Healthy Broccoli Mushroom Casserole Recipe

I’m so excited to share this Healthy Broccoli Mushroom Casserole Recipe with you! It’s one of those dishes that feels indulgent but is packed with simple, wholesome ingredients you can feel great about. When I first made this, I was amazed at how creamy and comforting it was without needing any cheese or cream – just fresh veggies, a touch of smoky paprika, and a crispy golden topping. Whether you’re looking for a nutritious side or a light main, this casserole will become your go-to. Stick with me, and I’ll walk you through everything to make it turn out perfect!

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Ingredients You’ll Need

For this Healthy Broccoli Mushroom Casserole Recipe, I like to choose fresh, firm broccoli and mushrooms to get the best texture. You’ll also want to have good-quality olive oil and smoked paprika, which adds a beautiful depth of flavor. Feel free to use your favorite milk option – I often switch between low-fat dairy and almond milk depending on what I have on hand.

• Broccoli Florets: Fresh broccoli works best here; try to grab tight, crisp florets for steaming.
• Olive Oil: Adds a subtle richness while keeping things heart-healthy.
• Garlic Cloves: Minced fresh garlic is essential for that warm, savory undertone.
• Yellow Onion: Choose a medium, firm onion for a great balance of sweetness and texture.
• Button Mushrooms: Sliced or quartered, they soak up flavors and add umami.
• Smoked Paprika: This is my secret weapon to bring smoky warmth without any heat.
• Milk (Low-fat or plant-based): Creates the creamy sauce without heaviness – I love using unsweetened almond or oat milk sometimes.
• Cornstarch: Helps thicken the sauce beautifully so it clings to the veggies.
• Sea Salt and Pepper: To season perfectly; taste as you go for the best results.
• Whole-Wheat Panko Breadcrumbs: For that crispy, golden topping; easily swapped for gluten-free options if needed.

Variations

I love how flexible this Healthy Broccoli Mushroom Casserole Recipe is, so I often tweak it based on what’s in my fridge or the season. Feel free to swap out mushrooms for cremini or shiitake, or add a handful of chopped spinach for extra greens. You can make it vegan by using plant-based milk and skipping the egg if you add any binding agents.

• Add Cheese: When I want it a little richer, I sprinkle some grated Parmesan or mozzarella on top before baking – it’s a hit with my family!
• Spice it Up: If you like a little kick, add a pinch of cayenne or chili flakes along with the smoked paprika.
• Gluten-Free: Use gluten-free panko breadcrumbs or crushed nuts like almonds to keep it crunchy and allergy friendly.
• Extra Protein: Stir in cooked shredded chicken or cottage cheese for a heartier meal.

How to Make Healthy Broccoli Mushroom Casserole Recipe

Step 1: Prepare and Steam the Broccoli

Preheat your oven to 350°F and lightly spray a 2-quart baking dish with cooking oil spray, so nothing sticks. I always find this step keeps clean-up a breeze. Next, steam your broccoli florets until just tender — about 4-5 minutes usually. You want them soft enough to enjoy but with enough bite so they don’t turn mushy in the casserole. Set them into your prepared baking dish once done.

Step 2: Sauté the Onion, Garlic, and Mushrooms

While your broccoli is steaming, heat the olive oil in a large pan on medium heat. Throw in your diced onions and cook until they turn translucent and sweet — this usually takes 3-4 minutes. Then add the minced garlic, mushrooms, and smoked paprika. Keep stirring occasionally for 5-6 minutes so everything softens nicely and the mushrooms release their juices. This mixture brings so much flavor depth to the casserole.

Step 3: Make the Creamy Sauce

In a small pot over medium heat, whisk together the milk, cornstarch, sea salt, and pepper. Keep stirring constantly so it doesn’t clump — you’ll start to see it thicken after 2-3 minutes. This sauce is the magic that holds the casserole together with a silky texture without any cream or cheese.

Step 4: Assemble and Add the Topping

Pour the cooked onion and mushroom mixture over the steamed broccoli in your casserole dish. Then drizzle the thickened milk sauce evenly on top. Clean your pan with a paper towel, lightly spray it with cooking oil spray, and toast the panko breadcrumbs over medium heat until they’re golden and crunchy — this step adds a delicious texture contrast once baked. Sprinkle the toasted breadcrumbs over the casserole.

Step 5: Bake and Enjoy!

Pop your casserole into the preheated oven and bake for about 30 minutes. You’re looking for the topping to be golden brown and the sauce bubbling lightly around the edges. Once out of the oven, let it cool for a few minutes before serving so it sets nicely. I love slicing into it to get that perfect scoop of tender broccoli, savory mushrooms, and crunchy topping — it’s pure comfort food, guilt-free!

How to Serve Healthy Broccoli Mushroom Casserole Recipe

Garnishes

I personally like to top this casserole with freshly chopped parsley or a sprinkle of nutritional yeast for a cheesy flavor without dairy. A few thin lemon zest strips on top can brighten the whole dish beautifully, especially if you’re serving it for guests.

Side Dishes

This casserole pairs wonderfully with a simple protein like roasted chicken breast or baked tofu. On lighter days, I love serving it alongside a fresh green salad or quinoa for a balanced meal full of fiber and protein.

Creative Ways to Present

For holiday dinners, I like to bake this casserole in individual ramekins and top each with a sprig of thyme or rosemary. It looks so elegant and festive! Plus, it’s easy to portion out for guests and keeps the crispy topping intact.

Make Ahead and Storage

Storing Leftovers

I usually let the casserole cool completely before storing it in an airtight container in the fridge. It keeps really well for 3-4 days. When I reheat, I find that warming it slowly helps maintain that creamy texture without drying out.

Freezing

If you want to freeze leftovers, I recommend freezing without the toasted breadcrumb topping; add fresh breadcrumbs when reheating for best crunch. Make sure to thaw it overnight in the fridge before baking at 350°F until warmed through and bubbly.

Reheating

I reheat this casserole in the oven at 325°F, covered loosely with foil so it warms evenly. Then, I remove the foil last 5 minutes to let the top crisp back up. Microwaving works for a quick fix but the oven really brings back the original texture.

FAQs

Final Thoughts

This Healthy Broccoli Mushroom Casserole Recipe has earned a permanent spot in my kitchen rotation because it’s easy, nutritious, and always loved by everyone who tries it. I hope you’ll enjoy making it as much as I do—and remember, tweaking it to suit your taste or pantry is half the fun. Once you get that creamy sauce just right and the golden breadcrumb crunch on top, you’ll see why my family goes crazy for this humble casserole. Give it a try and let me know how it turns out!

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