Broccoli Casserole From Scratch
This cheesy broccoli casserole from scratch is filled with fresh broccoli and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic broccoli casserole.
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 recipe years ago, it has been my family’s favorite holiday side dish. Thanksgiving dinner isn’t complete without it!
Before I created this from scratch broccoli casserole, the broccoli cheese 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.
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 cheddar casserole without mayonnaise!
This healthier broccoli casserole is made with fresh broccoli and mushrooms. I recommend using fresh broccoli if you can because the texture is much better than frozen. If you don’t care for mushrooms you can leave them out.
This broccoli casserole has an easy homemade creamy sauce, which, combined with the sauteed mushrooms is so much better than condensed soup from a can.
Instead of crackers this broccoli and cheese casserole has a crunchy, cheesy, homemade whole-wheat breadcrumb topping. You can replace the breadcrumbs with crushed Ritz crackers if you want a quick shortcut.
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.
How to make broccoli casserole:
- Start by boiling or steaming broccoli. Drain and rinse under cold water.
- Sauté the mushrooms and onion in some butter.
- Make the cream sauce: Make a roux with butter and flour. Whisk in milk and half and half and cook until thickened.
- Combine the broccoli, mushrooms, onion, an egg, cheddar cheese, cream sauce and some breadcrumbs.
- Put the broccoli mixture in a baking dish.
- Make the crispy topping with melted butter, breadcrumbs and shredded cheddar.
- Bake the casserole and enjoy!
To make this broccoli casserole ahead:
- My family usually assembles and bakes this casserole the day before Thanksgiving, and then we reheat it right before Thanksgiving dinner. Reheat directions follow the recipe below.
- You can also assemble the casserole one day ahead, refrigerate, and bake it the next day. Add about 10 minutes to the bake time if the casserole is cold from the refrigerator.
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!
Tips for making this Broccoli Casserole
- Be careful not to overcook the broccoli. It should still be crisp-tender after boiling as it will cook more in the casserole.
- Fresh broccoli is best in this recipe, but you may use frozen if necessary.
- If you’d like a substitute for the Greek yogurt, you can replace it with mayonnaise or sour cream. Readers have tried both with good success.
- You can replace the half and half with whole milk.
- 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.
- If you want to double this recipe, bake it in two separate baking dishes. A double recipe will not fit in a 9×13-inch dish.
- To make broccoli rice casserole, stir in 1 cup of cooked rice to the broccoli mixture before baking.
- Oven space tip: My family bakes this broccoli casserole (and our other side dishes) after the turkey comes out of the oven on Thanksgiving. The turkey rests for 45 minutes while the side dishes bake.
My other favorite Thanksgiving side dishes:
- Green Bean Casserole From Scratch
- Slow Cooker Sweet Potato Casserole
- Balsamic Brussels Sprouts
- Cinnamon Roasted Butternut Squash
- Crockpot Mashed Potatoes
- Instant Pot Mashed Potatoes
- Cranberry Sauce
- Thanksgiving Stuffing Recipe
Broccoli Casserole From Scratch
Ingredients
- 2 ½ pounds broccoli florets, cut into bite-size pieces (about 8 cups)
- 6 tablespoons butter, divided
- 1 cup finely chopped cremini mushrooms
- 1 cup finely chopped yellow onion
- 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*, full fat or 2%
- 1 egg, lightly beaten
- 1 ½ cups grated cheddar cheese, divided
- 1 ¼ cups whole-wheat breadcrumbs, homemade* or store-bought, divided
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 3 quart baking dish with cooking spray.
- 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.
- Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and onion and cook until soft, about 4 minutes, stirring occasionally. Transfer to the bowl with the broccoli.
- 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.
- Pour the sauce into the bowl with the broccoli, mushrooms and onion. Add the egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
- 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.
- 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.
Notes
- 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.
- You can assemble the casserole one day ahead, refrigerate, and bake it the next day. Add about 10 minutes to the bake time if the casserole is cold from the refrigerator.
- To reheat broccoli casserole: Bake, covered, in a 350° F oven until hot, about 25 to 35 minutes, then uncover for 5 to 10 minutes to crisp the topping.
