Did you know that cheddar cheese isn’t actually orange? It’s really white, and they add orange coloring to make it orange. We’ve been duped all along. I know.
I opted for cheddar without coloring, so this broccoli cheddar casserole may not look like the kind you grew up eating. It’s also more redeeming than typical Midwestern broccoli cheddar casseroles, while still being gloriously cheesy and creamy.
You won’t find mayonnaise, cream of mushroom soup, or annoying Béchamel sauce to make in this healthy broccoli casserole recipe. You don’t need it!
Casseroles aren’t my typical fare, but they do hit the spot on cold, gray winter days. Plus, they make for great leftovers. Hooray for meals that keep on giving!
Watch How to Make Broccoli Casserole
The Best Broccoli Casserole
- My broccoli cheddar version here features tons of caramelized roasted broccoli for extra flavor, plus some milk and sharp cheddar cheese.
- Nutritious quinoa magically blends into creamy oblivion while it’s in the oven.
- Top all of that with some garlicky breadcrumbs and you have one amazing dish that makes for great leftovers.
You can be fancy and call it a “grah-tahnnnn” in your best French accent, or announce it as a “hot dish” in your finest Minnesotan. Either way, it’s a stellar broccoli casserole.
Please let me know how this broccoli casserole recipe turns out for you in the comments! I always love to hear from you.
Craving more lightened-up comfort foods? Here are a few of my favorites:
- Real Stovetop Mac and Cheese
- Spaghetti Squash “Pizza” Bowls
- Best Vegetable Lasagna
- Roasted Veggie Enchilada Casserole
For even more hearty dinner recipes, be sure to check out my cookbook!
Better Broccoli Casserole
- Author:
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Main
- Method: Cooked and baked
- Cuisine: American
- Diet: Vegetarian
Broccoli casserole made better with roasted fresh broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky whole grain bread crumbs. This healthy casserole is easy to make and tastes amazing! Recipe yields 6 to 8 servings.
Ingredients
- 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) 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 teaspoons olive oil
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
- To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
- To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
- Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
- Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
- Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.
Notes
Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Cristiane C buntin
Hi Katie! Quick note to let you know that the broccoli casserole with brown rice instead of quinoa is DELICIOUS!!!! Just out of the oven 10 mins ago and I am enjoying it as we speak. Thank you so much! My family loves it as well! Take care! Cristiane
★★★★★
Olivia
I was thinking of trying it with brown rice. Did you have to make any other adjustments?
Cristiane
Hello Olivia,
No. I simply followed the recipe and its measurements and used brown rice instead. It was creamy and delicious!!! Enjoy it!
Olivia
Awesome! Thank you!
Robin
I just made this tonight for the first time and was thoroughly surprised at how good it was! I poured it all in a 13×9 by accident, but it still turned out delicious. Adding this recipe to the rotation!
★★★★★
Kayla
This recipe is a treasure!! I used to hate broccoli & am still picky about it / only want the best version & OMG this is the very best. Cheesy quinoa is a revelation too!
I used half broccoli and half kohlrabi because that’s what I had in the fridge; otherwise followed the recipe exactly as written. I think it would be good with other roasted veggies in addition or instead. I will be making this all winter.
★★★★★
Kate
That’s great to hear, Kayla! Thank you for sharing.
Maggie
I have been making this for years and it’s one of my favorites! I would recommend lightening up on the salt if you prep the quinoa in veggie broth, but otherwise this recipe is perfect. So delicious and comforting and not so cheesy that you feel icky after eating it. I also used unflavored oat milk becuase that’s what I had on hand and the consistency and flavor is very comparable to when I’ve used cow’s milk in the past. Cookie and Kate can do no wrong!
★★★★★
Kitty Larkins
This is an excellent healthy alternative to the usual high calorie and fat loaded casseroles. Made it according to recipe but because it was going to be the entree I added marinated pieces of chicken that I partially cooked with the broccoli. Caramelizing the broccoli really adds flavor to this casserole.
★★★★★
Karen
Kate! I was going to make this this weekend with broccoli from our CSA but they gave us broccolini instead. Can you make this amazing casserole (it’s one of our faves) with broccolini instead?
