Broccoli Cheddar Casserole, Slimmed Down Just In Time For The Holidays

Broccoli Cheddar Casserole with Whole Wheat Panko Crumbs

This broccoli cheddar casserole is slimmed down by replacing mayonnaise with O% fat Greek yogurt, replacing heavy cream with half and half milk and using reduced fat cheddar cheese, but I promise you would never even notice! This holiday favorite is no longer just a guilty pleasure – it now offers 9 g protein per serving and contains 186 less calories, 21 g less fat and 5 g less saturated fat per piece than the original version!*


*original nutritional analysis calculated using regular mayonnaise, heavy cream and traditional breadcrumbs

Ingredients (serves 18):

3 1/2 large heads broccoli, cut into florets (about 11 C florets)

1/4 C butter or margarine (I like Smart Balance Light)

1/2 C all-purpose flour

2 C 0% fat, plain Greek yogurt

3/4 tsp kosher salt

1/2 tsp ground black pepper

1/8 tsp ground nutmeg

2 C grated, reduced-fat cheddar cheese

1 1/2 C whole wheat panko

1 C half and half milk

Nonstick vegetable oil cooking spray

Cream sauce is almost finished!

Cream sauce is almost finished!


1. Preheat oven to 325 degrees Fahrenheit.

2. Boil broccoli florets until bright green and tender, approximately 5 minutes. Drain and pat dry with a paper towel. Set aside.

3. Melt butter in medium-sized saucepan. Add 1/4 C flour.

4. Mix Greek yogurt with remaining 1/4 C flour in medium-sized bowl. Take 1 Tbsp of butter/flour mixture and stir into yogurt mixture in order to prevent curdling.

5. Add yogurt mixture, 1/2 tsp salt, ground black pepper, nutmeg, half and half, and 1 C cheddar cheese to saucepan.

6. Cook sauce on low heat until sauce is smooth and thickened, stirring occasionally.

7. Spray 9 x 13 inch casserole dish with nonstick vegetable oil cooking spray. Transfer broccoli into casserole dish and spread in a thin, even layer. Pour cream sauce over broccoli and use a large spoon to distribute sauce and broccoli evenly. Top with remaining cheddar cheese and whole wheat panko crumbs. Add remaining kosher 1/2 tsp kosher salt to topping and bake in oven about 50 minutes, until the top is golden brown and the casserole is heated through.

8. Cut casserole into 6 x 3 rows to yield 20 servings. Enjoy!

Ready to bake in the oven!

Ready to bake in the oven!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 112, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Carbohydrates 11 g, Fiber 1 g, Protein 9 g, Sodium 222 mg, Calcium 110 mg


2 thoughts on “Broccoli Cheddar Casserole, Slimmed Down Just In Time For The Holidays

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