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.
Awesome recipe the whole family loved it from the one year old to her grandparents! I did throw in some smoked paprika because I’m on a smoked paprika kick (so if there are any others out there go for it!)
I’ve made this recipe several times now and it is SO GOOD! It’s a staple now in our house :) Thank you!
My sister made this for me while I was recuperating from a bad burn I sustained. It made my day! It was one of the most delicious casseroles I have ever eaten, and I didn’t even have much of an appetite at the time.
So many thanks for it, it made what was a horrible time for me so much better.
Oh, goodness! I hope you’re doing better, BJ. I’m glad some comfort food could help!
Hi Kate! I found this recipe through Pinterest and this is for sure going to be a meal I’m making again! If I could rate this recipe past 5 stars, I definitely would. This was extremely delicious, and I mean EXTREMELY. Reminds me of a healthier version of broccoli cheddar rice. At first, I was expecting it to be “ok” due to my lack of experience with casseroles, but when I took it out of the oven, it was beautiful, and it even tasted like it too!!! Thank you so so much for sharing this recipe with us, I’m in love!!!!!!
Oh, so glad to hear that, Airah! I’m so glad you enjoyed it so much.
Just made this and it is sooo yummy. I wouldn’t change a thing. Will definitely be making it again!
Good to hear that, Lacey! I love this comforting dish.
I tried this recipe tonight and although the directions looked a little antimadating, it was actually really easy and really good! We are recent veggitarians and the whole family loved it. Will be adding to the regular rotation! Loved it!
Awesome! I’m so glad it was simpler than you expected, too.
This is a cherished recipe at my house! I sometimes add shredded rotisserie chicken for some extra protein but it’s plenty filling as is. Pretty good from the freezer too – I cook it before freezing. Thanks for posting this one!
I made this casserole over the weekend, and the whole family loved it — even the picky teenager. A healthy and delicious version of comfort food.
Carol, that is is fantastic! Thanks for sharing.
I love this recipe! What do you think of using both broccoli and brussel sprouts in one gratin? Also, what side dishes would you pair with this? Thanks!
For sure, that would be delicious! I would probably pair this with a simple green side salad.
I made the Broccoli casserole or as we like to call them in MN, hotdish. So much better for your than traditional hotdish! It was really tasty and gave my husband and son the carbs they think they need but in a much healthier way. I used store bought gluten-free breadcrumbs which I thought saved a step or two. It turned out REALLY great. It is in the rotation for sure! I am thinking about making a root vegetable thanksgiving option using this as a guide. YUM
Thanks for the review, Erin! It is great to win over a husband and kids. Hotdish is such a fun name!
Any ideas on what to serve with for dinner? Thanks! Can’t wait to eat this up!
Love the cheesy quinoa casserole. Such a comforting dish with less far and calories than most. I roasted broccoli and added mushrooms, onions, bell pepper. The garlic in the crunchy topping is so yummy! Delish!
Happy you liked it so much, Tandice! Thank you for sharing. If you wouldn’t mind leaving a star review, I would appreciate it!
Delicious, and very easy to make! Will make again.. :)
Good to hear! Thank you, April for your review.
Hi Kate,
I cooked the broccoli quinoa gratin last night. It was a hit, everybody loved it. Your method of cooking quinoa was much better. I did cook the quinoa in regular store bought vegetable stock which made it a little salty for me. Next time I’ll try cooking the quinoa in water as there’s also salt in the cheese. Now keen to try some of your other recipes.
Cheers
Kelly
Glad yo hear it, Kelly! Thank you for your comment. If you would want to leave a star review, that would be great! :)
This is absolutely one of my favorite recipes of all time. It is a regular staple in our home, and we all love it. This is perfect winter comfort food and the healthy alternatives de the guilt I might feel for serving something else. Thank you for the wonderful recipe! You really crafted something special here!
Love to hear it, Chansi! You are welcome :) So happy you enjoyed it. Thanks for the review!
This was delicious, and a new family favorite (including for those who are otherwise less inclined towards vegetable-centric meals)! Added a can of garbanzo beans to up the protein content- mixed into the quinoa at the same time as step 5.
Happy to hear that, Alison! I really appreciate the review.
