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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!
save this recipe!If you’ve ever made a broccoli casserole that turned out heavy, gloopy, or relied on canned cream-of-something soup, this recipe will 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.
Reader rating
“This recipe is excellent. Multiple people asked for the recipe after trying only a few bites. Really good stuff.” —Brian
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.
And if you miss the classic canned soup casseroles, try my cheesy tater tot casserole for a cozy, nostalgic dinner.
Healthier Broccoli Cheese Casserole (With Greek Yogurt)
Ingredients
- 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
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
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Incredible!! My husband and I ate the whole thing. It was so tasty! I forgot to get panko and used almond flour and it was still super delicious!
You just made my day, thanks Jessica!
I added a bit more cheese than suggested and I think a little more broccoli too. Very good and loved the leftovers the next day.
So glad it turned out well AJ, and glad you enjoyed the leftovers!
Thank you for sharing this recipe
Can’t wait to try this! I want to use up a bag of frozen broccoli, any idea if it might work with this recipe?
Yes, frozen broccoli should work well here! You may just need to add a few more minutes to baking.
I just tried this after seeing it on your instagram a few times and my husband and I finished the whole dish could not stop eating it!
Happy you enjoyed it, thanks for cooking with us Becky!
This was soooo good. I cut the recipe in half and made it with a salmon fillet on the side. I got two nights dinners out of it. I actually found myself looking forward to the left overs all day today.
Happy you enjoyed it Stephanie, thanks for cooking with us!
I made this broccoli casserole but although it was edible the broccoli was very hard! Should I have steamed the vegetables first?
You don’t have to steam the veggies before cooking with this one! We’ve tested this one a few times and haven’t had that issue before, so I would just make sure that your oven is hot enough (I like to have an analog thermometer in my oven so that I always know it’s the correct temp!). Next time, you can just cook it for a bit longer, covering the top with foil if the breadcrumbs begin to turn too brown.