Heart-Healthy Creamy Broccoli Casserole

Indulge in the comforting goodness of this Heart-Healthy Creamy Broccoli Casserole, a light yet flavorful twist on the classic dish. Packed with fiber-rich quinoa, vibrant broccoli florets, and a creamy sauce made from low-fat Greek yogurt, almond milk, and nutrient-packed nutritional yeast, this recipe is a wholesome choice for anyone looking to enjoy a satisfying, guilt-free meal. Topped with golden, whole grain breadcrumbs for the perfect crunch, this casserole is loaded with heart-smart ingredients and seasoned to perfection with garlic, onion powder, and a hint of lemon juice for a zesty finish. Ready in under an hour, it’s an easy-to-make, vegetarian-friendly dish that’s perfect for meal prep, family dinners, or potlucks. Garnished with fresh parsley, it’s a comforting and delicious way to prioritize your health without sacrificing taste!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups Broccoli florets
• 1 cup Quinoa
• 2 cups Low-sodium vegetable broth
• 1 cup Low-fat Greek yogurt
• 1 cup Almond milk
• 0.25 cup Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Olive oil
• 0.5 cup Whole grain breadcrumbs
• 2 tablespoons Fresh parsley
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a bit of olive oil.

Step 2

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

Step 3

While the quinoa is cooking, bring a large pot of water to a boil. Blanch the broccoli florets for about 3 minutes until they are bright green and tender-crisp. Immediately drain and rinse under cold water to stop the cooking process.

Step 4

In a large mixing bowl, whisk together the low-fat Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, black pepper, salt, and lemon juice until smooth and well combined.

Step 5

Add the cooked quinoa and blanched broccoli to the yogurt mixture. Stir until all ingredients are evenly coated.

Step 6

Transfer the mixture into the prepared baking dish, spreading it evenly.

Step 7

In a small bowl, mix the whole grain breadcrumbs and olive oil until the breadcrumbs are well-coated.

Step 8

Sprinkle the breadcrumb mixture evenly over the broccoli and quinoa mixture in the baking dish.

Step 9

Bake in the preheated oven for 20 minutes, or until the top is golden brown and the casserole is heated through.

Step 10

Let the casserole stand for a few minutes before serving. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1672.2g)

Amount per serving	% Daily Value*
Calories	1622.5

Total Fat 53.1g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 29.4mg	0%
Sodium 3482.3mg	0%
Total Carbohydrate 220.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 56.6g
Protein 71.5g	0%

Vitamin D 166.3IU	0%
Calcium 900.0mg	0%
Iron 14.1mg	0%
Potassium 1286.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 17.4%

Carbs: 53.6%