- You can substitute the plain Greek yogurt with mayonnaise or sour cream, if desired.
- Recipe slightly modified 6/22/24 to call for sautéing the onions with the mushrooms.
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!
Thank you, Gayle! We usually only have broccoli casserole at Thanksgiving, but with this recipe I think that needs to change!
It’s delicious, too delicious!! I just wish it was diet friendly.
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!
I love that this casserole is made from scratch! Looks amazing!
Thanks, Sheena!
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!
The cheesy crumb topping might just be my favorite part of this casserole! Although the creamy broccoli filling is pretty irresistible too.
I am loving that you have added fresh mushrooms to this homemade from scratch green bean casserole. Just great!
Thanks, Ginny! Glad you appreciate the fresh mushrooms! 😉
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!!
Thanks, Beth! It must be so hard to have a gluten allergy! I’m sure you’re an expert at adapting recipes to meet your needs.
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. 😉
Thank you for your sweet comment! I’m glad to find a fellow appreciator of from scratch cooking!
Wow. Gorgeous pictures and amazing recipe! Love that this is made without mayo or cream soup! Love the yogurt in this, too! Pinned!
Thank you, Jen!
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!
Mayo totally grosses me out! I always use Greek yogurt in it’s place, and if I can’t then I pass on the recipe. Thanks for pinning!
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! 🙂
Ah, yes, stuffing. I’ll keep that in mind for next year. (Don’t think I’ll get to it this year!) 🙂
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!
It’s funny how I didn’t question the packaged stuff for so long, and this year I just couldn’t use it any more! Homemade is definitely better.
This broccoli casserole looks amazing! Love how creamy it is, and that it doesn’t use any cans. Pinned!
Thank you, Rachel! It’s totally creamy and totally comforting!
what a great idea! I might have to try this for the holidays, I think it would be a big hit!
Thanks, Janelle! I think so! I’d recommend bringing extra pita chips. We all know how addicting those can be!
a yummy way to eat broccoli!
It sure is! Cheese sauce and a breadcrumb topping do wonders for broccoli!
Love this! It looks wonderful, and you are so right, from scratch is always worth it!
Thank you, Serene!
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.
I made this with canned soup for years, and now I’ll never go back. Thanks so much for following!
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!
Thank you, Kristine! This was a huge hit at Christmas dinner, and everyone wants the recipe, so I’ll like them to your website 🙂
I’m so glad that you enjoyed this! I hope you had a very Merry Christmas. 🙂 Thanks so much for sharing my blog!
Pingback: Christmas Recap: 2014
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.
Shallots sound like a wonderful addition! I hope your family enjoys as much as we do!
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.
I haven’t tested this recipe with gluten free flour so I can’t say for sure. If you try it, let me know how it turns out. 🙂
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!
Thank you for your thoughtful words, Jessie! I hope you and your family enjoy this casserole as much as mine does!
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. 🙂
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!
Dear Kristine, I love this lightened up version! This casserole sounds and looks wonderful…such a comforting dish. xo, Catherine
Thank you, Catherine! This one is a family favorite!
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!
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.
Thank you, Candice! I’m so glad you enjoyed this broccoli casserole. It is one of our all-time favorites!
This is soooo good! So much better than the casserole with the soup. I didn’t have enough cheddar so did half cheddar and half freshly grated parmesan. Wanted to eat the whole thing.
I’m so glad that you enjoyed this casserole, Elizabeth! The combination of the cheddar and Parmesan sounds delicious and I will have to try that sometime. Thank you for taking the time to leave a comment!
Kristine, this looks amazing! Adding to my thanksgivig menu this year! Any thoughts on making night before at least to the point of broccoli and mushroom mixture and wait until the day of baking to stir in the rest of the ingredients (egg, crumbs, cheese)?
My family usually makes this the day before Thanksgiving, to save time on the big day. We make the whole casserole, bake it, and then reheat it on Thanksgiving (in the oven we bake it again, covered, for 40-45 minutes at 350 degrees until it’s hot). It works well, and I bet your way would be even better. Enjoy!
