Broccoli Casserole (No Canned Soup)

This post may contain affiliate links. Read mine disclosure policy.

This healthy broccoli casserole is made from scratch (no canned soup), focusing on fresh ingredients and light swaps, all topped with crushed Ritz crackers. All the smooth flavor with fewer calories, perfect for 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 biscuits, this is a dish that graces many holiday tables. But as much as we love it, the traditional recipe can seem a bit heavy – full of mayonnaise, condensed soups and more.
wealth than we sometimes want in a Garnish. This revamped version keeps all the flavors you know and love, but lightens things up with smarter swaps and homemade touches. It’s the same cozy, satisfying meal, but with a more modern twist! For more healthy vegetables Casseroletry mine Spinach Gratin, Cauliflower “Mac” and cheeseand Zucchini Casserole.

What makes this broccoli casserole special?

I love when I get requests to change a recipe. Recently someone asked me to make this dish again. This is not a dish I usually make, so when I saw the ingredients using a cup of mayo and canned cream soups, I knew I would have to get creative.

Creamy foundation without over indulgence: Instead of a cup of mayo or store-bought condensed soup, this recipe uses light sour cream, a little mayo, and a homemade cream of mushroom soup substitute. The result is a creamy base with lower sodium content and no unnecessary preservatives.
Crispy topping without additional oil: By reducing the amount of crushed biscuits and omitting the melted butter, we preserve the golden crunch while reducing unnecessary fat.
Healthy Ingredients: Freshly sauteed mushrooms and garlic are used to make homemade creamy mushroom soup without the heaviness of processed options.
Dietary restrictions: Suitable for weight watchers, vegetarian

If you make this healthy broccoli casserole recipe, I will be glad to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Ingredients for Broccoli Casserole

Instead of canned soup, we make a simple cream of mushroom soup with fresh mushrooms and skimmed milk. The recipe card below has the exact measurements.

Broccoli: Use fresh or frozen broccoli. If using frozen, thaw and drain first.
Ingredients of the cream: Light sour cream and mayonnaise.
cheese: The semi-skimmed cheddar cheese melts, creating a rich cheesy layer that pairs perfectly with the broccoli.
Homemade cream of mushroom soup: Mushrooms, garlic, flour, broth, milk, chicken broth
eggs combine the ingredients together.
Crackers: Crumble butter crackers, such as Ritz, over the top of the dish.

How to make Broccoli Casserole

Here’s how to make this easy Broccoli Casserole recipe. See below for printing 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 over high heat. Place the broccoli in the basket and cook for 3 to 4 minutes.
Make cream of mushroom soup: Fry the mushrooms and garlic in oil over medium heat. Stir in the flour and cook for a minute. Whisk in stock, stock, and milk until smooth and thickened. Mix with the sour cream and leave to cool.
Combine all ingredients: Mix broccoli with mayonnaise, cheese, soup and eggs. Pour the mixture into a greased 13×9-inch baking pan, sprinkle with crushed crackers and spray with butter.
Bake the Broccoli Casserole at 350°F for 25 to 35 minutes.

Pour it into the baking dish. — Mix the soup with broccoli and cheese.

Variations

Gluten free: Skip the crackers or use gluten-free panko.
cheese: Replace the cheddar with mozzarella or Monterey Jack.
mushrooms: Replace the porcini mushrooms with baby bellas.

What to serve with broccoli casserole

This easy broccoli casserole recipe is perfect for the holidays or dinner during the week at any time of the year. Below are some serving suggestions:

Storage

Go ahead: Make the broccoli casserole (leaving out the crackers) a day ahead. Leave to cool, cover with foil and refrigerate. The next day, let it sit on the counter while the oven preheats. Sprinkle it with the crushed biscuits, spray the top with oil and bake it for the indicated time until heated through.
Refrigerate leftovers in an airtight container for 4 days.
Reheat microwave the broccoli until warm.

More broccoli recipes you’ll love

preparation: 15 minutes

chef: 55 minutes

Total: 1 hour 10 minutes

Production: 10 portions

Serving Size: 3 /4 cup

Preheat the oven: Set your oven to 350°F. Coat a 13 x 9-inch baking pan with vegetable oil spray.
Steam the broccoli until tender, I like to do this in the microwave for 2 minutes or on the stove with 3 tablespoons of water for 3 to 4 minutes.
Make Homemade Cream of Mushroom Soup: Heat oil in a saucepan over medium heat and sauté the mushrooms and garlic until soft. Add flour and cook for 1-2 minutes, stirring. Gradually add broth, stock, and milk, whisking until smooth and thickened, 3 to 4 minutes. Add the sour cream and let cool.
In a large mixing bowl, toss cooked broccoli with mayo, cheddar cheese, homemade soup, and beaten eggs until well combined.
To assemble the casserole: Pour the broccoli mixture into the prepared baking dish, spreading it 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.

Last step:

please leave a rating and comment let us know how you like this recipe! This helps our business thrive and continue to provide free, high-quality recipes for you.

Serving: 3 /4 cup, Calories: 197 kcal, Carbohydrates: 14.5 g, Protein: 10.5 g, fats: 11 g, Saturated fats: 4.5 g, Cholesterol: 58 mg, sodium: 491.5 mg, Fibers: 2 g, sugar: 10.5 g