Broccoli Casserole From Scratch

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

Updated from original 11/14/14 post.

Have you joined our Facebook group? It’s a place to share healthy recipes and ideas for saving time while having fun in the kitchen. Join us here!

Besides the sweet potato casserole, mashed potatoes, stuffing, and roast turkey, one dish that always graces my family’s Thanksgiving table is broccoli casserole. Ever since I first made this Broccoli Casserole From Scratch in 2014, it has been my family’s favorite holiday side dish. Thanksgiving dinner isn’t complete without it!

Before I created this Broccoli Casserole From Scratch, the broccoli casserole recipe that we had made forever included cream of mushroom soup, mayonnaise, and a Ritz cracker topping. It was 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 delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

One day 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. You’ll love this easy broccoli casserole without mayonnaise!

This healthier 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. We don’t judge around here.)

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

Good quality store-bought breadcrumbs can be used, if you like. If you’re so inclined to go the completely homemade route, I’ve included easy directions for making your own breadcrumbs below. It only takes a few minutes.

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.

Do you have a favorite dish that’s always on your holiday table? I’d love to hear what it is! Leave a comment to let me know. And then go make this delicious broccoli casserole. It’s become a favorite for so many readers, and it might become your new favorite too!

My other favorite Thanksgiving side dishes:

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

 Tips for making this Broccoli Casserole From Scratch:

  • Be careful not to overcook the broccoli. It should still be crisp-tender after boiling as it will cook more in the casserole. Frozen broccoli may be substituted for the fresh broccoli.
  • Some readers have commented asking for a substitute for the Greek yogurt. While my first recommendation is to give this a try with the yogurt (you shouldn’t taste it in the finished casserole), you may omit it. I’d recommend increasing the milk to 1 1/2 cups if omitting the yogurt.
  • You can stir in 1 cup of cooked rice to the broccoli mixture before baking to make a broccoli rice  casserole.
  • I like to make homemade breadcrumbs to top my casserole, as it only takes a few minutes. Store-bought breadcrumbs, Panko, or crushed Ritz crackers can also be used.
  • My family usually assembles and bakes this casserole the day before Thanksgiving, and then we reheat it right before Thanksgiving dinner. Reheat directions follow recipe below. Or, one day ahead you can mix the casserole ingredients in a large bowl minus the egg. The day of, stir in the egg, transfer to a 3 quart baking dish, top with the breadcrumb topping and bake.

Broccoli Casserole From Scratch

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

Ingredients:

  • 2 ½ pounds broccoli florets, cut into bite-size pieces (about 8 cups)
  • 6 tablespoons butter, divided
  • 1 cup finely chopped crimini or button mushrooms
  • ¼ cup flour
  • 1 cup milk (whole or 2% preferred)
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup plain 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 3 quart 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, for 30 seconds. Whisk in the milk and half and 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 the 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. Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until topping is lightly browned and casserole is hot. Let stand 10 minutes before serving.

Make ahead instructions: The casserole may be assembled and baked up to 1 day ahead. Reheat before serving, covered, at 350 degrees F for about 45 minutes.

*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.

All images and text ©

This delicious broccoli casserole from scratch 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. This healthier broccoli casserole is made without mayonnaise.

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission. Thank you for supporting Kristine's Kitchen!