Broccoli Casserole made from scratch with fresh broccoli, a lighter homemade creamy sauce, and a crispy Ritz cracker topping—no canned soup needed.
Healthy Broccoli Casserole
Broccoli Casserole is a comfort-food classic—creamy, cheesy, and topped with that irresistible layer of buttery crackers. But traditional versions can be a little heavy, often made with mayo and condensed cream soups. I wanted something just as cozy and nostalgic, so I revamped the recipe and tested it several times to lighten it up while keeping the flavor you expect. This healthier version uses fresh ingredients and a homemade lighter sauce, giving you the same satisfying casserole without the heaviness. For more healthy vegetable casseroles, try my Spinach Gratin, Cauliflower “Mac” and Cheese, and Zucchini Casserole.
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.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian
Ingredients
Instead of canned soup, we’re making a simple cream of mushroom soup with fresh mushrooms and fat-free milk. The recipe card below contains the exact measurements.
- Broccoli: Use fresh or frozen broccoli. If using frozen, thaw and drain it first.
- Creamy Ingredients: Light sour cream and mayonnaise.
- Cheese: Part-skim cheddar cheese melts, creating a rich, cheesy layer that pairs perfectly with broccoli.
- Homemade Cream of Mushroom Soup: Mushrooms, garlic, flour, broth, milk, chicken bouillon
- Eggs bind the ingredients together.
- Crackers: Crush buttery crackers, like Ritz, over the top of the dish.
How to Make Broccoli Casserole
Here’s how to make this healthy broccoli casserole recipe. See below for the printable 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 on high heat. Place the broccoli in the basket and cook for 3 to 4 minutes.
- Make the Cream of Mushroom Soup: Saute the mushrooms and garlic in oil over medium heat. Stir in the flour and cook for a minute. Whisk in the broth, bouillon, and milk until smooth and thickened. Stir in the sour cream and let cool.
- Combine all the Ingredients: Mix the broccoli with mayo, cheese, soup, and eggs. Pour the mixture into a greased 13×9-inch baking dish, sprinkle with crushed crackers, and spray with oil.
- Bake the broccoli casserole at 350°F for 25 to 35 minutes.
Variations
- Gluten-free: Omit the crackers or use gluten-free panko.
- Cheese: Substitute cheddar for mozzarella or Monterrey Jack.
- Mushrooms: Replace button mushrooms with baby bellas.
Serving Suggestions and Pairings
Thanksgiving/Christmas
This easy makeover broccoli casserole recipe is perfect for the holidays or a weeknight dinner any time of the year. Below are some serving holiday suggestions:
Weeknight Dinner
To make this with a weeknight dinner, here are some protein options that go well with this casserole:
Make Ahead and Storage
- Make Ahead: Prepare the broccoli casserole (leaving off the crackers) a day in advance. Let it cool, cover it with foil, and refrigerate. The next day, let it sit on the counter while the oven preheats. Sprinkle it with the crushed crackers, spray the top with oil, and bake it for the instructed time until it’s warmed through.
- Refrigerate leftovers in an airtight container for 4 days.
- Reheat the broccoli in the microwave until warm.
FAQ
Yes! This recipe uses a lighter homemade creamy sauce made with fresh ingredients instead of condensed soup. You still get the same rich, comforting texture but with fewer processed ingredients and a cleaner flavor.
You can use either, but fresh broccoli gives the best texture and prevents the casserole from becoming watery. If using frozen, thaw it first and pat it very dry to remove excess moisture.
The biggest culprit is excess moisture from the broccoli. Make sure it’s fully drained and patted dry, and avoid overcooking it before baking. Using a homemade sauce (instead of condensed soup or mayo) also helps the casserole stay creamy, not soupy.
More Broccoli Recipes You’ll Love
- Roasted Broccoli with Smashed Garlic
- Broccoli Cheddar Soup
- Broccoli Salad
- Broccoli and Cheese Twice Baked Potatoes
- Baked Broccoli Macaroni and Cheese
Broccoli Casserole Recipe
Ingredients
- 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.
Planning on serving this for Christmas. Can I make ahead and freeze or refrigerate?
Yes. Prepare the broccoli casserole (leaving off the crackers) a day in advance. Let it cool, cover it with foil, and refrigerate. The next day, let it sit on the counter while the oven preheats. Sprinkle it with the crushed crackers, spray the top with oil, and bake it for the instructed time until it’s warmed through.
If you use a can of mushroom soup, should we add any milk and/or sour cream?
If you prefer to use a can of mushroom soup, you don’t need to add milk or sour cream. The condensed soup will give you enough creaminess on its own. If you want it a little looser, you can whisk in 1–2 tablespoons of milk, but it’s totally optional. Just make sure the mixture isn’t too thin so the casserole still bakes up creamy and not watery.
So nice to have a tasty broccoli casserole that is healthy and not so full of calories. It tastes decadent and creamy. It’s more work to make your own mushroom soup base, but worth the effort! It’s also nice that you can make ahead and then just add the topping before baking. The leftovers also reheat well.
Thank you so much! I’m really glad you enjoyed it. Making the lighter homemade “soup” base is a little extra step, but I agree — it makes such a difference in the flavor and keeps it creamy without feeling heavy. And yes, the make-ahead option is a lifesaver during the holidays! So happy to hear the leftovers reheated well for you too.
We really enjoyed this! We don’t do mayo, so I subbed garlic sauce we had leftover from Greek take out. Nice and garlicky. I also only used one egg. That homemade cream of mushroom soup could be a meal in itself. Definitely will be a repeat side dish.
So happy you loved it! And I love that garlic sauce swap — such a smart way to use leftovers and add even more flavor. Using one egg works great too. And I agree…the homemade cream of mushroom base is so good it practically is a meal!
Sour cream is in the ingredients. But you don’t say when to add it. I was able to make a half recipe. Thanks for the soup substitute
Direction #3. 🙂
I was looking for a recipe to make. I saw the title of this saying no canned soup and immediately was drawn to this one. I will be making it this evening. Thank you for making this one without a canned soup!
I’m so glad the “no canned soup” caught your eye! The homemade base makes such a difference — still creamy and comforting but with so much more flavor. Hope you enjoy it tonight, and let me know how it turns out!
Fantastic! This hit the spot on a cold night. I made it as directed. Super easy to make, I threw in some pre cooked chicken tenders to round out the meal. My husband had 3 helpings. He loved it!
So happy to hear that! Love the idea of adding pre-cooked chicken—such an easy way to turn it into a full meal. And three helpings is the best compliment.
I’m about to make this. If not using the substitute soup do you just use 1 10oz can of soup?
Are there other options to cream soup that isn’t mushroom but still skinnytaste soup replacement?
Use celery instead
Hello, can you tell me the actual measurement for the chicken bouillon? Thanks so much! This looks like a dish I’d make all the time!
1 maggi or knorr cube
Can you use can of mushroom soup?
Sure just swap it for my homemade soup.
Would you use a while can? Thanks!
I’m going to make this for Christmas dinner (yum). I have the better than bullion, not the Knorr’s. How much do I use to substitute?
Any suggestions on how much better than boulion to use
I’d say a measuring tablespoon is the equivalent of a Knorr cube
Doesn’t matter. I never try to measure precisely Better than Bouillon because it does not alter the end result. Eye ball it and enjoy!
look on the jar it says but I belive it is 1 tsp (same as one cube)
It was delicious! I made it with the substitute recipe
Great!!