Just made this last night (without the red pepper flakes since my husband doesn’t do spicy) and it was yummy. A co-worker saw that I had the recipe yesterday and asked me to bring her some today and she is now going to make it. (I also made the spaghetti puttanesca and that was great too – and fast.)
Thank you, Vicky for your comment and review! I am glad your adjustment worked well for your husband.
I’ve made this a few times now and it’s always delicious! Hard to pick a favourite of your recipes but this might be it (or maybe it’s the lentil soup). I usually add an extra head of broccoli, which looks like a ridiculous amount when it goes in the roasting pan, but makes for two very happy vegetarians.
Thanks for all your other recipes too – this is my favourite food blog and actually makes me look forward to cooking in the evening.
It’s a good one! I am a fan of the spiced lentil soup too :) Thank you, Iris for your kind words!
This is absolutely gorgeous! Thank you!
You are welcome! Thank you, Joey.
I stumbled on this when looking for a broccoli quinoa recipe and boy am I glad I chose to make this one! So good. I added nutmeg which is a personal favorite. It was a hit in my house for a meatless meal! Will be making again!
I’m glad you stumbled too, Jenny! Thank you, for your comment.
Hi Katie
I am a big fan of your blog. It definitely made me love eating vegetarian food more.
I have a question, I am allergic to quinoa. What can I use as a substitute?
thanks
Cathy
Hi Cathy – Great question! You could try brown rice, if you don’t have concerns with rice. Let me know what you think!
Loved this dish. Easy to make and super yummy. Does it go ok if left overs are put in freezer? Thanks, Lyn.
This one should freeze well with the ingredients. I don’t always freeze all my recipes, but this one should work well. Let me know!
Thanks so much. No leftovers this time. We enjoyed it too much for leftovers.
This has become a regular go-to recipe for me. It’s delicious, easy, and cheap to make. I like to squeeze some lemon juice over the broccoli directly after roasting, which gives it a nice tang. This week, I’m topping it with country ham/bacon and some toasted almonds.
I’m all about the lemon! Thanks for sharing, Hannah.
Awesome recipe!! and so easy to make.
One of the yummiest gluten free dishes I’ve come across.
I’m happy you think so! It’s nice when it comes together like that. I appreciate the review.
Super delicious and easy to make!
Happy to hear that!
This casserole is really really good!! I’ve made it with broccoli and with cauliflower – yum!
Thanks for sharing, Alice! If you would like to leave a star review, I would appreciate it.
This was yummy. Made with millet instead of quinoa. I really appreciated that I didn’t have to make a roux, and it still turned out creamy, cheesy, and yummy. Will add extra broccoli next time. I was hesitant about using roasted broccoli (instead of steamed) because i had made it in the past, and it was dry. Using this method, it turned out perfectly!
The roasted broccoli is so great! Wonderful combination of flavors. Thank you, Kim for the comment and review!
Absolutely delicious! I don’t know if it’s your secret to quinoa or the breadcrumbs or roasting the broccoli that make this perfect, but just all of it…was divine!!! Thank you!
It’s all around a wonderful combination! Thank you, Jennifer for your review. I appreciate it!
Wanting to try this recipe, but I was wondering if I could use store bought Italian breadcrumbs that I already have? If so, do I still have to cook them? First time using breadcrumbs in a recipe!
Yes, you can use some that you already have. This is extra good with the seasoning on the bread crumbs so that’s up to you! I would make sure there is enough seasoning. If not, add some garlic like the recipe states. Hope this helps!
Anyone try this recipe without the quinoa??
Great recipe! We added some crispy brussels sprouts leaves, vegan sausage, and used a combination of pecorino romano and sharp cheddar. The pecorino romano gave a little bit more of a tangy, salty taste to compliment the softer cheddar. Came together very easily though and just as the recipe outlined. Thanks for sharing!
I like that you made this your own, Ellen! Thanks for your review, Ellen.
I made this for my family tonight. They loved it! They cleaned the casserole dish. It was very easy to make. I didn’t have a 9×9 pan so I used a 2.5 L casserole instead. Worked fine.