★★★★★
Kate
Hi! Yes, broccolini should work great too. Let me know what you think!
Athena
This was so yummy and comforting. I’ve never had cheesy quinoa and now I’m convinced there is no going back. I brought half to my parents and they loved it too. Thank you so much for sharing this recipe!
★★★★★
Kate
You’re welcome, Athena! Thank you for your review.
Warren
As a guy who doesn’t always cook I tried this recipe and it was a huge success. Super delicious and definitely slapping it on the regular meals.
Huge thanks!
★★★★★
Kate
You’re welcome! Thank you for your review.
Desiree
I NEVER comment on recipes. But man this was sooooo good! I had to halve it because that’s all the quinoa I had left. I also left out the bread crumb topping as I’ve cut out gluten. But I’ll be making this again for sure!
Kate
I’m so glad you did, Desiree! I appreciate your review.
Leanne D.
Amazing. Made it exactly as recipe states….Absolutely delicious. What do you think about making it and freezing it for later? Any tips on that?
★★★★★
Kate
Hi! I haven’t tried freezing this one, but I believe others have and liked it. Just be sure it’s cooled completely.
Jacqueline Ropes-Bozeman
I made this recipe and froze it without the bread topping. I made the bread topping the day we planned to eat it. It turned out great…I did substitute panko seasoned for the wheat bread because that was what I had.
★★★★
Lauryn Sloan
I cannot wait to try this! I would love to this ahead of time and then reheat. Do I just follow steps #1-6 and then finish #7 on the day that I would like to make? I was hoping to make Thursday for a Saturday dinner? Is there anything else I need to consider if I make this ahead of time?
Thank you for this awesome recipe!
Kate
Hi Lauryn! I’m not sure this will cook up as well if you let it sit in the refrigerator without baking the rest of the way. It does reheat well. Let me know if you try it!
Rachel S
WOW! 10/10! This dish is delicious and a family favorite!! Thank you so much for sharing!
★★★★★
Kate
You’re welcome, Rachel! I’m excited you loved it.
Scott
This was an amazing dish. I cooked it last night for my family. My wife had made some cornbread the day before so I subbed that for the wheat bread. The recipe is absolutely delicious. Thank you so much for sharing!
★★★★
Rebecca
Hi Kate,
Looking forward to making this. Would skim milk work?
Thanks
Kate
I find that may make it too watery, but you could try it.
Rebecca
Thanks for getting back to me. I made it two nights ago. Figuring that you would suggest that it might be a little watery, I went ahead and used 1% and it came out just great. It’s a keeper! Love the kick from the red pepper. Thanks so much.
★★★★★
Riya
Hi Kate! This recipe is so delicious and I’ve made it a few times now. I want to give it somewhat more of a citrus-y flavor, but I worry that citrus + milk will be a disaster. I was thinking about squeezing some lemon on the broccoli itself before roasting. Any ideas?
★★★★★
Kate
Hi! Usually you like to squeeze the juice post roasting to liven it up. Maybe try that? Sounds like an interesting concept.
Lori
Lemon Pepper perhaps?
Crystal Sweeney
Do you think it could be done in instant pot?
Kate
Hi! I don’t know how this one would work in an instant pot as the components are done separately, then combined. Sorry!
Nancy
Made it last night for dinner. It was really good, even my picky eaters enjoyed it. Very easy and tasty, but I think the cheese could have been cut in half. I’ll be making it again.
★★★★
Gabriela
Looove this recipe, used to make it all the time and bring it to my college family Sunday dinners and it was a huge success. Haven’t made it in a while but I can’t wait to make it for my husband and see if he likes it as much as I do (I’m sure he will)! Thank you!
★★★★★
Kim
I wasn’t expecting my boyfriend who is a big meat person and doesn’t like mac and cheese to like this but he LOVED it! The only downside is there weren’t enough leftovers. I’ll definitely be coming back to this recipe a lot.
★★★★★
Kate
I’m glad it was such a hit, Kim! I appreciate your review.
Sarah
This was amazing! I’m trying to incorporate more vegetarian meals into our weekly menu. A made a couple of tweaks…I used club crackers(because I had a half package)instead of the bread crumbs and butter, I also made a roux before adding the milk and added garlic powder since I didn’t make the bread crumbs accordingly. Delicious, Thanks!
