Broccoli Casserole From Scratch

Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.

Cheesy, creamy broccoli casserole with a cheesy breadcrumb topping. | Kristine's Kitchen

Besides the sweet potato casserole, mashed potatoes, stuffing, and roast turkey, one dish that always graces my family’s Thanksgiving table is broccoli casserole. The recipe that we’ve made forever includes cream of mushroom soup, mayonnaise, and a Ritz cracker topping. It’s undeniably delicious, so for years I ignored the fact that the casserole was made with not-so-healthy ingredients that I usually avoid (or don’t even like: mayo = ick).

This cheesy broccoli casserole is made completely from scratch. Perfect for all of your holiday meals! | Kristine's Kitchen

Recently I got to thinking, it doesn’t have to be that way. There’s no reason why my broccoli casserole has to be made with canned cream of mushroom soup or mayo. I set out to create a broccoli casserole that tastes just as good as the original, but is made totally from scratch.This cheesy broccoli casserole is made completely from scratch. Perfect for all of your holiday meals. | Kristine's Kitchen

This Broccoli Casserole From Scratch is made with fresh broccoli and mushrooms. I made a homemade cream sauce, which, combined with the sauteed mushrooms is so much better than creamy soup from a can. I replaced the Ritz crackers with a buttery, cheesy, homemade whole-wheat breadcrumb topping. (You can totally use Ritz if you like, but I’m still going strong with my resolution to avoid packaged snacks). Good quality store-bought breadcrumbs can be used, if you like. If you’re so inclined to go the totally homemade route, I’ve included easy directions for making your own breadcrumbs below.

This cheesy broccoli casserole is made completely from scratch. Perfect for all of your holiday meals! | Kristine's Kitchen

Yes, this Broccoli Casserole From Scratch takes a little more time and effort to make than the kind made with packaged ingredients. For me, it’s worth it to do a little more work in the kitchen to create a dish that I can feel good about eating and sharing with my family. And of course, the taste of completely from scratch food is always best.

This cheesy broccoli casserole is made completely from scratch. | Kristine's Kitchen

Like what you see? Be sure to follow along to never miss a recipe!
PINTEREST | FACEBOOK | INSTAGRAM | GOOGLE+ | TWITTER | EMAIL | RSS


Broccoli Casserole From Scratch
Recipe type: Side Dish
Serves: 8 servings
 
Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.
Ingredients
  • 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
  • 6 tbsp. butter, divided
  • 1 cup finely chopped button mushrooms
  • ¼ cup flour
  • 1 cup milk (whole or 2% preferred)
  • ½ cup half-n-half
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup Greek yogurt
  • 1 cup finely chopped yellow onion
  • 1 egg, lightly beaten
  • 1 ½ cups grated cheddar cheese, divided
  • 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided
Directions
  1. Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
  3. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
  4. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
  5. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
  6. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
  7. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
*To make homemade breadcrumbs:
Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.


Source: Kristine's Kitchen.

 Other recipes you’ll love:

This Healthy Sweet Potato Casserole is filled with warm spices and lightly sweetened with honey | Kristine's Kitchen

Healthy Sweet Potato Casserole

This baked Quinoa and Sweet Potato Enchilada Casserole is healthy comfort food. | Kristine's KitchenQuinoa and Sweet Potato Enchilada Casserole

Cheesy Shells with Broccoli and Chicken - Mac and cheese with a nutrition boost! | Kristine's KitchenCheesy Shells with Broccoli and Chicken

Chicken Tortilla Casserole - a little spicy, a lot cheesy, and full of crushed tortilla chips! | Kristine's KitchenChicken Tortilla Casserole

Easy Cheesy Beef and Pasta Skillet: a one-pot meal the whole family will love | Kristine's KitchenEasy Cheesy Beef and Pasta Skillet


Previous Post:
Next Post:

Comments

  1. Broccoli casserole is a dish that I always look forward to at Thanksgiving. It’s my dad’s specialty and I love the flavors! Your casserole looks perfect, Kristine! I love the addition of mushrooms!

  2. I am so trying this!! My kids loves broccoli Pinned!!

    • I hope your kids enjoy this! Mine will eat broccoli, but they wouldn’t touch this. 🙁 They tend to prefer things plain and separate. At least my husband and I enjoyed it!

  3. I love that this casserole is made from scratch! Looks amazing!

  4. I’ve been trying to get away from using canned soups too, so I love that you made this from scratch. It looks so creamy and delicious, and the crumb topping is amazing!

  5. Ginny McMeans says:

    I am loving that you have added fresh mushrooms to this homemade from scratch green bean casserole. Just great!

  6. I love that it’s completely homemade! With having a gluten allergy I can’t have ‘cream of anything’ type soups because they all contain wheat – so I appreciate having all of the ingredients laid out for me!!

  7. This is SOOOOOO going on my Thanksgiving menu this year! I LOVE broccoli casserole, and really appreciate your “all from scratch” take on this! Beautiful! I’m now off to follow every social media link you have because I think we are two peas in a cooking pod. 😉

  8. Wow. Gorgeous pictures and amazing recipe! Love that this is made without mayo or cream soup! Love the yogurt in this, too! Pinned!