Hi Kate, we’ve been temporarily vegetarian for the month of February and this hot dish fit right in – so glad I found this recipe! I used premade breadcrumbs, roasted the broccoli with red bell pepper and red onion and then also added some bellas sautéed in garlic and white wine to the mix. Turned out great – hearty but not overwhelmingly heavy, perfectly cheesy. Thanks for the Sunday night inspiration!
I made this tonight for dinner. Didn’t feel like making the bread crumbs, so I used panko instead. My very picky fourteen-year-old daughter ate three servings! Will definitely make this again.
I would like to substitute bread crumbs for the homemade bread crumbs. How much store bought bread crumbs would you suggest using? thank you!
This Better Broccoli Casserole was delicious!!! I didn’t change a thing and everyone loved it in my family! It’s very filling and the roasted broccoli added a nice flavor. I will make this again for sure…. and you should too!
This casserole is seriously delicious. My boyfriend and I double the recipe and make a big 9 x 13 pan to last a few dinners/lunches, and it keeps so well. Cook exactly as instructed — you will be very happy!
We love this recipe. I often have run out of quinoa when I go to make it but have used sorghum or brown rice. It has lots of flavour and is a hit with all three kiddos.
Thanks for sharing, Irene!
This casserole deserves a gold star! Easy method, big flavor and even my broccoli adverse boyfriend couldn’t help but sing it’s praises! We used gluten free bread crumbs, a lactose free cheddar cheese and almond milk all which came together perfectly!
A gold star! I will take it. Love that this worked so well for your needs. Thanks for the review!
I made this recipe last night and we loved it! Even the pickiest in the family, my 16-year-old, liked it. She even said it! haha! I will definitely make this again. Thank you for the tip about the orange cheddar cheese. I had no idea :-(
Hooray! Thanks, Marisa for the review.
I was looking for a broccoli and quinoa recipe and stumbled across your blog! I am so excited – I have been a vegetarian for 10+ years and always looking for delicious and easy-to-follow recipes.
I made this dish 2 nights ago – I had cauliflower that needed to be eaten, so I did half broccoli and half cauliflower — it turned out wonderful! Thank you!
Welcome, Ashley! Thanks for sharing your experience. I love to hear from you.
DELICIOUS!!! This will become a staple in our house!
Hooray!! Thank you, Iralyn.
SO GOOD. Made this last night for a man who does not love broccoli or quinoa but loves cheese and HE ATE IT AND LIKED IT. I only had one floret so I added some spinach to fill it out. Thank you for continually inspiring us in the kitchen! :-)
Wonderful! You’re very welcome, Adrienne.
Made this tonight with a few modifications and it was great. Used Israeli couscous instead of quinoa and used a little Bleu cheese and reduced the cheddar a little.
Thank you, for the review!
Can you make this with other cheeses like mozz or gouda?
Sure! If you want to give it a try. Might be an interesting change to flavor. I prefer the cheddar.
This is one of the most delicious dishes that I have ever made!!!!!!!
Wonderful to hear, Alyssa! If you would want to leave a star review, I would appreciate it. :)
Pretty bland. Dry. Everyone ate it, but nobody liked it too much.
I’m sorry to hear that! What did you think it was missing? Did you use garlic that was older? Sometimes that can impact flavor. Or you could increase the garlic and red pepper if you would like.
Love making this recipe! I make ahead and freeze so I can bring it for lunch or have an easy dinner when I get home. Personally I like to make “comfort vegetarian” food and this is the perfect comforting meal.
It’s a great option to make ahead of time! Thanks for the review, Alex.
i cooked last night the quinoa broccoli casserole followed the instructions and it was no good not creamy at all but very dry no good
I’m sorry you felt that way. Is it possible it was over cooked or your oven was too warm? Ovens can be tricky!
UGHHH YUMMM.
I love broccoli/cheese casseroles and this feels (and is) so much healthier than one cooked in cream of something soup and mayonnaise. I will add less salt next time, as it was a little too much for my palate.
Thanks, Rachel!
Do you think I could use frozen broccoli? I love the sound of this dish but… I can’t be bothered to cut up my own broccoli, and I live in a small town, I’ve never seen fresh broccoli pre-cut! I’m also not a cook, at all. So I have no idea if frozen would work
I recommend fresh, but you could use frozen if that’s all you have access to. Make sure it is thawed in the fridge before using. Hope this helps!