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 love this recipe! Would this freeze well if I made a batch ahead of time?
Hi Allison! I’m really glad you like it. I don’t freeze all my recipes, but I know some readers have had luck with this one. Let me know how it works for you if you try it!
This recipe was delicious and easy! I sauteed some mushrooms and onion and added them into the mix as well. I will definitely keep this dish in mind for the future. Thanks!
You’re welcome! Mushrooms are a great addition.
Way too salty- between the salt and the cheddar, my family and I found it crazy salty. I was bummed.
I’m sorry to hear that, Lindsay! Feel free to cut back on salt, if you like.
Made this for my picky hubby and kids and they all loved it. Even went back for seconds! I did use cauliflower and sweet yelloe pepper instead of broccoli because it was all I had today, still worked out great. Delicious!
Wonderful, Alesha! Thanks for your review.
I added curry and cumin to this recipe for a bit of a kick. Was so great!
Great! That sounds interesting. I’m glad you liked the twist you added. Thanks for your review!
I just made this and it is Delicious!! I didn’t have any bread so I used Panko bread crumbs with the garlic. It tasted great. No other modifications. The flavor of the roasted broccoli made the dish.
Thanks for sharing, Rhonda! I appreciate the review.
So delicious! Thank you for sharing the recipe.
I added a few changes and it turned out great!
I added poultry seasoning to the broth while it cooked with the quinoa. I used low-fat Mexican shredded cheese. Added nutritional yeast to the pot, once the cheese and milk were in the mixture. Also grilled chicken to top it with, then sprinkles the plate with more nutritional yeast.
Thanks for sharing and for your review, Emily!
Fantastic- easy to make and delicious. I made marbled rye garlicy breadcrumbs- so good. Thank you! This is the first recipe of yours I tried, excited to explore more.
Let me know what you think as you try other recipes!
This was absolutely delicious! This is definitely a keeper…thank you Kate!
You’re welcome!
Kate,
I have all the ingredients for broccoli/quinoa gratin except an oven. Would this work in a crockpot or stovetop in a dutch oven do you think?
Wendy
You could try it, but this really works best in an oven. I would be hesitant as the bottom would get too over done.
I love this broccoli quinoa casserole! It’s indulgent, while still getting your veggies in. You can definitely add more broccoli if desired.
I love hearing that, Olyn! Thanks for the review.
Delicious!! My 7 y.o. is a bit picky eater & she loved this recipe!
Liked this recipe so much I’m trying your lentil pasta recipe tonight!
I’m so happy to hear that, Dee! Thanks so much for your review.
Hi friends! This recipe turned out delightful, and my 2 year old even ate it without me having to feed her. I must make a suggestion though for the others—it needs more flavoring. I didn’t use chili flakes because I am spice intolerant, and having only salt and pepper left it bland. I would recommend something like paprika, oregano, thyme and green onions…just some thoughts.
I didn’t have cheddar so made an Italian version. I used chicken stock to cook sprouted quinoa. Then stirred in two tsp of minced garlic with the broccoli and oil before baking. Used half mozzarella and half Parmesan cheese instead of the cheddar. And sprinkled premade Italian breadcrumbs on top instead of making my own. Turned out delicious, with lots of flavor.
Thanks or sharing your variation! I’m happy it turned out so well.
What would you recommend in place of quinoa?
Thanks for all your recipes—they are always great!
Hi Patricia! I think rice might be nice. Ignore the cooking instructions in step 2 and cook it according to package directions!
Haven’t tried this yet, but it’s on my list! Do you think it would work with cashew milk?
I haven’t tried it, but let me know what you think!
I’ve made this casserole twice and made extra the second time so I would have leftovers for lunch the next day ;-) (and I use the broccoli stems to make broccoli soup, so nothing is wasted). It’s super easy, you can make it ahead for busy weeknights and my picky 4 year-old actually liked it. Mission accomplished!
Great to win over the little kiddo! Thanks for sharing, Julie. I appreciate your review!
This came out really yummy. Eating as I type. The best cookbook I’ve ever gotten is yours, I’m 50 so have many, …. and since finding your blog too, I have eaten so much better food for me, and tastes ar eamazing. Grateful.
Thanks for sharing, Lisa! I’m happy you found the blog too.
This is so tasty! I prepped it through topping with cheese the night before. Hubby topped it with 1/3 cup whole wheat Panko, a few pinches of garlic powder, and dotted the top with the butter before throwing it in the oven. We added 5 minutes to the cook time to account for it being cold from the fridge. Hot dinner ready when I got home from work! Can’t beat it!
Wonderul!