★★★★★
Pollyanna
I just made this vegan and gluten free with oat milk, vegan cheese, dairy free butter and gluten free bread – it was so yummy!!
★★★★★
Celine
I made this and it came out amazing! My mother in law was impressed, so delicious.
★★★★★
Allye
I love this recipe and so does my 18 month old! I actually love a few of your recipes, especially your roasted cauliflower and lentil tacos! This year I’ve been checking out your website for Thanksgiving alternatives since it’s just going to be me, my husband and kids. And if all goes well, like I’m expecting, a few of your recipes will be added to our Thanksgiving traditions. Thanks for all your healthy and yummy creations!
Kate
Hooray! I’m excited you have a few favorites, Allye.
Lynne
This was amazing. It’s addictive. Thought it might be too cheesy but it was the perfect amount. The red pepper flakes give it a nice little kick.
★★★★★
Kritter
This was amazing. I am obsessively nibbling the leftovers directly out of the casserole while it cools off. Glad I didn’t get lazy & skip the garlicky breadcrumbs!
★★★★★
Kate
Thank you for your review, Kritter!
Brandi
Kate,
could I put this together the night before and then bake the next day for thanksgiving?
Kate
Hi! I haven’t tried it and find it’s best right away. You may want to add the breadcrumbs before baking that same day as I don’t know how they would holdup in the refrigerator.
Alina
Hi Kate! I love this recipe and plan on making it for Thanksgiving. Do you think it will be fine to make a day ahead and reheat just before dinner the next day?
★★★★★
Kate
Hi Alina! Yes, I think that would work very well. Or you could assemble it in advance and bake it fully the day of. Just keep in mind that it will take a bit longer in the oven if the dish is starting off cold.
Martha Patton
Can you use frozen broccoli?
Kate
Hi Martha, I haven’t tried using frozen broccoli here. I’ve heard you can roast frozen broccoli, so it might be worth a shot.
Carolyn
I made this completely vegan by using the olive oil instead of butter, almond milk, and a vegan/dairy free “cheese” replacement and it was delicious! Super creamy and cheesy tasting. Thank you for the recipe.
★★★★★
Kate
You’re welcome, Carolyn! I’m glad it worked well with a cheese replacement.
Alan
This was great! My girlfriend and I almost took down the whole thing!
★★★★★
David M Adamson
Love this recipe. The only thing I do differently is I get prewashed quinoa as I like to dry roast it in a pan before cooking. It gives the quinoa a bit more flavor. I get 4 1/2 pounds organic from Costco for $ll.00. A great deal for a lot of good proteins.
★★★★★
kathryn Readhead
turned out beautiful, everyone loved it and it was easy to make especially with cooking the quinoa according to your recipe – thanks very much.
★★★★★
Julie Hoeber
So good! I subbed vegan cheese and almond milk and turned out amazing. I skipped the breadcrumbs and used store bought. Will be a keeper! Thank you!
★★★★★
Julie Hoeber
So good! I subbed vegan cheese and almond milk and turned out amazing. I skipped the breadcrumbs and used store bought. Also cut back on the broccoli and added brussel sprouts and mushrooms! Will be a keeper! Thank you!
★★★★★
Kate
Thank you for sharing how you made it vegan! I appreciate you taking the time to review.
Susan E Fitch
I live in Ecuador where quinoa is used much more often than other grain. I used to cook my quinoa in a rice cooker, and it never came out as dry as I had hoped. Then, I began using this trick to make sure my quinoa comes out nice and fluffy, and it’s all done in a pressure cooker!
After cleaning and draining the quinoa, place it in the pressure cooker. However, before cooking, using a large spoon, push down on the quinoa in order to lightly toast the grains. Do this for about 5 minutes making sure that you don’t push so hard that it discolors the quinoa.
Once you’ve “toasted” the quinoa, place the top on the pressure cooker and cook until the pressure builds. Once the cooker is at full pressure, cook for a full minute. Then, remove the pressure cooker from the burner and let is rest for about 15 minutes, allowing the pressure to lessen on its own. If the pressure doesn’t release lessen in 15 minutes, then manually release the pressure.