  9. Totally worth the extra effort if you ask me! This casserole looks awesome! And I love that it is mayo free…mayo kind of grosses me out. Just sayin. Pinned! Love your photos here…you have officially elevated the broccoli casserole!

  10. Wow, you rock Kristine! Homemade cream topping, fresh broccoli, and homemade whole wheat breadcrumbs – definitely pinning! I’m so impressed that this is lightened up and good for you. Please keep remaking Thanksgiving dishes! 🙂

    • Thank you, Mary Frances! Any special Thanksgiving requests? 🙂

      • Wellll … if you come up with a healthy stuffing recipe, I might just be indebted to you for life 😉 It’s my favorite, but our recipe is made with croutons and a whole lotta butter (I’m pretty sure) and I’ve never tackled lightening it up. I think this casserole would hold me over if I decided to skip the stuffing though! 🙂

  11. I love that you made this casserole without any packaged stuff or canned soup. It’s probably a thousand times better! From scratch always is! This looks so creamy and delicious, I love broccoli and mushrooms in casserole!

  12. This broccoli casserole looks amazing! Love how creamy it is, and that it doesn’t use any cans. Pinned!

  13. what a great idea! I might have to try this for the holidays, I think it would be a big hit!

  14. a yummy way to eat broccoli!

  15. Love this! It looks wonderful, and you are so right, from scratch is always worth it!

  16. I love that you made this from scratch. I am not a huge fan of canned soups, but I have made the traditional recipe with canned soup before. Hope to try yours soon. Following on Twitter.

  17. I’m living in France, but I love to make casseroles when I’m missing food from home! Cooking from scratch is pretty much the only choice for me since canned soups don’t really exist over here. We ate this as part of our Christmas lunch, and it was absolutely delicious! I think I might be trying your healthy sweet potato casserole next!

    • I’m so glad you enjoyed this, Eva! You really should try the sweet potato casserole. I made it again for my family’s Christmas dinner today and it’s always a hit!

  18. Thank you, Kristine! This was a huge hit at Christmas dinner, and everyone wants the recipe, so I’ll like them to your website 🙂

  19. Virginia L L Hall says:

    Thanks so much for posting this recipe. I will be trying it tonight, with a just few minor changes.
    Broccoli casserole is a family tradition for us too, for several generations. We grew up making it with Campbell’s Cream of Celery Soup. Not sure why that was chosen over mushroom years ago, but everyone prefers it that way. We have it at nearly every large family gathering (so most holidays).
    Like you, I’m a little ‘icked out’ by what’s in the original recipe. I wanted to try a healthier option tonight, but wasn’t sure the best way to go about it. Your recipe seems best without being too time consuming.
    Here are my planned changes:
    – (my kids, as well as some extended family members, really don’t like mushrooms) – so my next preference would be shallots, but I’ll be sautéing finely minced sweet onion.
    – I’m mincing the onion so that I can leave them in the sauce pan while I complete the white sauce
    – I think I might replace the yellow onion with green onions (hmm? Still thinking on that one) and lower to 1/2 cup
    – I’m going to spray some olive oil on the pan for the bread crumbs to give them a slight crunch (more like buttery crackers?)
    – I’ll be using unsweetened almond/coconut milk and organic whole milk (3/4 cup each) for the white sauce

    Thanks again. I’ll let you know the jury’s verdict.

  20. Sylvia Alvarado says:

    Can I substitute the same amount of gluten free flour for the all purpose flour?
    I have GF breadcrumbs so that does not present a problem for the topping.

  21. I love this Broccoli Casserole better than the cream of mushroom and mayo casserole (bleck!). The fresh ingredients are better and I can’t wait to make this for the holidays! Thank you for sharing!

  22. We love broccoli casserole. In fact, it’s the number one thing my son requests for Thanksgiving. Going to have to try your version. It’s much healthier than mine. 🙂
    [email protected] recently posted…Duke’s Mayonnaise Mashed PotatoesMy Profile

    • We made a not-so-healthy version for years, but now that I’ve got this recipe we’re not going back! This from scratch version is a little more work, but it is well worth it!

  23. Dear Kristine, I love this lightened up version! This casserole sounds and looks wonderful…such a comforting dish. xo, Catherine
    Catherine recently posted…Layered Halloween Pudding CupsMy Profile

  24. Tiffany F. says:

    I am thrilled I found this recipe! Planning on making it for thxgiving next week! One question, how would I go about (or is it even possible?) making this ahead of time?? Thank you!

    • I’m so glad to hear that, Tiffany! I usually make this one ahead for Thanksgiving. If I’m making it the same day I want to serve it, I just refrigerate the unbaked casserole until I’m ready to bake it. If I make it the day before, I go ahead and bake it as directed, refrigerate after cooling, and then reheat it in the oven on the day of. Cover it with foil and heat for 35-45 minutes, until hot. I hope you enjoy this recipe as much as we do!

  25. This is really quite good! The egg really does amp up this casserole. It reminds me of the innards of a tart. Definitely a keeper! Thank you for sharing.

Leave a Comment

*

CommentLuv badge