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.
This is one of my all time favorite recipes now. I’ve made it three times in three weeks! My boyfriend loves it too. I actually use vegan cheese and almond milk and it’s still so creamy and delicious!
That’s great! Thanks for sharing, Alanna.
I made this dish tonight for dinner and my entire family loved it! It was so delicious and I’ll definitely make this again soon.
Wonderful! Thank you, Victoria. I’m happy the entire family loved it.
Can u use something else than quinoa or just leave it out?
I made this tonight and was so pleased! I didn’t have bread on hand, so I crushed up a few everything crackers I had and threw those on top. It came out perfect! I did need to cook it a few more minutes to get the top golden. But it is now apart of my rotation! Thank you!
I’m glad it came out perfect! Music to my ears. Thanks for sharing, Lindsey.
I made this tonight and everyone of our family (kids 5-16) loved it! I was also glad it’s so easy to make! We’re huge mushroom fans so I’ll add some next time but it really is perfect as is!
Easy to love and make! The kids thought it tasted like Mac n cheese. Even my picky 7 yr old ate it. Thanks for sharing!
That’s amazing!! Parenting for the win. Thanks for sharing this was a hit with your whole family!
Yummy!
Thank you, Ariel!
This is one of our regulars/favorites for the last year or so!! Made many times and will make many more
Great to hear, Eric! Thanks for your review.
I don’t normally comment on recipes I find online and make. But, I had to for this one. This is probabaly one of the most delicious things I’ve ever made! I didn’t follow the recipe exactly though. I used some panko breadcrumbs I had on hand instead of making them. I also added a whole yellow onion sautéed with about 6 cloves of garlic. What can I say, I adore garlic.
But seriously though, I can’t stop eating this stuff. It’s incredible (and pretty healthy to boot)!
I’m so glad you commented! I’m glad you enjoyed it so much. Garlic is delicious!
Yum and Yum! That is the only way to describe this dish, easy and full of flavor. What a great combination of ingredients!
I’m glad you loved it, Amy!
Nice recipe. I made it for dinner and my wife loved it!!!
Great to hear! Thanks for sharing!
Made this last night with a few adjustments. Added a red bell pepper with broccoli, used 1/3 Mexican blend cheese, 1/3 Parmesan and 1/3 nutrition yeast (it was a clean out the fridge kind of night), I also used store bought whole wheat bread crumbs mixed with Panko and onion flakes. It came out delicious, thank you! I’ll defintiely be making again!
Thank you for sharing, Danielle! I’m really glad it worked for you.
This is a wonderful recipe! I added some sauteed mushrooms before putting this is in the oven. Tasted fantastic!
Thank you, Ishita! Really glad to hear it!
I couldn’t believe how good this was
I had broccoli that needed to be used up stat and was looking for something different and I found this
I’ve always wanted to cook more with quinoa but never really loved any recipe that I tried
My 14-year-old almost ate the whole thing herself and asked me to make it again
We’ll try it with different roasted vegetables as well
Thanks!
Fantastic, Janice! Thanks for sharing.
Made this tonight – yummy! I used panko out of laziness and only half the cheese and it was still utterly delicious. This will go in the rotation – thanks for posting it!
Thank you for your review, BJ!
My husband surprised me by making this one night and it was SO delicious! I needed that comfort this week, so I made it again! I just entered it in my Samsung health app and it said well done on your perfectly balanced meal! Lol
Thank you for sharing, Jill!
My first time ever making any kind of casserole and my husband and I loved it! Thank you for helping me rock being a newlywed
Congratulations, Katie! I’m glad you both loved this one.
I made this for dinner tonight and added sautéed mushrooms. It was delish! The garlicky breadcrumbs put it over the top. My 4 year old daughter had two helpings and asked if we could have it again sometime soon. Thank you!
Right! Those breadcrumbs are delicious. Thanks for the review, Amanda!
Made this tonight for me and my family and have to say we have never enjoyed quinoa more.
Changes: 1/2 the cheese and replaced with about a cup of cubed tofu.
Thank you for sharing, L!
My go-to recipe. I simply LOVE it!
And I love hearing that! Thanks, Donna!
Hi! I just found your site via a ‘healthy broccoli main dish’ Google search and I can’t wait to try this! Thank you for sharing. :)
Welcome, Nicole! Let me know what you think of this one.
this is sooooo so fantastic ! I have made it so many times now. Every recipe I have tried on your blog is amazing (i have tried a lot!) but this is my favourite by far ! I love how comforting and cheesy it is but still pretty healthy at the same time. I used a red, white and black quinoa mixture and would highly recommend for the depth of flavor it adds.