I love your recipes! Easy to follow & delicious! This is our 2nd with the broccoli casserole – at our picky child’s request! If thats not a compliment I dont know what is!
Thank you, Elise!
I am so in love with this recipe that I’ve made it twice already–I think this one will be going in my regular repertoire.
Great! Thank you, Lacey for sharing.
Time time time again I always come back for this recipe. LOVE this!
5⭐
Thank you, Beth!
I was so happy to find this recipe today. I had just bought broccoli and I wanted something different to do with it, instead of the same thing I usually do. I found this recipe very tasty, nutritious, and filling. Thank you so very much Kate for your wonderful recipes. Your hard work is much appreciated.
You’re welcome!
Could you freeze this before baking?
I haven’t tried it, but you can see what other readers may have done by searching the comments!
I stumbled upon this recipe when I was looking for an interesting way to serve quinoa. I’ve since made it three times and it’s become a favorite in my family. It’s delicious as originally written but I did make a variation of it by using a mix of broccoli,carrots and cauliflower. I also added some dried cranberries because I love savory and sweet, and stirring in some shredded rotisserie chicken just took it over the top! Thank you for this fantastic, easy-to-make recipe. It’s a great one for those busy week nights!
I’m so happy to hear that! Thanks so much for sharing, Donna.
Has anyone tried this recipe WITHOUT cheese? It looks so yummy but I have a little guy with a dairy allergy. Just wondering if it will still taste good without cheese. Thanks everyone!!
You could try a non-dairy substitute, but I haven’t tried it yet sorry!
I batch cooked this tonight – it was delicious. It’ll be perfect for some work lunches this week. I added a little nutmeg to the milk part and used super seed bread for my breadcrumbs giving it a nice extra crunch and flavour.
Oh yes! Great for meal prep. Thank you for sharing, Charlotte.
Just made this for the first time, after having it on my “recipes to try” Pinterest page for ages…and it was wonderful! I especially love how crunchy and buttery the cheese and breadcrumbs on top contrast with the creaminess of the quinoa and cheese. Thanks so much, Kate…this one is going into my regular rotation! :)
Love it! Enjoy it time and time again, Susan.
Yummy! Works well with sliced cauliflower and spinach too!
Oh, nice! Thanks for sharing, Tony!
Think this might freeze well? I’m going to make a batch this week (have made it previously and it’s great!) but might double if I can pop it into the freezer for a quick meal after this Thanksgiving baby arrives. Trying to make a dozen or so freezer meals to keep us eating right during the first (very trying) month!
I’m not sure as I don’t freeze all my recipes. You can search through the comments to see if others have had success, which I believe some have tried it before! Thank you for your review, Sarah!
This was delicious- and even better when I reheated it in the oven 2 days later.
I made it with half broccoli and cauliflower.
The best part, my 22 month old ate all of his – BOTH times. Amazing!
This makes great leftovers! Great option for kids! Thank you, Rebecca.
I am trying to make a few of my thanksgiving dishes ahead of time so I am not scrambling the day of. Do you think I could make this dish the day before and either wait to bake/or reheat the day of in the oven?
I believe other readers have had good luck with making this one ahead in the past! Yes, reheat in the oven I would think would work best. I love that you are already thinking ahead!
This is sooo tasty and was so simple to make. This will definitely become a staple for me for work lunches – the leftovers heat up very well.
I made a few edits (out of laziness mostly). Just used water to cook the quinoa, still tasted great in the end! I only had an 8×8 pan and it worked well in there too. I used panko bread crumbs pan sautéed with a little salt/pepper until they got a little color. I did add some extra seasonings to the broccoli prior to roasting as well (roasted garlic powder and pepper in addition to salt).
Thanks for this great healthy recipe!
I appreciate you sharing your variation, Jill! I’m glad you love this recipe.
I made this last night and it was so delicious! It’s like a cross between mac & cheese and a broccoli casserole. Definitely will make again for comfort food cravings.
Thanks, Hannah! I’m glad you like it so much. I would love a star review, since you liked this so much.
Interesting recipe. Farmers are now growing quinoa in the UK. NOTE, for American readers, the French do not pronounce gratin as grat-aaan but as grat-tan. In the same way Italians don’t say parsta as you people seem to think but the a is short. And it is certainly not parmesarn!
Thanks for sharing!
I’m planning on making this for thanksgiving. Can I make it the day before?
That should work fine, if need! I recommend reheating in the oven. Be careful to not overcook to burn or dry it out.
I printed this, but had something come up so I left the recipe for my husband to make. I got home just as it was coming out of the oven. Instead of cooking the planned chicken separate, he diced it and added it but what can you do? It was delicious with the chicken, but I don’t know that the chicken added anything to it. I look forward to making it again to recipe ;) And probably again after that.
