Broccoli Casserole yum (1)
- Rate us if you are a Food Lover (
  • Food: Broccoli Casserole
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Because I used uncolored cheddar, this broccoli cheddar casserole may not look like the one you remember.

It’s also more flavorful than traditional Midwest broccoli cheddar casseroles while remaining cheesy and creamy.

This healthful broccoli casserole dish doesn’t call for mayonnaise, cream of mushroom soup, or the time-consuming Béchamel sauce. You’re not going to need it!

Casseroles aren’t my usual fare, but on chilly, dismal winter days, they’re perfect. They also make excellent leftovers. Hooray for self-sustaining meals!

The Best Broccoli Casserole

  • For added taste, I used a lot of caramelized roasted broccoli, milk, and strong cheddar cheese in my broccoli cheddar version.
  • While in the oven, nutritious quinoa transforms into creamy oblivion.
  • Add some garlicky breadcrumbs on top, and you’ve got yourself a fantastic dinner with plenty of leftovers.

Broccoli Casserole

15-minute prep time

45 minutes to cook

1-hour total time

Serving: 6 to 8 servings

Roasted fresh broccoli, cheddar cheese, creamy quinoa, and enticing, garlicky whole-grain bread crumbs make this broccoli casserole even better. This healthful casserole is simple to prepare and delicious! This recipe serves 6–8 people.


Broccoli Casserole (1)
Food: Broccoli Casserole yum (Source: Budget Bites)
  • 2 cups vegetable broth or water
  • 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute, and drained
  • 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 10 twists of freshly ground black pepper
  • ¼ teaspoon red pepper flakes, omit if sensitive to spice
  • 8 ounces (about 2 ½ cups) of freshly grated cheddar cheese, divided
  • 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
  • ½ tablespoon butter or 1 ½ teaspoon olive oil
  • 1 clove of garlic, pressed or minced
  • 1 slice of whole-wheat bread (substitute gluten-free bread for a gluten-free casserole)


Broccoli Casserole yummy (1)
Food: Broccoli Casserole yum (Source: Budget Bites)
  1. Preheat the oven to 400 degrees F. To make cleanup easier, like a big, rimmed baking sheet with parchment paper.
  2. To prepare the quinoa: In a heavy-bottomed, medium-sized pot, bring the vegetable broth or water to a boil. Reduce the heat to low, cover, and cook for 17 to 20 minutes, or until all of the liquid has been absorbed. Cover and leave aside for 10 minutes to steam.
  3. To prepare the broccoli, cut any large broccoli florets in half to form bite-sized pieces before roasting. Toss the broccoli with 2 tablespoons olive oil on a greased baking sheet until lightly coated on all sides. Season with salt and put in a single layer on a baking sheet. Bake for about 20 minutes, or until the broccoli is soft and the edges are beginning to caramelize.
  4. To prepare the breadcrumbs, place your slice of bread into a food processor or blender and tear it into bite-sized bits. Process the bread until it is broken down into small crumbs. Melt the butter in a small saucepan over medium heat. Cook, stirring frequently until the garlic is fragrant. Cook for 2 to 3 minutes, until the bread crumbs are slightly toasted and crunchy. Allow cooling before serving. (If using a cast-iron skillet, move the bread crumbs to a bowl to keep them from burning.)
  5. Reduce the oven temperature to 350 degrees Fahrenheit. Toss the quinoa with the salt, pepper, and red pepper flakes and mix to incorporate. 3/4 cup of the cheese should be set aside for later, then add the remainder of the cheese to the pot. Stir in the milk until the cheese and milk are evenly distributed throughout the quinoa.
  6. Top the cheesy quinoa with the roasted broccoli in a 9-inch square baking dish. Stir in the broccoli until it is equally distributed throughout the quinoa. Sprinkle the reserved 3/4 cup cheese over the top of the dish, then top with the breadcrumbs.
  7. Bake for 25 minutes, uncovered, until golden brown on top. Allow 10 minutes for cooling before serving.


  • STORAGE SUGGESTIONS: Covered leftovers can be kept in the refrigerator for up to 4 days. Before serving, gently warm in the oven or microwave.