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Broccoli Casserole

This delicious broccoli casserole is filled with fresh broccoli and a homemade cream sauce, then topped with a buttery, cheesy breadcrumb topping.

Broccoli Casserole image

This recipe originally appeared on

Kristine's Kitchen
Recipe Servings: 10
Prep Time: 45 min
Recipe Cook Time: 45 min10

Nutrition

  • calories: 272kcal
  • carbohydrates: 21g
  • protein: 13g
  • fat: 16g
  • saturated fat: 9g
  • cholesterol: 61mg
  • sodium: 363mg
  • fiber: 4g
  • sugar: 6g

Ingredients

2½ 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

1½ cups grated cheddar cheese, divided

1¼ cups whole-wheat breadcrumbs, homemade* or store-bought, divided

Instructions

  • Preheat oven to 350° F. Lightly spray a 3 quart baking dish (or 9×13-inch baking dish) with cooking spray.
  • Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
  • Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the mushrooms and onion and cook until soft, about 4 minutes, stirring occasionally. Transfer to the bowl with the broccoli.
  • In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth. Cook, whisking constantly, for about 1 minute. Whisk in the milk and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and whisk in the salt, pepper, and Greek yogurt.
  • Pour the sauce into the bowl with the broccoli, mushrooms and onion. Add the egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine.
  • Transfer to the prepared baking dish.
  • Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
  • Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until topping is lightly browned and casserole is hot. Let stand 10 minutes before serving.