Healthy Cheesy Broccoli Casserole
Indulge in the comforting goodness of this Healthy Cheesy Broccoli Casserole, a guilt-free twist on a classic family favorite! Packed with tender, nutrient-rich broccoli florets, protein-packed quinoa, and creamy Greek yogurt, this casserole is as wholesome as it is flavorful. The dish features a rich blend of sharp cheddar and Parmesan cheeses, creating a luscious, savory sauce that pairs perfectly with the crunchy whole wheat panko breadcrumb topping. A dash of smoked paprika adds a subtle depth of flavor, while fresh parsley brightens every bite. Ready in under an hour, this easy-to-make casserole is the perfect side dish for dinner or a hearty vegetarian main course that will impress any crowd. With keywords like "healthy broccoli casserole," "cheesy casserole recipe," and "quinoa broccoli bake," this recipe is a must for families seeking a nourishing and delicious meal everyone will love!
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Recipe Information
Ingredients
- 6 cups broccoli florets
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 cup cooked quinoa
- 1.5 cups plain Greek yogurt
- 1 cup low-sodium vegetable broth
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups, grated Parmesan cheese
- 0.5 cups whole wheat panko breadcrumbs
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray or oil.
Steam the broccoli florets until tender-crisp, about 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
In a large mixing bowl, combine the cooked quinoa, Greek yogurt, vegetable broth, shredded cheddar cheese, Parmesan cheese, sautéed onion mixture, smoked paprika, salt, and black pepper. Stir until well mixed.
Gently fold in the steamed broccoli florets into the mixture until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs and 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Place the casserole in the preheated oven and bake for 25–30 minutes, or until golden and bubbling.
Remove from the oven and allow it to cool for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 29.2 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2499 mg | 192% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
