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A creamy and cheesy broccoli casserole made from fresh broccoli, sautéed mushrooms, onions, and a homemade cream sauce, topped with a buttery and cheesy breadcrumb crust. Ideal for holiday dinners or large family gatherings, this recipe serves about 10 and can be made ahead.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 2 ½ pounds broccoli florets, cut into bite-size pieces (about 10 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

  1. Preheat oven to 350° F. Lightly grease a 3-quart or 9×13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Add the broccoli and cook for 4 minutes. Drain in a colander and run under cold water to stop cooking. Drain well, then transfer broccoli to a large bowl.
  3. While broccoli is boiling, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the mushrooms and onions, cooking until soft, about 4 minutes, stirring occasionally. Pour veggies into the bowl with broccoli.
  4. Return the pan to medium heat and melt the remaining 4 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for about 1 minute. Slowly whisk in milk and half-and-half, bringing to a low simmer until thickened. Remove from heat and whisk in salt, pepper, and Greek yogurt.
  5. Pour the sauce over the broccoli mixture. Add the beaten egg, 1 cup of cheddar cheese, and ½ cup of breadcrumbs. Stir until combined. Transfer mixture to the prepared baking dish.
  6. Melt the final tablespoon butter and mix with the remaining ¾ cup breadcrumbs and the last ½ cup of cheddar cheese. Sprinkle this topping evenly over the casserole.
  7. Cover casserole with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until topping is golden, and casserole is bubbly and hot. Let rest 10 minutes before serving.

Notes

Greek Yogurt can be substituted with mayonnaise or sour cream if preferred., To make homemade breadcrumbs: preheat oven to 300°F, pulse 4 slices of whole-wheat bread in a food processor until finely ground, spread on a baking sheet, bake for about 15 minutes, stirring halfway., Crushed Ritz crackers make a tasty alternative for the breadcrumb topping., For make-ahead, assemble casserole a day before baking, refrigerate covered, then bake next day adding 20-30 minutes to baking time as it will be cold from fridge., Alternatively, bake casserole a day ahead and reheat covered at 350°F for 40-45 minutes until hot, then uncover and bake 10 more minutes to crisp the topping., Add 1 cup cooked rice to the broccoli mixture for a broccoli rice casserole variation., Double the recipe for larger gatherings but bake in two pans to ensure even cooking., Use gluten-free flour and breadcrumbs for a gluten-free version.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of casserole
  • Calories: 272 kcal
  • Fat: 16 g
  • Carbohydrates: 21 g
  • Protein: 13 g