasting my breadcrumbs and used a Skellig Kerrygold cheddar. Next time I may swap cheddar for a different cheese to try and reduce the amount of cheese needed. Also can’t wait to try this with cauliflower! Either way, I’ll definitely be bringing this to my next holiday meal. Yet another total home run from you and Cookie!
Hello. This looks delicious! This recipe calls for 16 ounces of broccoli, but I have only 12 ounces… Do you think I could replace the other 4 ounces with something else? In my refrigerator, I have tomatoes, mushrooms, snap peas, carrots, celery…
Thanks
I’m wondering if you have compiled the calorie count for this recipe before I do it myself. It is in the oven and we’re looking forward to trying it shortly!
Hi, Jenn – right now, I don’t have the nutritional info available for my recipes. But I’m working on a solution, and will post about it once I settle on one. Let me know how the dish works out!
I made this tonight. It was hard not to eat half! Any idea of the nutritional and calorie info?
Hi, Diana-glad you enjoyed it :) Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
This has quickly become one of my favorite recipes that I’ve found EVER. Thank you for posting! It’s become a weekly fixture in my house.
Awesome! Always so nice to hear when a recipe become part of the regular rotation!
Yesterday my children (boy aged 6 and girl aged 2) made your banana bread – it is delicious! Today I made the quinoa amd broccoli gratin, delicious and turned out perfectly. Thankyou, I will be checking out your other recipes for sure
Happy the whole family enjoyed it, Gemma! Let me know which others you try.
I made this tonight and it was so good! I’m adding it to our rotation. Thanks!
YES I love hearing this! Thanks, Tiffany.
i made this toady for my fussy vegetarian teenager and she loved it.
thank you
Teenager-approved is an honor I do not take lightly. Thanks, Louise!
This is a crowd pleaser and delicious go-to. I use panko bread crumbs (because I love the crunch). I always use unflavored cashew milk instead of cow’s milk, plus sharp cheddar. I’ve also made a vegan version with a pea protein-based cheese and it was wonderful, as well. So glad to have found this recipe! Thank you!
Happy you found it, too, Tina!
If I were to assemble the casserole, refrigerate it overnight, to enjoy tomorrow for dinner should I still bake it at 350 for 25 minutes?
Hi Amanda, I think that will work. Check it at 25 minutes; you might need to add some extra time since it’s starting out cold.
On Superbowl Sunday I am always relied upon to bring the healthy option/vegetables. We have a couple family members that are gluten intolerant, so that makes it a bit more challenging. I wanted to bring something different and I was stumped until I came upon your site and this recipe. I have it all prepared ahead to bake it for 25 minutes. Brilliant idea and fabulous dish!
I am looking forward to visiting your website and trying more of your recipes. Thank you for your work.
I hope it worked out well, Cindy!
It turned out delicious! We’re not huge quinoa fans but enjoyed this recipe.
Awesome! Glad this version was satisfying :)
Dear Kate,
we had this awesome gratin for lunch today and we loved it!
I replaced the cheddar with parmesan cheese – very, very nice!
I love your website and since I found it, I quite often look through it to get some inspiration (I hardly ever cook like the recipe tells me…).
Thank you very much, I’m looking forward to even more inspiration!
Franzi
Whatever way my recipes work for you, I’m happy! Love to hear that you take your own creative path in the cooking process :)
FABULOUS! This is outstanding. Can’t wait to make this for family and friends.
So far, this and your west African peanut soup recipe are helping me and my boyfriend stay on track with eating vegetarian, since it’s february in the northeast and we’re dreaming about meat and cheese. This recipe is something I could whip up again without too much thought or maybe even without a trip to the grocery store, which I appreciate! My cat got to enjoy her vegetables, too, as she swatted, carried and chased around a broccoli floret for an hour.
Made this last night, Kate, and it was a winner! Your recipes are great! Keep up the good work!
Thank you, Pepper!
This was delicious. Such wonderful comfort food that didn’t leave me feely gross afterward!
Perfect! That’s what I was aiming for.
One cupped cooked quinoa, or one cup uncooked?
As listed, this calls for one cup of uncooked quinoa.
