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Broccoli Cheese Casserole

Prep Time 30 minutes
Cook Time 20 minutes
Servings 6


  • 1 ¼ cups chicken broth
  • 3/4 cup milk, divided (I use 2%)
  • 1/4 cup all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 5 cups cooked and chopped broccoli florets
  • 1 cup plain Greek yogurt
  • 1/2 small yellow onion chopped
  • 1 cup freshly grated cheddar cheese (I use mild cheddar)


  • Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick spray. Set aside.
  • Combine chicken broth and 1/4 cup milk in a medium saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.
  • Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)
  • Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. (Around 5 minutes or so.) Remove from heat and let stand about 10 minutes to slightly cool.
  • In a large bowl, add cooked broccoli, soup mixture, yogurt and onion. Gently mix to combine everything. Pour mixture into prepared baking dish. Spread out evenly. Top with grated cheddar cheese.
  • Bake in preheated oven, uncovered, for 20 minutes or until hot, bubbly and cheese is melted. Remove from oven and serve warm. Enjoy!