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!
PrintBetter Broccoli Casserole
- Author: Cookie and Kate
- 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
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!
Gianna Baldaccini
I can confirm it does work with other veggies! I’ve been making this recipes for years now and have used these veggies or a combo of them over the years, and it’s always amazing: Brussels sprouts, green beans, mushrooms, cauliflower, broccoli…
Kate
Thank you for sharing, Gianna! I’m glad you loved it.
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!!
Laysi
Which cheese did you use? I have so SO delciious shredded cheddar I’m thinking of trying..
Pollyanna
I usually use Violife Extra Mature or Applewood smoked vegan. But I’m UK based so maybe different if you’re in the US!
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
Kate
I’d like to make this for Thanksgiving. Can you use store bought bread crumbs or maybe stuffing mix? I don’t have a food processor.
Also, if I substitute brown rice, will I need to rinse it first, like the quinoa?
Thanks!
Kate
Sure, panko can work here if you need it to! Yes, you always want to rinse your grains.
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.
BeckyP
OMG Nom Nom Nom! This was fantastic. I used leftover cooked broccoli and leftover quinoa, added shredded raw Brussels sprouts before roasting the cooked broccoli, and just added ready-made seasoned breadcrumbs to a bowl of melted butter and minced garlic, and the combination improves the strengths of every single ingredient. Really really good!
Kate
I’m glad you loved it, Becky! Thank you for your review.
Aimee
I just made this and added a pound of ground turkey to it. It is delicious!!
Kristen
My favorite recipe. I have a friend who is gluten free. Would this be considered gluten free?
Kate
Hi! Yes, just be sure you follow my gluten free notes below the instructions and use gluten free bread.
Elizabeth
So good! A must
Cait
My husband and I LOVE this recipe! I cheat a little by using premade breadcrumbs though. However, it’s one of our favorites, and really not too hard to make. Especially if you cut the broccoli ahead of time!
Francie
Would this work with store bought bread crumbs without other adjustments? Trying to clear out the pantry at the moment…
Kate
HI Francie! Sure you can try it. Still toast them with the garlic. They may not take quite as long.
Mollie
I absolutely loved this recipe!!! I am not a chef and this called out to me.
Thank you so much for posting such a wonderful recipe!
Kate
You’re welcome, Mollie! Thank you for your review.
Joy Beeman
This recipe needs to be 1 1/2 at least, in my opinion.
I added artichoke hearts, a splash of nutmeg and turmeric (for color) and it turned out great!
Elizabeth
Seriously delicious. Second time I’ve made it and I want to eat the whole thing. I used ripple (pea protein) unsweetened milk and couldn’t tell a difference. I may cut back the cheese next time as it is VERY cheesy. Thanks for the yummy recipe!
Kate
You’re welcome, Elizabeth!
Clare
Soooo delicious! Doubled the recipe and used 9 x 13 pan. Cooking mostly vegan meals meant I gave up a lot of “comfort foods” but this recipe is the definition of comfort food! Love it!
Kate
I’m glad you loved it! It’s so great this time of year. I appreciate your review, Clare!
Jean W
How big of a dish do you need for 2X’s the recipe? I’m guessing 13″x9″ since a 9″ square for a single recipe.
I can’t wait to try it!!!
Kate
Hi Jean! Yes, I believe that size has worked well for others in the past.
Rebekah Dubrosky
This is delicious!!! I’ve been looking for a replacement for the terribly unhealthy broccoli, ritz cracker, cheese casserole my mom used to make – this is AMAZING – right tastes, much, much healthier!! Thank you :)
Kate
You’re welcome, Rebekah! Thank you for your review.
Gordon Smith
Hi
Any ideas on making this vegan? I was thinking of using your great sour cream (with cashews) recipe and then putting 3/4 cup of a vegan cheddar cheese on top at the end AFTER it is cooked.
What are my odds of making this work do you think?
Thanks,
Gordon
p.s., I am a HUGE Kathryne Taylor fan. I think your cook book is by far the best vegetarian/vegan cook book in existence.
Kate
Hi Gordon, I haven’t tried it so I can’t say for sure. If you try it, let me know!
Gordon Smith
Yes, I tried it last night and it worked great. I added nutritional yeast to the cashew sour cream as you suggested in the recipe. Next time I might try to add non-diary milk to the cashew sour cream instead of water to make it creamer but it was pretty creamy as it was. I add three Trader Joe’s non-diary cheddar cheese slices on top cut up in strips. My wife says I should have added more.
Robyn Teni
In Australia we have a mixture of brown rice and quinoa in the same packet . I used that and it was delicious . I think this is a recipe that anything works .
Sarah Black
Amazing, as usual! I want to put these breadcrumbs on everything. The red pepper flakes add the perfect hint of spice in this. SoooOOoo delish!
Also, a HUGE congrats on baby Grace. Love her name!
Kate
Thank you, Sarah! I’m delighted you enjoyed it.
Julia Samersova
This is one of the most delicious things I have ever made in my life!
I used gluten free breadcrumbs and added 5 whole garlic cloves to the broccoli which was awesome! I also cook the quinoa uncovered to make it most fluffy.
I also topped it off with hot sauce!
This recipe is out of CONTROL!!!!!!!!
I cannot stop making it!
Kate
Hooray! I’m glad you loved it, Julia.
Kelly
I love this recipe! So healthy and yum. :)
I made 2 changes: Added 1 diced, baked sweet potato and used Pablo bread crumbs instead of making my own.
Thank you for another winning recipe, Kate!
Kate
I’m glad you enjoyed it with your changes, Kelly!