Thanks so much for this.
Thanks for sharing! How sweet of your husband though! :)
I love this recipe so much. It’s almost foolproof and super agreeable even for non-vegetarian guests.
Sometimes it comes out a little heavy, depending on the broccoli/olive oil/cheddar used, so I started serving it with a slice of lemon on the side so guests can sprinkle a little juice on it if they want. It compliments and elevates the flavors nicely :)
Thanks for sharing, Dennis! I’m glad you love this one.
Another great recipe from Cookie and Kate! Made this for T-Giving dinner. Wonderfully creamy and rich. Used sharp cheddar and quick-cooking quinoa. Quick cooking doesn’t need to be rinsed and is just about ready in five minutes from boiling.
Didn’t have a 9-inch square pan so used the closest size I had. It’s important that you don’t try to mix the quinoa and broccoli in the cooking pan. There’s just not a lot of room to get a really even incorporation of the two. I used my biggest mixing bowl then threw everything into the pan and it worked nicely.
Plan on this recipe making 8+ servings easily. We all had seconds and there was still some left! Will definitely make this again (and again).
Thanks for sharing your experience and what you did!
I made this last night for Thanksgiving. It’s delicious! I will be making it again.
Thank you, Robyn!
We needed a detox-ish kind of thing on Thanksgiving weekend. This is delicious! And my 4-year-old daughter asked me to make it again. Success!
Thanks for sharing, Sera!
It was a Cookie and Kate-inspired Thanksgiving this year; this one I liked the least, as it initially came out rather dry. It got back a star or two on the 4th day as a leftover, when two minutes in the microwave turned it both creamy and incredibly tasty.
I love that, Anthony!! Thanks for spreading C+K with your loved ones! I appreciate the review.
I made this to accompany a bean chili and it was lovely! Tons of cheese but good way to get some more veggies in. I roasted half a red onion with the broccoli and it was very very good. I also used ready made panko, easy to make and delicious!
Thanks for sharing!
Another keeper! My boyfriend and I can’t get enough of this. We’ll be making it all winter long. The crunch of the breadcrumbs and spicy red pepper flakes really bring this dish together. It even turned out okay with dyed cheese. ;) (I think we’ll opt for the white cheddar next time, though). Thanks for sharing an amazing recipe! We are excited for the leftovers this week.
Thanks for sharing, Victoria!
I made this casserole last night for dinner and it was amazing! This recipe is so forgiving – I made a few adjustments based on what I had/didn’t have on hand and to streamline prep, and it still turned out perfectly.
– I didn’t have quite enough quinoa, but I did have some leftover brown rice, so I used a mix of freshly cooked quinoa and leftover rice.
– I used unsweetened almond milk instead of cow’s milk.
– I had leftover shaved roasted Brussels sprouts from an earlier dinner, so I tossed those in with the broccoli.
– I reduced the amount of cheese to 6 ounces.
– We don’t keep bread in the house, so I didn’t make my own breadcrumbs; I used panko instead. I also didn’t bother with the fresh garlic.
– I broiled the casserole for about 5 minutes at the end to brown the cheese/panko breadcrumbs on top.
I love “recipes” like this that are more methods than exact formulas you have to follow, and I will DEFINITELY be making this again!
Thanks so much for sharing, Erin! I appreciate the review and sharing your variation.
So super delicious!
I’m glad you think so, Holly! Thanks for the review.
Hi Cookie and Kate! I made your Better Broccoli Casserole and thought it was delicious. I made it with my mother and it’s fun to make. The broccoli was crispy and the quinoa was perfect. Thanks for the recipe!
You’re welcome! I’m happy you loved it and found it fun to make!
This was a super simple recipe to make! And was SO tasty. Unfortunately every store around me was sold out of broccoli (fresh and frozen) so i substituted cauliflower and some multi coloured potatoes. I also added sliced onion and extra garlic in the oven when roasting the veggies :) I also subbed the milk for cashew milk. it turned out really well! I can only imagine it with broccoli.
I’m glad you were able to improvise and still enjoy it, Katherine! Thanks for commenting.
Hi…can you assemble a day in advance and bake the day of?
I haven’t tried it! Checkout the comments to see if other readers have. Sorry to not be of more help! It does make great leftovers, though.
I’m definitely NOT a casserole person but this was great! Will definitely make it again. Followed the recipe exactly and will definitely make it again. Thanks for another great recipe.
Hooray! I’m glad this one won you over, Fran. I appreciate the review.