This healthy Broccoli Casserole is made from scratch (no canned soup) focusing on fresh ingredients and lightened-up swaps, all topped with crushed Ritz crackers. All the indulgent flavor with fewer calories, perfect for the holidays.
Broccoli Casserole
When it comes to comfort food, broccoli casserole is an undeniable classic. Creamy, cheesy, and topped with a crunchy layer of buttery crackers, it’s the kind of dish that graces many holiday tables. But as much as we love it, the traditional recipe can feel a little heavy—loaded with mayo, condensed soups, and more
richness than we sometimes want in a side dish. This revamped version retains all the flavors you know and love but lightens things up with smarter swaps and homemade touches. It’s the same cozy, satisfying dish but with a more modern twist! For more healthy vegetable casseroles, try my Spinach Gratin, Cauliflower “Mac” and Cheese, and Zucchini Casserole.
What Makes This Broccoli Casserole Special?
I love when I get recipe make-over requests. Someone recently asked me to make this dish over. It’s not a dish I typically make, so when I saw the ingredients using a cup of mayo and canned cream soups, I knew I would have to get creative.
- A Creamy Base without Overindulgence: Instead of a cup of mayonnaise or a store-bought condensed soup, this recipe uses light sour cream, a touch of mayo, and a homemade cream of mushroom soup substitute. The result is a creamy base lower in sodium and free of unnecessary preservatives.
- A Crisp Topping without Extra Butter: By reducing the amount of crushed crackers and skipping the melted butter, we keep the golden crunch while cutting back on unnecessary fat.
- Wholesome Ingredients: Freshly sautéed mushrooms and garlic are used to make homemade creamy mushroom soup without the heaviness of processed options.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian
If you make this healthy makeover broccoli casserole recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Broccoli Casserole Ingredients
Instead of canned soup, we’re making a simple cream of mushroom soup with fresh mushrooms and fat-free milk. The recipe card below contains the exact measurements.
- Broccoli: Use fresh or frozen broccoli. If using frozen, thaw and drain it first.
- Creamy Ingredients: Light sour cream and mayonnaise.
- Cheese: Part-skim cheddar cheese melts, creating a rich, cheesy layer that pairs perfectly with broccoli.
- Homemade Cream of Mushroom Soup: Mushrooms, garlic, flour, broth, milk, chicken bouillon
- Eggs bind the ingredients together.
- Crackers: Crush buttery crackers, like Ritz, over the top of the dish.
How to Make Broccoli Casserole
Here’s how to make this simple broccoli casserole recipe. See below for the printable instructions.
- Steam the broccoli: Put the broccoli in a bowl with a little water and microwave for 2 minutes. Or, fill a steamer with water and bring it to a boil on high heat. Place the broccoli in the basket and cook for 3 to 4 minutes.
- Make the Cream of Mushroom Soup: Saute the mushrooms and garlic in oil over medium heat. Stir in the flour and cook for a minute. Whisk in the broth, bouillon, and milk until smooth and thickened. Stir in the sour cream and let cool.
- Combine all the Ingredients: Mix the broccoli with mayo, cheese, soup, and eggs. Pour the mixture into a greased 13×9-inch baking dish, sprinkle with crushed crackers, and spray with oil.
- Bake the broccoli casserole at 350°F for 25 to 35 minutes.
Variations
- Gluten-free: Omit the crackers or use gluten-free panko.
- Cheese: Substitute cheddar for mozzarella or Monterrey Jack.
- Mushrooms: Replace button mushrooms with baby bellas.
What to Serve with Broccoli Casserole
This easy makeover broccoli casserole recipe is perfect for the holidays or a weeknight dinner any time of the year. Below are some serving suggestions:
Storage
- Make Ahead: Prepare the broccoli casserole (leaving off the crackers) a day in advance. Let it cool, cover it with foil, and refrigerate. The next day, let it sit on the counter while the oven preheats. Sprinkle it with the crushed crackers, spray the top with oil, and bake it for the instructed time until it’s warmed through.
- Refrigerate leftovers in an airtight container for 4 days.
- Reheat the broccoli in the microwave until warm.
More Broccoli Recipes You’ll Love
Yield: 10 servings
Serving Size: 3 /4 cup
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Preheat Oven: Set your oven to 350°F. Grease a 13×9-inch baking dish with vegetable oil spray.
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Steam broccoli until tender crisp, I like to do this in the microwave 2 minutes or on the stove with 3 tablespoons water 3 to 4 minutes.
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Prepare Homemade Cream of Mushroom Soup: Heat oil in a pot over medium heat and sauté mushrooms and garlic until softened. Stir in flour and cook for 1-2 minutes, stirring. Gradually add broth, bouillon and milk, whisking until smooth and thickened, 3 to 4 minutes. Add the sour cream and let it cool.
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In a large mixing bowl, mix the cooked broccoli with mayo, cheddar cheese, homemade soup, and beaten eggs until well combined.
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Assemble Casserole: Pour the broccoli mixture into the prepared baking dish, spreading it evenly.
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Sprinkle 1 cup of crushed buttery crackers evenly over the top. Spritz with oil.
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Place the dish in the preheated oven and bake for approximately 25 to 35 minutes, or until the casserole is set and the cracker topping is golden brown.
Last Step:
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Serving: 3 /4 cup, Calories: 197 kcal, Carbohydrates: 14.5 g, Protein: 10.5 g, Fat: 11 g, Saturated Fat: 4.5 g, Cholesterol: 58 mg, Sodium: 491.5 mg, Fiber: 2 g, Sugar: 10.5 g