Thanks, Viki!
Hey Kate, above the recipe it says 6 servings but the nutrition is for 8. Can you update? Thanks!
Hey Susan, the casserole yields 6 to 8 servings depending on size, and nutrition information is for 8 (since I have to pick one of the two). Hope that makes sense!
This recipe is absolutely delicious!!! I saw you post it on instagram tonight and decided to make it (I actually had all of the ingredients on hand, which is rare). It is sooo good! Like others, I used some storebought breadcrumbs and I added extra garlic. The crunchy topping is a great touch! I’m looking forward to leftovers for the next few days. Thanks for the great recipe!
Hooray! I love it. Thanks for making it right away and reporting back, Jillian.
So yummy! I’m hoping my vegetarian son will like it as he is very picky! I did sauté a small diced onion add a crushed clove of garlic in a bit of olive oil before adding the broth and quinoa. Otherwise, I followed it completely and it’s delicious!
Thanks for sharing, Amy! I appreciate the review.
Question – I have couscous in the pantry – would that work as a sub for the quinoa? Looks amazing, can’t wait to try it.
It could work, although I haven’t tried it. They are usually good substitutes for each other.
Delicious on a drizzly cold evening! I had some butternut squash to use up so I threw that in to roast with the broccoli. I only had frozen broccoli but it was still really tasty, not mushy.
I’m happy the frozen still worked for you, Susie!
Thank you Kate!
This dish was delicious!
In fact everything I make of yours is A+!
Thanks again.
You’re welcome, Diane!
This recipe’s been in our weekly rotation for months now – such a comforting yet super healthy meal! I’m from Michigan originally so I love my casseroles. I’m so glad I found a recipe that’s meat free yet high in fiber/protein! I like to add red bell pepper for extra veggies and occasionally red onion if I have a bit on hand. I think next time I’ll use Monterey jack. My husband loves this too. Great job Kate!
I love that, Maya! Thanks for sharing and for your review.
I agree. This is a fantastic recipe. I was looking fo something without cream cheese, mushroom soup or sour cream. I had quinoa in the house as it is now a healthy alternative for me. I wanted to use up fried onions from Thanksgiving and it is moist and tasty. Thank you for sharing.
Thank you for your review, Grace!
I made your recipe today, and we love it…made a few modifications for our taste, used 1/2 sharp cheddar and 1/2 pepper jack cheeses; substituted half and half for the milk, fried 2 pieces of bacon cut into small pieces, drained the bacon, then sauteed a small onion in the bacon grease. The onion was added to the quinoa mixture. And the bacon was added on top with the extra cheese for baking. Really delicious!
Thanks for sharing!
Outstanding. Absolutely delicious. Simple to prepare. I am trying not to eat a serving for 4 at one time!
Once again, thank you Cookie and Kate.
Lynda
You’re welcome, Lynda!
This is a Great recipe..I tossed in some Brie and cream cheese! Super creamy!
Thank you for sharing, Jaime!
My husband and I enjoyed this quinoa recipe very much. Already a quinoa fan, I thought pairing this grain with broccoli florets made for a delicious match. The nuttiness and texture of the quinoa plays nicely with the the broccoli and cheese. And thank you, by the way, for your delicious, healthy recipes. I enjoy your charming writing, recipes and tips. One of my favorite recipes is from your book … your kale-quinoa salad with celery, cranberries and tasty lemon dressing. There is a spot on my cookbook shelf for your book, however it’s more often open on the counter overseeing a meal!
You’re so sweet, Felicia! Thank you.
Thank you for the recipe. We made it last night and will make it again. I added onions sautéd in olive oil and white wine. For the croutons, I used rye sourdough bread with caraway seeds. In the future, I would add chopped nuts and cottage cheese for a little more heft.
You’re welcome, Roberta! Thanks for sharing your take on this recipe.
My third time making this, a teeny different each time, So delish! Added roasted peppers to one; used tri color quinoa on another, and tonight’s version features toasted garlic bread mixed in for the breadcrumbs. So yummy! Love your site, thank you Cookie and Kate :)
Katie can this be prepared the day before and baked the next day?
Hi Katie, I haven’t tried it. But it could work. Or, make it all the way and reheat the day you need it. This makes great leftovers!
