This healthy broccoli casserole is made from scratch (no canned soup) with a focus on fresh ingredients and light swaps, all topped with crushed Ritz crackers. Low in calories and full of flavor, it’s perfect for the holidays.
Broccoli Casserole
When it comes to comfort food, broccoli casserole is an undeniable classic. Creamy, cheesy, and topped with crunchy butter crackers, this is the kind of dish that graces many a holiday table. But as much as we love it, traditional recipes can feel a little heavy, with mayonnaise, thickened soups, and more.
Sometimes things end up being more hearty than we want for a side dish. This revamped version keeps all the flavors you know and love, but brightens things up with smarter swaps and homemade touches. It’s the same cozy and satisfying dish, but with a more modern twist! For healthier vegetable casseroles, try spinach gratin, cauliflower “mac” and cheese, and zucchini casserole.
What makes this broccoli casserole special?
I love when I get requests to change recipes. Someone recently asked me to recreate this dish. Since this is not a dish I usually make, I knew I had to get creative when I saw that the ingredients included a cup of mayonnaise and a can of cream soup.
- Not too much creamy base: Instead of a cup of mayonnaise or store-bought condensed soup, this recipe uses light sour cream, a little mayonnaise, and a homemade cream of mushroom soup substitute. The result is a creamy base that is low in sodium and free of unnecessary preservatives.
- Crispy topping without additional butter: Reduce the amount of crushed crackers and omit the melted butter to reduce unnecessary fat while maintaining a golden crunch.
- Healthy Ingredients: Using freshly sauteed mushrooms and garlic, you can make creamy mushroom soup at home without the burden of processing options.
- Dietary Restrictions: Weight Watchers Friendly, Vegetarian
If you make this healthy transformation broccoli casserole recipe, I would like to see it. Tag me in your photo or video Instagram, TikTokor Facebook!
Broccoli Casserole Ingredients
Instead of canned soup, I’m making a simple cream of mushroom soup made with fresh mushrooms and fat-free milk. The recipe card below includes exact measurements.
- broccoli: Use fresh or frozen broccoli. If using frozen, thaw and drain first.
- Cream Ingredients: Light sour cream and mayonnaise.
- cheese: Part-skim cheddar cheese melts to create a rich, cheesy layer that pairs perfectly with broccoli.
- Homemade Cream of Mushroom Soup: Mushrooms, garlic, flour, broth, milk, chicken bouillon
- egg Bind the ingredients together.
- crackers: Crumble buttery crackers, like Ritz, on a plate.
How to Make Broccoli Casserole
Here’s how to make this simple broccoli casserole recipe. See below for printable instructions.
- Steam broccoli: Put the broccoli in a bowl, add a little water, and microwave for 2 minutes. Alternatively, fill a steamer with water and boil it over high heat. Place the broccoli in the basket and cook for 3 to 4 minutes.
- To make Cream of Mushroom Soup: Add the mushrooms and garlic to the oil and fry over medium heat. Add flour and boil for 1 minute. Add the broth, bouillon, and milk and whisk until smooth and thickened. Add sour cream, stir and let cool.
- Combine all ingredients: Mix broccoli with mayonnaise, cheese, soup and eggs. Pour mixture into a greased 13×9-inch baking dish, sprinkle with crushed crackers and drizzle with oil.
- Bake Broccoli Casserole Bake at 350°F for 25 to 35 minutes.
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- Gluten Free: Omit the crackers or use gluten-free panko.
- cheese: Use cheddar cheese instead of mozzarella or Monterey Jack.
- mushroom: Replace button mushrooms with baby bella.
What to Serve with Broccoli Casserole
This easy makeover broccoli casserole recipe is perfect for a holiday or weeknight dinner any time of year. Here are some suggestions:
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- Stay ahead: Prepare the broccoli casserole (but not the crackers) a day in advance. After cooling, cover with foil and refrigerate. The next day, leave it on the counter while the oven preheats. Sprinkle with crushed crackers, drizzle the top with oil, and bake for the indicated time until warm.
- Keep leftovers refrigerated Store in an airtight container for 4 days.
- reheat Microwave the broccoli until warm.
More Broccoli Recipes You’ll Love
produce: 10 night soil
Serving Size: 3 /4 cups
Preheat oven: Set oven to 350°F. Coat a 13×9-inch baking dish with vegetable oil spray.
Steam broccoli until soft and crispy. I like to boil it in the microwave for 2 minutes or on the stove with 3 tablespoons of water for 3-4 minutes.
Prepare Homemade Cream of Mushroom Soup: Heat oil in a saucepan over medium heat and sauté mushrooms and garlic until soft. Add the flour and cook, stirring, for 1 to 2 minutes. Gradually add broth, bouillon, and milk, stirring until smooth and thickened, 3 to 4 minutes. Add sour cream and let cool.
In a large mixing bowl, mix cooked broccoli, mayonnaise, cheddar cheese, homemade soup, and eggs until well combined.
Make the casserole: Pour the broccoli mixture into the prepared baking dish and spread evenly.
Sprinkle 1 cup crushed butter crackers evenly over top. Spray with oil.
Place the dish in the preheated oven and bake for about 25 to 35 minutes, or until the casserole is set and the cracker topping is golden brown.
Final step:
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clothing material: 3 /4 cups, calorie: 197 calorie, carbohydrate: 14.5 g, protein: 10.5 g, province: 11 g, Saturated Fat: 4.5 g, Cholesterol: 58 mg, sodium: 491.5 mg, fiber: 2 g, sugar: 10.5 g
