Skip to main content New<> this month
Get the Allrecipes magazine

Healthy Broccoli Cheese Bake

Rated as 4.65 out of 5 Stars
29

"A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print
  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 25.9 13.2 19 408 Full nutrition

Explore more

Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

I made a keto-friendly version substituting 2 parts heavy cream and 1 part kefir for the milk, konjac root powder for the flour, and bacon bits for the bread crumbs. It was amazing!

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...