Broccoli Casserole
Serves: 8
This month's redux of vintage side dishes is a healthier spin on my family's Broccoli Casserole.
  • 1 tbsp butter
  • ¼ cup onion diced
  • 1 clove garlic minced
  • 8 oz mushrooms sliced
  • 1 tbsp all-purpose flour
  • 2 cups 1% milk
  • 1 cup reduced fat cheddar cheese divided
  • 2 large eggs lightly beaten
  • ½ cup plain Greek yogurt
  • 1 small avocado mashed
  • salt to taste
  • pepper to taste
  • 20 oz frozen chopped broccoli thawed
  • ½ cup panko breadcrumbs
  1. Spray a 2½ quart casserole dish with cooking spray and preheat oven to 350 degrees F.
  2. Melt butter in a large sauce pan. Add onions and garlic and saute until soft, about 3 minutes. Add mushrooms to pan and continue to cook until soft, about 5 minutes more.
  3. Add flour, stirring well. Gradually add milk and continue to stir to combine. Simmer until thickened, stirring often.
  4. Remove from heat and add ¾ cup of the cheese, stirring until melted. Set aside and cool slightly.
  5. In a bowl, combine eggs, yogurt and avocado. Add to cheese sauce and stir well. Season to taste with salt and pepper.
Recipe by Ann Dunaway Teh at