Just made this and it was delicious. Roasting the broccoli is such a good idea and I can see making this with other roasted veggies. Good way to use stuff up. My husband claims to hate quinoa and wolfed it down. I don’t think he even noticed it was in there. HAH! Super yummy!
I literally make this once a week and I’m so obsessed. Sometimes I try and use minimal cheese to make it healthy, but it’s so much better with all the cheese.
I’d have to agree, all the cheese is definitely the way to go. :) So happy you like it so much, Kayla!
Really glad I came across your site. LOVED this recipe as did my bf, so quick and easy – will definitely be making it again. I used almond milk on this one and it turned out perfectly. THANK YOU!
You’re welcome, Elizabeth!
Could eat every day.
YES! Thanks, Julie.
Delicious and not too difficult or time-consuming.
Perfect.
This was well received and I will make it again, though maybe without the garlic in the topping, because its flavor seemed to dominate more than it should. The quinoa mixture looked like it would be too liquid-y with the milk, but it all baked up perfectly.
Excited to try this tonight or tomorrow as I have all the ingredients! Unless you think I shouldn’t use frozen broccoli?
Thanks!
Frozen broccoli worked out just fine; this was delicious! I used about 3/4 of all the ingredient amounts since I knew my cheese-hating husband wouldn’t want any. I got 4 meals out of it and the leftovers warmed up just fine. Thanks so much Kate!
Hello Kate,
We just ate the Broccoli, Cheddar & Quinoa Gratin (with some alterations) and it was delishes! I used 1/2 cup of nutritional yeast instead of cheese and almond meal instead of bread crumbs. I fried them up in chunks like bread crumbs would be, and it worked.
Thank you for your recipe!
Sounds delicious, Natalija! Thanks for commenting. :)
This was great—a hit with both my 17 year old 6 day a week vegetarian son and my meat lover husband. It was particularly high praise since they both love the old school mushroom soup, etc. broccoli casserole I make on Thanksgiving. I followed the recipe pretty closely, other than adding some garlic powder and some Italian style breadcrumbs on top from the pantry as I was too lazy to make the topping…I cooked the quinoa in the broth in my rice cooker, which has changed my life for things like rice, oatmeal, quinoa. Anyway, a true hit and your site has been great for us (It was recommended by Euphebe.com). Thank you!
I’m so glad everyone enjoyed this, Caroline! I tried to replicate those old-school homey flavors.
I love the flavors of this recipe. I’ve had a bag of quinoa for awhile and this was a great way to use up some of that. However, it came out very soupy! I used 1 cup of skim milk. Should I have used 2%? I actually tipped the casserole a bit over the sink and at least 1/4 – 1/2 cup of liquid came out. The next time I’ll try it with 3/4 cup milk and see if that helps. No one else seemed to have that problem so not sure what I did wrong! But as I said, great flavors! Definitely a keeper!
Oh no! Sorry this didn’t work out as well for you, Deidre. Maybe cook the quinoa a tad bit less, too– keeping it just al dente will help it soak up more of the milk.
I made this Broccoli Casserole for my family tonight – they usually just ‘tolerate’ any recipes I make with quinoa…but this one got the thumbs up! So easy, so quick – and yummy! I topped it with sliced cherry tomatoes when I served it. This is going into my rotation! Thanks!
Great! I hope this changed their minds about quinoa, if just for one meal. :) Thanks, Lisa!
could I substitute mozzarella cheese for the cheddar?
I don’t see why not, Marilyn! Might be more stringy in texture, and may release more moisture, but it should work just fine. Let me know how it goes!
Yum! Made this last night along with your crispy baked tofu recipe. Was extremely filling, and enough to be a main course for at least three meals (I tend to eat a lot, so this is probably 4 for most people). Only changes I made was using panko breadcrumbs, accidentaly forgetting the garlic, and adding probably twice as much chili pepper.
Yum! I’m so glad you enjoyed this, Danielle.
I love this recipe. What would you pair it with? A salad and a vegetable, I am thinking, but would love your advice. Thanks!
Thanks, Olivia! I think my Little Green Salad would work great with this– it’s light and fresh, which will cut through the heartiness of the gratin. Let me know how it goes!