Finally, fluff the quinoa. If you want to save some quinoa for later, simply place it in some freezer bags.
Natalie
I made this for Christmas and it was excellent! I’m usually not a big quinoa fan but you may have converted me.
A few notes that might help other people: I don’t have a scale, so I googled and found a pound of broccoli is about 6 cups. I used 2 large heads and half a smaller head.
I didn’t have bread, so I used pre-made bread crumbs. If anyone’s in this position, I’d definitely recommend toasting it in some olive oil first. My crumbs were too try, the only weak link of this dish for me (and not Kate’s fault).
★★★★★
Kate
That’s great, Natalie! I appreciate you taking the time to review.
Rebecca
Have you tried this with frozen drain broccoli?
Thanks!!!
Kate
Hi Rebecca, I know readers have tried that and didn’t mind the results.
Maureen
I made this as part of our Christmas dinner. Everyone loved it! I will be making this again and again. Scrumptious! Thanks for the awesome recipe.
★★★★★
HELEN (Gemma)
Almost as good as my friend Caroline’s. I’ll be stealing this recipe. Helen
★★★★
Madeline
Made this as the entree for Thanksgiving and am making it again as a weeknight recipe tonight. Thank you!
★★★★★
Sarah
This was delicious! My family didn’t think they like quinoa, but all agreed this is now a staple recipe …even my carnivore son
Thank you!
Bethany L Colyar
I subbed out the broccoli with chicken and used a cheddar blend. I was absolutely amazed. Will 100% make this again!
★★★★★
Sarah
This was a tasty recipe – and my kids enjoyed it so that’s a win. I used panko instead of homemade breadcrumbs to save time and clean up (a pan for roasted veg, pot for quinoa, and baking dish for the casserole was all the dishes I could handle) and used a mix of broccoli and green beans. Will make again for sure.
★★★★★
Rebecca Sorani
This was DELICIOUS! Now I’m wondering if it would be possible to sub out some or all of the cheese for something non-dairy. I know the whole point is that it’s a cheese casserole. I’m just wondering if there’s any way to make it even approximately as yummy with less or no cheese. Thanks!
★★★★★
Kate
Hi! I haven’t tried it. Sorry! You could possibly try my vegan sour cream, but I’m not sure how that will work with the quinoa.
Mary Rutherford-Birkey
I just put the casserole in the oven, and if the yummy, cheesy quinoa (a revelation by the way) is any indication, this will be a real hit. I didn’t have bread, so threw some tater tots in my new air fryer; then sautéed in butter and garlic, and sprinkled them over top. I’m trying to move my family into more vegetarian meals, so I’m grateful for your recipes!
★★★★★
Kate
That’s great, Mary! Thank you for your review.
Carina Lawrence
This recipe was fantastic!! And so easy too! The only changes I made were to use panko (but still toasted with butter and garlic) and I used half basmati rice because I was almost out of quinoa. Still came out great. I’m making this again tonight and I’ll be making some extra broccoli because that was hard to resist eating after it was browned up and seasoned. Thanks so much for all of your delicious recipes!
★★★★★
jack
really lovely recipe!!! i altered it here and there because that’s just my nature, but thank you for sharing the idea. wouldn’t have come up with something so nice on my own. my mom loved it
★★★★★
Kate
Thank you for your review, Jack!
Dana
Absolutely delicious – this has become a frequent side in our house. Thanks for sharing!!
★★★★★
Keaton C
Such a good comport food recipe.
★★★★★
Shari
Easy to make and yummy comfort food!
★★★★★
Sheila Flores
Hello Kate,
I have a cheddar/gruyere combination cheese (from Trader Joe’s). Would that work well for this recipe? Thanks so much for your wonderful recipes!
Kate
That sounds delicious! Let me know what you think, Sheila.
Alexis
Annatto seeds make cheddar orange ….
Jodie
I make this recipe all the time. I love it! This is my favourite broccoli cheese casserole, way healthier then the traditional casseroles.