I am not a fan of Greek yogurt. Could sour cream be substituted?
Yes, that should work. I hope you enjoy this!
This looks amazing! Is there something else i can use instead of greek yogurt though?
Hi Amanda, Greek yogurt is the healthiest and most tasty option for making this casserole creamy. I haven’t tested the recipe with anything else, so I’m not sure how substitutions would work.
So happy I found this! I’ve only been able to found mayo +cream soup! I’m planning to make this for Thanksgiving, but I think I may want to use Ritz crackers instead of bread crumbs. Do I substitute the smashed crackers the same? Thanks so much!
Yes, you can substitute the smashed Ritz for the breadcrumbs. I hope you love this recipe as much as my family does!
So glad I found this recipe today. I was going to try making this casserole from scratch for Thanksgiving to avoid making it with canned soup and mayo. Now I don’t have to experiment. Thank you… thank you…. Love that you use Greek yogurt, too. This will be the recipe I will use from now on. Pinning it. Have a wonderful Thanksgiving.
Thank you so much for your sweet comment! I hope you love this broccoli casserole. My family makes it every year! Happy Thanksgiving!
Hello! I would love some advice. I’m prepping this today (Wed.) to bring to Thanksgiving dinner on Fri. Should I bake the whole thing and just reheat it on Fri, or should I prep it and cook it on Fri? If waiting to cook, should I wait to add the breadcrumb topping? Thanks in advance!
Hi Jenn! You should bake the whole thing after prepping it today and then reheat on Friday before serving. To reheat, cover the dish with foil and heat in a 350 degree oven. It will take about 40-45 minutes to get hot when it’s straight from the refrigerator. Uncover the dish during the last 5-10 minutes of reheating. Enjoy and happy Thanksgiving!
Thank you!
Ok so this recipe is a heaven send, myself and my nephew are unable to eat gluten and I cannot have green beans (odd allergy huh). So I made this using bobs red mill all purpose flour in place of the normal stuff and I used the extra g.f. bread I had made to make stuffing to make bread crumbs. I’ll be honest I toss in a little extra cheese but this was the BOMB! My family is very picky but most everyone went back for seconds
I’m so happy to hear that your family loved this broccoli casserole, Toni! My family makes it every year so I’m really glad that you enjoyed it, too. Thank you for taking the time to leave a comment to let me know how it turned out!
I am so sad because I just finished off the last bite! I made this for Thanksgiving this year… My first casserole ever, and it turned out AMAZING! Thank you so much for creating this. 🙂 Will definitely be making it for years to come!!
Madison, your comment literally made my day! I’m so happy to hear that you enjoyed this, especially since it’s a favorite in my family, too. I hope you had a wonderful Thanksgiving!
Is it possible to use frozen broccoli? I want to try this for Christmas Eve but am limited on time! Thank you!
Yes, I think frozen broccoli will work. Enjoy!
Can’t wait to try this! Wondering if you’ve ever doubled the recipe? We have a huge family! Wondering if a double batch would fit into a 9×13. Any tips you have for doubling would be appreciated!
I have doubled this recipe – my family is huge, too! 😉 We usually bake it in two separate baking dishes when we double it. I don’t think it would fit into a 9×13-inch dish. Enjoy!
This broccoli casserole is incredible. I’ve made it a few times now and it’s a total success.
I’m so happy to hear that, Joyce! Happy Holidays!
I just found your website on Pinterest and so excited! I also avoid processed foods so looking forward to trying your recipes – thank you and have a very Blessed Day!!
Thank you for your kind words, Julie! I hope you find some new favorite recipes! ?
Hello 🙂 Thank you for this recipe! I’ve made it many times for my family and we all love it. I know this is an old post but hopefully you can still answer my question. Would I be able to somehow make this in the crock pot? I moved and unfortunately I don’t have a working oven at the moment. I’m hoping I can still make this, it’s my favorite!