So delicious,it might even usurp Mac and cheese as my favourite comfort food.
Yes! And that’s some tough competition, too!
I made this last night, I used brown rice because I didnt have any quinoa, and substitured mozzarella for cheddar cheese. It was delicious, the mozz added some more protein for me, however I think next time I’ll use the quinoa for a less calorie/carb option. Thanks for the great recipe! I cant wait to try others from you.
I’m so glad this turned out great, Natalie, even with substitutions. Thanks!
OMG!! MADE THIS WITH RAW MILK CHEDDAR AND IT WAS A HIT. EVEN WITH MY 8 YEAR OLD. THIS IS DEFINITELY GOING IN THE FAMILY BOOK! THANK YOU SO MUCH FOR SHARING.
Great! Thanks, Kema!
This came out delicious. I made it with roasted zucchini and bell peppers instead of broccoli. I roasted them with garlic powder salt and pepper.
Yum! Sounds great, Nadia.
Hi Kate!
I was searching around trying to find an easy and great tasting vegetarian dish. Now, I’m not one myself but I thought it would cool to try out this recipe seeing as I had most of the ingredients already :) Turned out great! Thanks for posting it!
Glad to hear this, Megan! Thanks.
I made this recipe yesterday and it was a big hit. My 5 yo daughter loved it. Thank you so much for this wonderful recipe.
Do you have the nutritional facts of this recipe?
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
This was great! Will definitely make it again thank you
Perfect! Thanks, Beth.
This recipe came out great! I didn’t have any milk or unsweetened almond milk so I used half of the already sweetened almond milk I had and the other half water. I probably could have just used water and it still would have came out fine. I also just used regular Italian bread to make the breadcrumbs and they came out fine as well. Don’t worry if you don’t have some of the ingredients, modifications will work. I also left out the red pepper flakes since I didn’t have any. I would recommend trying out this recipe!!
Thank you! Sounds like your modifications worked out great.
Finally made this after looking at it many times and it did not disappoint! The garlic bread crumbs definitely take it up a notch. I couldn’t stop eating it!
I’m glad you finally tried it, Monica!
This was so so delicious! I ended up not having cheddar at the last minute so I substituted it with a smaller amount of asiago and I really enjoyed it! I loved that the broccoli was roasted first which gave the dish so much more flavour, I have found in the past that each bite of a casserole tastes more or less the same but broccoli and the homemade breadcrumbs gave it a lot more variety! Using quinoa as the base also made it much more interesting (and healthier- score!) Will definitely be cooking it again to say the least :)
Awesome! Thanks for the glowing review, Chloe.
Hi Kate! I loved the broccoli dish. Thank you for these recipes. I can’t wait to try more. So happy I discovered your site! I also forwarded your site to my sister and my mom. Keep those recipes coming!
~Melisa
PS – I’m sorry Ruth was so critical. While I know you want honest feedback, she sounded bitter and the whole “Twinkle Little Star / 80’s flavor profile” was totally unnecessary.
My son and I love this recipe! Thank you. So delicious. And a great way to get broccoli into him. ;)
Haha! I’m glad I could help you sneak some veggies in.
He is a good eater and likes most veggies but has been a little picky with broccoli and spinach lately.
i seriously make this recipe at least once a week. it’s a staple in our house and my husband and all my friends absolutely LOVE it. i even use almond milk instead of cows milk and no one even notices the difference. thanks for sharing the recipe with all of us, Kate!
I have made several of your recipes and they have been delicious! My Westie “McDougal” says hello to Cookie!
Thank you, Brandi! And hey, McDougal! Cookie says hello right back. :)
The flavor of this was very good. I just wish the consistency was creamier. Any suggestions?
Omg I love this! I love broccoli cheese casseroles any form, but I love that this one has all the taste without all of the fat and extra calories! It is absolutely crave worthy! Adding some shredded chicken would be good too! ( I’m not vegetarian but eat meatless often) also so glad I didn’t skip the breadcrumbs! They add amazing flavour and texture!
YES the breadcrumbs are so necessary! Happy to hear this was a hit, Melissa.
I just ordered your book! Cant wait! I’ve been trying to eat more whole foods! I read the sample and am so excited to read the rest!