Low Sodium Creamy Broccoli Casserole
Indulge in a guilt-free comfort dish with this Low Sodium Creamy Broccoli Casserole, a healthier twist on a classic favorite! Packed with fresh broccoli florets, this casserole is layered with a velvety homemade sauce made from unsalted butter, low sodium chicken broth, and sour cream, delivering rich flavor without the excessive salt. Topped with a melty layer of reduced-fat cheddar cheese and a golden crust of seasoned panko breadcrumbs and fresh parsley, every bite is a delightful blend of creaminess and crunch. Perfect for family dinners or holiday gatherings, this recipe is quick to prepare, taking just 50 minutes from start to finish, with only 20 minutes of prep time. Whether you’re watching your sodium intake or simply craving a wholesome side dish, this casserole is guaranteed to impress while keeping things light and nutritious.
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Recipe Information
Ingredients
- 6 cups fresh broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup low sodium chicken broth
- 0.5 cup low sodium sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme leaves
- 0.5 teaspoon ground black pepper
- 1 cup shredded reduced-fat cheddar cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish with unsalted butter or cooking spray.
Bring a large pot of water to a boil and add the broccoli florets. Blanch them for about 3 minutes until bright green and just tender. Drain well and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for about 1 minute until the mixture is well combined, forming a roux.
Gradually whisk in the milk and low sodium chicken broth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in the low sodium sour cream, garlic powder, onion powder, dried thyme, and ground black pepper. Mix until smooth.
Place the blanched broccoli into the prepared baking dish. Pour the creamy sauce evenly over the broccoli.
Sprinkle shredded reduced-fat cheddar cheese evenly over the top of the broccoli and sauce.
In a small bowl, combine the panko breadcrumbs with the chopped fresh parsley, then sprinkle this mixture over the cheese.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Allow the casserole to cool for a few minutes before serving. Enjoy your low sodium creamy broccoli casserole!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 33.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1752 mg | 135% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2940 mg | 63% | |
*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.