Hi Sarah, That is a good question! I’ve wondered that myself, as crockpot recipes are very convenient. I haven’t ever tested this in a crockpot, and I think it would need quite a bit of adapting to make it work. I’m sorry I can’t help more at the moment, but I’ll try to test it at some point and report back. 🙂
Cannot wait to try this! Definitely want to make for Thanksgiving but not sure I’ll be able to wait that long to try it! Love the addition of the mushrooms!
Can this be made the night before, stored in the fridge and THEN baked?
Yes, that will work. I hope you love it!
Hi,
I love it because you’ve shown the complete method and it is really healthy.
Amazing Work.
Is it possible to make in the crock pot? Not sure we will have enough oven space on Thanksgiving to re-heat per the instructions.
I haven’t tested this one in the crockpot, and while I’d like to at some point, I believe the recipe will need quite a bit of adapting to work successfully in the slow cooker. What I usually do is take the turkey out to rest for 45 minutes while the sides heat up in the oven. If you have a lot of sides, though, I can see how you might run out of space!
Hi Kristine,
I was put in charge of broccoli casserole this year for my family and I’m so happy to have found a healthier take on this dish without processed foods. I have one question – my family is not a huge fan of mushrooms (mainly the texture), if I leave those out will that have a huge impact on the flavor?
Thanks!
Hi Erin, yes, you can leave the mushrooms out. It will still be delicious!
So glad I found your recipe. I hate using canned cream soups. I also like that it uses fresh broccoli. This sounds so much better and healthier. Taking as our side dish to family Thanksgiving!!
I hope your family loves this as much as mine does!
Hi can I freeze it and if so , do I cook it before I freeze it or after?
Hi Sabbagh, I’ve never tried freezing this, but I think it would freeze ok after it is baked.
My husband and I loved this. So much lighter than most broccoli casseroles, but still delicious. I made it two weeks ago, and I’m making it again tonight. I can see that it will be in regular rotation in our house.
I’m glad you enjoyed this, Danielle! Thank you for taking the time to let me know. 🙂
I made this last night and it was so good! I substituted the half and half with more whole milk and it still came out delicious and creamy! I also omitted the mushrooms (not a fan) and sautéed the onions before adding. It was really yummy! I always make my food from scratch so finding this recipe was a score! Will definitely add to my regular rotation!
Thrilled to find this- EASTER DINNER side solved! I too want a classic, but no soup or velveeta! Call us guinea pigs… doing it. Will make ahead tomorrow.
Let me know how you like it! We are having this with our Easter dinner, too!
Hi there! I really want to make this, but as someone from the UK, what is half-and-half? I’ve done a quick Google, and I’m guessing it’s a pre-mixed 50/50 milk and cream. Is that what’s required here? Half milk/half cream? We don’t have products like this in the UK. Is there a substitute? Or can I just kind of guess a bit of extra milk and some cream?
Thank you!
Hi Willow, Yes, your Google search results are correct. You could either replace it with a combination of milk and cream, or just replacing the half and half with whole milk will work great too. Enjoy!
Thanks for sharing! Does it keep long?
I will last for 3-4 days in the refrigerator, after baking.
Hello Kristine! I’m so happy I’ve once found you on instagram, l like your blog greatly and this casserole makes me feel I’ll cook your recipes again) I used your tip and added some rice. I was happy with the result and my family really enjoyed the dinner, so thank you very much for your detailed instructions. I also found some good ideas for Christmas dinner ?
Hi Daria, I’m so glad to hear that you enjoyed this and that you liked it with the rice. Happy Holidays!
Just made it Thanksgiving eve and baked it while the turkey rested! It was perfect! Delicious! My husband and I both loved it. I like it better than the Velveeta kind, by far. There are no leftovers!
Yay! I’m so glad you loved it! My family had this for Thanksgiving this year, too!
I made this casserole for a dinner party! It was ah=mazing – highly recommend. Making the sauce from scratch is key and oh so delicious!
Hi Stacy, Thank you for your review. I’m so happy that this casserole was a hit!
Hey! I would love to thank you for this wonderful recipe. Thank you so much , I will try it with my daughter. My daughter loves you and we always follow you thanks
Thank you!