Great idea I’ll reheat it the next day! Thanks for getting back to me!
This looks great! We were hoping to make a larger version of this for Easter – does it double well or does it need some adjustments? Thanks!
You can double this just fine, but make sure you have a large enough dish to bake. Or bake in two dishes. Enjoy!
If one wanted to substitute the quinoa with rice, would it be the same amount cup for cup in the ingredients?
Hi Erin! I think that for rice, you typically need to use more liquid. I’d follow the ratio and instructions provided on the package, but use 2 cups vegetable broth instead of water (just add more water if you need more liquid to meet their guidelines). For example, if the recipe calls for 3 cups water, use 2 cups broth and 1 cup water. Hope that makes sense!
Just a quick question – does this freeze well? I really want to make it (and eat some) today but I’d like to portion out and freeze the leftovers for a couple daycare lunches for my daughter next week. Thanks!
Hi Lana! I haven’t tried freezing this casserole. I’m a little hesitant to suggest it since the recipe contains dairy milk, and that doesn’t always freeze well. It will keep well in the fridge for up to four days.
Would this keep well as is over night to be baked the next day?
Similar question – could I assemble in AM and bake later?
I think this makes great leftovers. I haven’t tried baking it the next day. I’m hesitant as it may get a little watery, but you could try it!
I made the quinoa/broccoli casserole. It was too dry and fell apart when serving instead of sticking together like most casseroles. It really wasn’t very good.
I’m sorry you didn’t love it! Did you by chance may have missed the milk? It’s key here to help with moisture. Thanks for sharing your experience!
I put one cup of milk. The bread crumbs on top were fab. Any rate, no worries and I will try another recipe.
This was SO tasty! I added onion and mushrooms, and used garlic croutons instead of the white bread. You have such great recipes, thank you for sharing them!
You’re welcome, Joanna! I’m glad you are enjoying them.
Made this for Easter dinner and it was a huge hit! Trying it tonight with steamed broccoli because we are a little crunched on time.
Wonderful to hear, CMK! Thanks for your review.
Oh. Em. Gee. I’ve just made this and it is divine! So impressed!!!! Added some leek, onion and mushroom too. This will definitely be a go to from now on!
Thanks for sharing your take, Bhavni.
I didn’t not grow up eating casseroles and don’t normally cook them.
This.
This is the exception.
You have outdone yourself with this casserole. The roasted broccoli and garlic breadcrumbs are game changers! I have added different veggies to the broccoli such as summer squash, zucchini, bell pepper, and cauliflower. All are welcome additions. I recently made a batch and froze individual portions and they reheated beautifully in the microwave. Another wonderful recipe. Thank you, Kate.
I’m so happy you loved it. I like that you have changed up the vegetables too! Thanks for sharing, Morgan.
I was kind of skeptical I was going to like this because not a huge fan of quinoa but tried it anyway bc of all the positive reviews! Glad I did because this was amazing and I’ll be making again and again. So tasty. Love the crunch of the crust and how it doesn’t sit heavy like other casseroles. Highly recommend using the fresh cheese too. Hate the anti caking agent they use in preshredded which makes reheating the cheese less pleasurable.
I’m happy you tried it and liked it, Erin! Thanks so much for your feedback.
Wow this was soooo good. My family loved this meal. Thanks for sharing
You’re welcome, Amber!
This was absolutely delicious! My husband and I loved it and will be making it again. As an aside, I keep seeing people commenting (not necessarily here) that you can’t roast broccoli and I very much disagree! It works so well in this dish. I’m also definitely going to try it with the Brussels sprouts.
I bet Brussels sprouts would be nice in it too! Thanks for your review, Johanna.
I really liked this dish! I think next time I won’t add the pepper flakes or the salt so my son will eat it too, but other than that it was really great!
Yes, omit if anyone is sensitive to spice! Thanks for sharing, Jennifer.
Amazing! I added feta and some left over bacon crumbles and it turned out really good
Thank you for sharing, Victoria!
I tried this recipe because I love vegetables and comfort food. Here I got the combination – with much less carbohydrate to worry about.
– I was short on broccoli so pulled a bit of zucchini. And I also added a small bit of red pepper (paprika) that was hanging about in the fridge. But the recipe is perfect on its own and I will plan better in
future :) Such a delicious, warming meal, oozing good veggies and healthy calcium. Highly recommended – thank you!
I’m happy it worked well with your combination, Amber!