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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!

A partially served broccoli casserole with a crispy topping in a white baking dish, a serving spoon, and a portion on a plate, set on a green tiled surface.
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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.

Reader rating

★★★★★

“This recipe is excellent. Multiple people asked for the recipe after trying only a few bites. Really good stuff.” —Brian

Add your review

A close-up of broccoli casserole with a breadcrumb topping served on plates beside a baking dish, set on a green-tiled surface with a yellow napkin and a spoon.

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.
A top-down view of ingredients in bowls on a green tiled surface: broccoli, Greek yogurt, breadcrumbs, mustard, butter, mayo, spices, and shredded cheddar.
A white baking dish filled with a golden-brown breadcrumb-topped casserole sits on a green tiled surface.
A casserole dish filled with broccoli casserole topped with golden breadcrumbs, partially served with a metal spoon resting inside.
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Healthier Broccoli Cheese Casserole (With Greek Yogurt)

4.83 from 28 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 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 

  • 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.
    A glass bowl filled with steamed broccoli florets sits on a green tiled surface.
  • 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).
    A white baking dish filled with a broccoli and shredded carrot casserole sits on a green tiled surface next to a bowl of cooked quinoa.
  • Topping: Stir together ½ cup panko bread crumbs and 2 Tbsp butter (melted). Sprinkle loosely on top.
    A white baking dish filled with broccoli casserole topped with a layer of breadcrumbs, placed on a green tiled surface.
  • Bake: Bake until top is golden brown and casserole is bubbling, about 50 to 60 minutes.
    A casserole dish with broccoli and a cheesy breadcrumb topping, partially served onto a plate, shown on a green tiled surface.

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.

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4.83 from 28 votes (17 ratings without comment)

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25 Comments

  1. Pam Bisconer says:

    2 stars
    I made this and would cut the amount of garlic back.

    Reply
    1. Sarah Bond says:

      Thanks for your input, Pam!

  2. Carol says:

    3 stars
    This was delicious, but it was not bubbly, and dry. I did everything the according to the recipe. Sort of thinking the cheese although a sharp cheddar, would have been better if I had used a softer cheese. Seemed like it needed moisture. Seasoning was excellent. I even took it out early, as it appeared to be drying out. Maybe a suggestion?

    Reply
    1. Sarah Bond says:

      Hi Carol! This recipe isn’t intended to be super creamy, but you could increase the Greek yogurt (or even add some cream cheese) if that’s how you like your broccoli casserole!

  3. Connie Blair says:

    5 stars
    Very good. I will use half the topping. Too much topping.

    Reply
  4. Kathleen Mary Bauer says:

    Can I use thawed frozen broccoli and reduce the cook time?

    Reply
    1. Sarah Bond says:

      Yes that should work well! 😀

  5. Brian says:

    5 stars
    Noooo. I respectfully disagree. Never enough garlic for me. Add more 🙂
    This recipe is excellent. Multiple people asked for the recipe after trying only a few bites. Really good stuff.

    Reply
    1. Sarah Bond says:

      So happy it was a hit, Brian! 🙂

  6. Faith Hughes says:

    5 stars
    I love this recipe! I’ve also made it with cauliflower, zucchini and squash

    Reply
    1. Sarah Bond says:

      I’m so happy to hear you loved it, Faith! 😀

  7. Dee says:

    5 stars
    Excellent. Followed the receipe exactly as stated. Thank you !

    Reply
    1. Sarah Bond says:

      Happy eating, Dee! 🙂

  8. Gayle says:

    5 stars
    My broccoli was less than stellar so I just made this using a head of cauliflower instead. I’m trying to not eat the whole pan myself! Delicious and easy!

    Reply
    1. Sarah Bond says:

      Love that swap—cauliflower totally works here, and I’m so glad it hit the spot! Always a win when a recipe turns out dangerously good 😀

  9. alicia says:

    5 stars
    Has anyone tried this with reduced fat or fat free cheese?

    Reply
  10. Marissa says:

    Is there a substitute for mayo? My husband won’t eat it lol

    Reply
    1. Sarah Bond says:

      You could do sour cream or more Greek yogurt! Just won’t be quite as rich.