Healthy Casserole

Looking for a healthy casserole recipe? How about this broccoli casserole from my favorite recipe source Skinnytaste.com?

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!

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.

Healthy Casserole Recipe: Broccoli Casserole

This healthy casserole recipe is a modern take on Broccoli Casserole is made from scratch (no canned soup) focusing on fresh ingredients and lightened-up swaps, all topped with crushed Ritz crackers.

Ingredients (makes 10 servings)

• ▢20 ounces broccoli florets or 2 packages, 10 oz each frozen chopped broccoli,
• ▢thawed and drained, 8 cups cooked
• ▢⅔ cup light sour cream
• ▢¼ cup mayonnaise
• ▢1 ½ cups grated part-skim sharp cheddar cheese, 4 ounces
• ▢Homemade cream of mushroom soup substitute, see below
• ▢2 large eggs, lightly beaten
• ▢22 crushed buttery crackers, such as Ritz about 2 1/2 ounces or 1 helping cup

Soup Replacement:

• ▢1 tablespoon olive oil
• ▢1 cup finely chopped mushrooms
• ▢1 clove garlic, minced
• ▢3 tablespoons all-purpose flour
• ▢1 cup low-sodium broth, chicken or vegetable
• ▢1 cup fat free milk, or unsweetened dairy-free milk
• ▢1 large chicken bouillon such as Knorr

Instructions

• Preheat Oven: Set your oven to 350°F. Grease a 13×9-inch baking dish with vegetable oil spray.
• 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.

• 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.

• In a large mixing bowl, mix the cooked broccoli with mayo, cheddar cheese, homemade soup, and beaten eggs until well combined.

• Assemble Casserole: Pour the broccoli mixture into the prepared baking dish, spreading it evenly.
• Sprinkle 1 cup of crushed buttery crackers evenly over the top. Spritz with oil.

• 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.