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Healthy Broccoli Cheese Bake

Rated as 4.58 out of 5 Stars

"A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs."
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Ingredients

1 h 35 m servings 235 cals
Original recipe yields 8 servings (8 cups)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  2. Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper, mushrooms, 1/4 teaspoon salt, and black pepper, stirring frequently, until mixture begins to brown, 12 to 15 minutes.
  3. Sprinkle flour over mushroom mixture and cook, stirring, 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil, stirring until smooth. Boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in cheddar and 2 tablespoons romano. Stir in broccoli and pour mixture into prepared baking dish.
  4. Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter.
  5. Bake, uncovered, until crumbs are golden and casserole is bubbling, about 40 minutes. Cool 5 minutes before serving.

Footnotes

  • Cook's Note:
  • A trick to popping the flavor of the Cheddar is to add a bit of romano or Parmesan cheese.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 235 calories; 10.3 g fat; 25.9 g carbohydrates; 13.2 g protein; 19 mg cholesterol; 408 mg sodium. Full nutrition

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Reviews

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  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This dish is outstanding! I had some leftover grilled chicken and some garbanzo beans, so I added those. I used extra sharp cheddar and asiago cheese, and did not add butter to the bread crumbs...

Most helpful critical review

I made this recipe as a stand-in for the traditional mushroom soup / mayo recipe because I wanted to halve the recipe and didn't want a half-can of mushroom soup left over. I am not typically a...

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This dish is outstanding! I had some leftover grilled chicken and some garbanzo beans, so I added those. I used extra sharp cheddar and asiago cheese, and did not add butter to the bread crumbs...

I made this recipe as a stand-in for the traditional mushroom soup / mayo recipe because I wanted to halve the recipe and didn't want a half-can of mushroom soup left over. I am not typically a...

loved this recipe. I added a pound of fresh asparagus to 2 cups of frozen broccoli {I had these 2 on hand.] Since I used half the amount of veggies, I cut the milk in half also. I always...

Excellent! Used fresh broccoli with great results!

This is delicious! My husband and I loved it!

Was totally pleased by this recipe. I only tweaked it lightly...used Orange Bell Pepper instead of Red (because that's what I had), Panko bread crumbs vs what was mentioned and only used Cheddar...

I added about a cup of leftover pork from andys-spicy-green-chili-pork and the juices that were with it to make it a complete meal. We loved it. Reheated the leftovers in the oven a couple of da...

I love this recipe but made some changes out of necessity. I didn't have any peppers, so I doubled the mushrooms. I used whole wheat flour and added toasted pecans and cooked rice. Spice it up...

would not change a thing, will add to our rotation.