Healthier Broccoli Cheese Casserole

With raving reader reviews, this healthy broccoli casserole is a delicious way to eat your veggies. You won’t find canned soup here—we’ll use easy swaps to make this a healthy dinner that your whole family will love!

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If you’ve ever made a broccoli casserole that turned out heavy, gloopy, or relied on canned cream-of-something soup, this recipe is about to change everything.

Readers have called this the only broccoli casserole they’ll ever make again—and after years of kitchen testing, I stand by that.

Here’s what you’ll need

Jump down to the recipe card for exact measurements. This is just an overview!

• Broccoli: Fresh florets, lightly steamed first so they cook through without turning mushy. Frozen tested fine too—just thaw and drain well.
• Cheddar Cheese: Sharp cheddar gave the best flavor with less cheese than milder varieties. Pre-shredded didn’t melt as smoothly compared to grating it yourself in tests.
• Greek Yogurt + Mayo: A 50/50 blend keeps the sauce creamy with tang, while still cutting down on fat compared to all-mayo casseroles.
• Dijon Mustard & Spices: Mustard brightens the flavors, while garlic powder, cayenne, and paprika bring depth without overpowering.
• Panko + Butter: Tested with regular breadcrumbs, but panko gave the crispiest topping. The melted butter ensures even browning.

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Healthier Broccoli Cheese Casserole (With Greek Yogurt)

4.83 from 28 ratings

By: Sarah Bond

Prep: 15 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 15 minutes minutes

Servings: 4 servings

This casserole is the definition of a cozy, family-friendly dinner that’s been reader-tested, kitchen-approved, and nutritionist-crafted—proving broccoli can (and should) be the star of the table

Ingredients 

1x2x3x

• ▢ 1 lb broccoli florets, cut into bite sizes, 453 g
• ▢ 1 cup shredded cheddar cheese, 114 g
• ▢ ¼ cup mayonnaise, 60 g
• ▢ ¼ cup plain Greek yogurt, 60 g
• ▢ 1 tsp dijon mustard
• ▢ 1 tsp garlic powder
• ▢ ¼ tsp each salt, pepper, cayenne, paprika
• ▢ ½ cup panko bread crumbs, 60 g
• ▢ 2 Tbsp butter, melted, 28 g

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Instructions 

• Prep: Preheat oven to 350°F (176°C). Place 1 lb broccoli florets in a microwave-safe bowl and drizzle in a few tablespoons of water. Tightly cover with plastic wrap, then microwave for 3 minutes.
  
• Stir: Drain excess moisture from broccoli, then stir in 1 cup shredded cheddar cheese, ¼ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tsp dijon mustard, 1 tsp garlic powder and ¼ tsp each salt, pepper, cayenne, paprika. Transfer to a lightly greased casserole dish (medium size, about 7 x 10 inches).
  
• Topping: Stir together ½ cup panko bread crumbs and 2 Tbsp butter (melted). Sprinkle loosely on top.
  
• Bake: Bake until top is golden brown and casserole is bubbling, about 50 to 60 minutes.
  

Notes

Store the cooled casserole in the fridge for up to 5 days. Reheat it in the oven as a whole casserole or individual servings in the microwave.

Gluten-Free: Swap in almond flour or GF panko.

Extra Veggie: Stir in cauliflower or carrots with the broccoli.

Spicy Twist: Add chopped jalapeños or extra cayenne to the mix.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 22.3g | Protein: 13.8g | Fat: 21.4g | Saturated Fat: 10.6g | Cholesterol: 50mg | Sodium: 625mg | Potassium: 438mg | Fiber: 3.7g | Sugar: 4.5g | Calcium: 303mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!