María Gosse
I made the broccoli/quinoa casserole tonight and it was quite tasty. I used our own frozen broccoli and thawed it out just enough to separate the florets. It baked quite well and kept the bright green colour. I will try the roasted broccoli in the summer!
Coming from South America it makes me happy to see how popular quinoa has become. By the way, another Andean seed is used to give cheddar cheese it’s orange colour. It is the anatto seed that people use in Latin America to give colour and taste to many soups, stews and other dishes. It doesn’t have a strong flavour, which is why orange cheddar doesn’t taste much different from white, but adds lots of healthy colour. So, enjoy your cheese without regrets!
María
★★★★★
Kate
Thank you for sharing! I’m happy you were able to enjoy it. Also, thanks for the insight too :)
Arlene
Just made this tonight and it is delicious. Using the quinoa to have a complete protein, is just fantastic! Thanks Kate for the recipe!
Sandra
Very tasty !!! I often bake brocoli with olive oil, drops of lemon, salt and when ready and still hot I sprinkle yeast flakes and ground peanuts.
But as I love garlic the crunchy garlic/bread crumbs made it really .
Thanks a lot for sharing
★★★★★
Maggie
This recipe is one of my family’s favorites. Made it recently with farro instead of quinoa and it was just as good, if not better. Love it! Thank you, Kate!
★★★★★
Rachel
This was absolutely delicious! Thank you for such a healthy version of one of my favorite dishes!
★★★★★
Katey Arrington
This recipe was really good! It was not difficult either, however, pretty work intensive – took a lot of my time. And created a lot of dishes. Theres the pan from roasting broccoli, the pot from cooking quinoa, the baking dish, the pan for breadcrumb toasting, the blender, etc… I would think twice about making it again just because of the time/clean up involved. Just know it isn’t a quick weeknight kind-of recipe. But if you have the time and energy, it does produce a tasty dish that could be a side or even considered a main dish! Thanks!
★★★★
Nancy
This casserole is SO delicious and the best way I have eaten quinoa so far. I substituted in panko bread crumbs, and I used Cabot extra sharp white cheddar, 2% milk, and roasted fresh broccoli florets. The red pepper flakes take this dish to a whole different level. So good! I baked it all in a 3.5 quart Dutch oven. Perfection! So satisfying and filling without being heavy and too over the top. Next time, I may try adding some lightly toasted walnut pieces – after the cheese topping and before the bread crumbs.
★★★★★
Kate
I’m happy it worked out for you, Nancy!
Rebecca
Love this recipe! I’ve made it 2x so far and will definitely make again. First time I cut back the cheese a little (good), next time I made it as per the recipe (better). So delicious. I baked mine in a 8×13″ pan just to get the quinoa crispier – but next time I may put it in a square to let the cheese and milk do their thing. Oh – and I included a bit of the broccoli stem, peeled and baked as I was running a little short of the florets. So tasty!
★★★★★
Kate
Thank you for sharing how you have made this a few times! I appreciate your review, Rebecca.
Amy S
This was so delicious! We loved the crunch from the breadcrumb topping, and the hint of spice from the red pepper flakes was a game changer. We will definitely make this again!
★★★★★
Kate
I’m happy to hear that, Amy! Thank you for your review.
LB
Easy and delicious. I don’t have a food processor so I tore the piece of bread into tiny pieces and it worked well. The crunchiness of the breadcrumbs adds a nice variation in texture so make sure you get them a little crispy! Thanks so much Kate.
★★★★★
Carol
Could you substitute cauliflower instead of broccoli?
Kate
Hi Carol, yes that would be a great option!
Diluckshnie Jayawardena
I made this for my family. We all enjoyed it. I used a tonne of chilli flakes for an extra kick. Great recipe.
★★★★★
Kate
I’m happy this one is a family favorite! I appreciate your review, Diluckshnie.
Ann
Followed the recipe exactly. It’s delicious!!
★★★★★
Kate
Thank you, Ann! I appreciate your review.
David
Wow! I’ve only just started cooking for myself, but this was so easy and tasty. Great confidence booster. Thanks, C+K!!!
Lauren
I use Smoked Paprika in place of the Red Pepper Flake (Frontier brand, of course!)- it adds some Smokey depth to the dish. Excellent recipe.