Hi, I am excited to try this recipe! For some reason, I am not seeing reheating instructions or the breadcrumb recipe….
Thank you so much for pointing that out! I’m not sure what happened but I added those instructions back in. You’re going to love this casserole! It’s my family’s favorite. 🙂
Hi, This looks so good! I was just wondering if you have attempted this in the crock pot yet? We are traveling for Thanksgiving and this would be perfect to cook in the crock pot as we drive 🙂
I haven’t. I’m sorry I can’t help. Safe travels!
I made this and it seemed mushy. I steamed the broccoli for 3 minutes. What do you think about putting the broccoli in raw or just blanching it for 30-60 seconds?
The broccoli is soft in this casserole, so if you want more of a firmer texture then I think quickly cooking it for a minute or less would work.
This casserole sounds amazing. I will have to find a time when it isn’t my family I’m cooking for. We have just a few dietary issues to contend with that makes cooking for a family gathering quite the challenge.
One daughter is allergic to mushrooms, another is allergic to onions, and 3 grandchildren have celiac disease. Maybe you can help me figure out a way around these!
You can leave out the mushrooms and onions. If garlic isn’t a problem for anyone, you might saute a little garlic in butter in the pan before you add the rest of the ingredients for the cream sauce to add more flavor. To make this gluten free, you could try a gluten free flour instead of the all purpose flour and use something else instead of the breadcrumb topping. Or try making the breadcrumbs with a gluten free bread?
Made this casserole as a side dish for Christmas dinner. It was a smashing hit! Easy to prepare and it was delicious. Love that there is no soup in it and all the ingredients are from scratch. Making another casserole again today for the family. Btw I substituted 1/2 cup of mayonnaise for the yogurt and used cheddar cheese in the recipe but Colby Jack cheese on the top with the bread crumbs. It came out great! Thank you Kristine.
I’m so happy that you enjoyed this! It’s one of my favorites. Thank you for taking the time to leave a comment.
Delicious, I felt like it needed a little extra cheddar cheese on top for the last 15 minutes. Also, I used commercial breadcrumbs and it came out perfect.
this sounds so wonderful. I’m just one person. I wonder if I could make it in ramakins and freeze it.
Thank you. I haven’t tried freezing this, so I can’t say for sure how it would reheat from frozen. Sometimes recipes with dairy-based sauces do not freeze well, but it may work. If you decide to try it, I would bake first and then freeze it once it has cooled. If you give it a try, let me know how it goes. 🙂
Kristine, hi! I know this is an older post so I hope you see this soon. I’m hoping to make this for tomorrow for my little solo quarantine thanksgiving. Do you just add the diced onions in raw, or should sauté them with the mushrooms?
I mix them in raw. You can saute them with the mushrooms if you prefer. I hope you enjoy the casserole!
I made this yesterday as part of my Thanksgiving Dinner and it was AMAZING!! This is going to be on regular rotation in my house!
You have explained it so well, I tried for the first time and it was liked by everyone in my family
You are not cooking the onions before they go in the oven. Will they be done?
Yes, the onions soften in the oven. We make this casserole every year, I hope you love it as much as we do!
Winner winner, broccoli for dinner! I made this last night and we both loved it, I will make this again, often. Thank you Kristine, i have made MANY of your recipes and they are fabulous!
Had some broccoli needed to use, found this recipe and WOW!
I don’t like it when people post on new recipes they try and say “followed recipe as posted, then add what they changed” so I’m not going to say that!
I didn’t have Greek yogurt so I used sour cream. We loved this for another way to use up fresh broccoli.
I will have Greek yogurt on hand for the next time.
Another reason I tried this recipe is that it didn’t use cream of this & that. Making the cream from scratch made this recipe!
Thanks for sharing!!
Checking out more of your recipes 😁
I can’t express how grateful I am for this delicious recipe. My family loved it!
This is a fantastic recipe! My kids loved it, the Bunco Ladies loved it, I love it! I followed the recipe to a T except I tossed the onions in with the mushrooms for a bit. Delicious! Can be made ahead! Thank you, Kristine!