Karina
Hi Kate!
Does this dish freeze well? If so, what’s the best way to store and how long is freezer shelf life?
Thank you!
Kate
Hi Karina, I haven’t tried to freeze this recipe so I can’ say for sure. If you try it, let me know how it works for you!
Laysi
I have frozen this recipe with success! I made a bunch for my husband and I believe they were in the freezer for 1-3 months and came out just perfect. I think I put them in the freezer before I baked them but I can’t be positive as this was a couple years ago.
Lisa
Good comfort food for a rainy chilly autumn night. Made exactly as specified — delicious!
Kelly Guevara
Another fantastic recipe, Kate! I am making this one for the second time tonight. I used brown rice and some smoked black pepper white cheddar along with the normal cheddar last time and it was absolutely amazing. I also didn’t have enough fresh broccoli on hand, so I used some frozen and roasted it along with the fresh. I turned out so so good. Thank you for being such a great source of veg recipes and congrats on the birth of your baby, I hope you are all doing well!
Allison
I made this for the first time last night. I was going to cheat and use GF panko breadcrumbs but discovered at the last they weren’t in the pantry like I remembered and my GF bread was frozen and I was lazy. So I omitted them and just put the cheese on top. I really liked this dish and I do think it would be even better with garlic bread crumbs but it can be made without it if necessary or desired.
Kate
Hooray! I’m glad you enjoyed it, Allison.
Lou
Just made this and it was absolutely delicious.
It served 4 of us with just some carrots and green beans in the side. I love your recipes Kate.
Susan S.
Love this! Made it for the first time tonight exactly as the recipe calls. I will definitely make this tasty dinner again because I think even my picky eater friends/family would enjoy. Healthy and cheesey goodness perfect after a chilly day outside this fall and winter.
Kate
Great for a chilly day! Thank you for your review, Susan.
Grace C.
I never leave comments on a recipe (this will be my first time!), but I just made your better broccoli casserole last night and I love it so much! This is the second time I’ve made it and both times I have been surprised by the flavor when the ingredient list isn’t all that long! I can’t have dairy, but I used vegan cheese (Follow Your Heart), milk (cashew milk) and butter (Earth Balance) and gluten free bread crumbs and everything still came out delicious! Thank you for such a yummy recipe!
Kate
I’m so glad you did, Grace! Thank you for taking the time.
Michelle
I wasn’t expecting this to be so good. I modified it for a plant based diet with dairy-free cheddar and almond milk. Delicious! Reheated the leftovers after a day and still good too.
JDM
I love a clever technique and the assembly of this casserole by stirring in the milk and cheese without making a sauce is fantastic! Love that it is a complete entree or side dish, as you wish. My whole family makes it now. Will definitely try it with other veggies. Thanks Kate!
Stevie
I’m yet another converted skeptic! I followed the recipe as written, and it was exactly what this native Midwesterner was looking for in a casserole. Texture and flavor were perfect, and it tastes even better than the mushroom soup casseroles of my childhood. Thank you so much for coming up with a healthier option for my favorite comfort food.
Maya Perez
I really like this recipe, but I want to bake it in a different pan. Could I put it in a 9×13 without altering the ratios? Thanks.
Kate
Hi, it won’t like need as much time and potential to get overdone. Let me know!
Chris G
This was so delicious! I will definitely be making it again soon! Curious if you’ve ever made this with steamed broccoli? Or substitute cauliflower for broccoli?
Kate
I haven’t tried it with steamed broccoli. I prefer roasted. I know others have made it with cauliflower and have enjoyed it!
Oriana
Hello. I steamed the broccoli rather than roasted (don’t care for roasted broccoli!) and the casserole was still excellent. Making it again this week, adding walnuts.
Kate
Thank you for your review, Oriana!
Katie
I have made this casserole many times and every time it is simply delicious! I have made it with various other veggies as well – butternut squash, red peppers, zucchini, mushrooms – and it has never disappointed. Thank you for such a healthy, easy, and delicious recipe!
Elizabeth
DE-LICIOUS. Made this again for Thanksgiving Lunch. I didn’t have Gluten Free Bread, so I used Gluten Free Almond Tortillas on top, broken up by hand. It worked beautifully.
Karen
I love to cook and Thanksgiving brings so many family favorites. I made this dish as we are now vegetarians and used it as our main entree for Thanksgiving while still making a turkey for the rest of the family. Hands down this was one of the favorite dishes enjoyed by ALL on the table. It’s fabulous and convinced a few wary diners that vegetarian mains don’t mean just salad. Looking forward to making it again soon!
Kate
Thank you for sharing, Karen! I appreciate your review.
Stephanie P
So delicious! Really love the flavor from the roasted broccoli. It’s worth the extra step. I used white rice because that’s what the kids like. This recipe is a keeper
Kate
I’m glad you loved it, Stephanie! I appreciate your review.
Cindy
Hi Katie. Looks delicious. Just wondering if this can be made ahead of time and baked later?
Kate
Hi! I haven’t tried it. It may work. Let me know if you do and what you think!
Terri Mason
My fiancé absolutely loves broccoli casserole and so do I! But neither of us has made one and neither of us like mayonnaise so I began searching for recipes without using it and ran across yours.. So looking forward to making yours, and with the added bonus of quinoa, I’m sure it will be sooooo yummy! I may send another comment after being able to taste it, but I can already tell it’s going to be outstanding! Terri M. – Little River, SC
Brian
Can you make this in advance with the same results?
Kate
Hi Brian, This does tend to reheat well. I hope you enjoy it!