Can I use frozen broccoli instead of fresh in this casserole?

Yes, with one adjustment. Thaw the florets fully and pat them very dry, then give them the full 10 minute dry roast, plus 2 extra minutes if they still look wet. Frozen broccoli holds more water, and the roast is what protects your sauce.

Why did my yogurt sauce curdle, and can I save it?

It curdled because the yogurt met boiling sauce. Whisk the pan off the heat for a full minute next time, and temper the yogurt with a spoonful of warm sauce first. A split sauce can usually be rescued by whisking in a tablespoon of cold milk, slowly, off the heat.

How far ahead can I assemble this casserole before Thanksgiving?

Assemble it up to 24 hours ahead, sauce and broccoli together, covered in the refrigerator. Keep the panko topping in a separate container and add it just before baking so it stays crisp, then add 5 to 7 minutes to the bake time.

What cheese can replace reduced fat cheddar without losing the sharp flavor?

An aged full fat sharp cheddar, used at 3/4 cup instead of a full cup, lands in nearly the same place for calories and tastes even stronger. Gruyere and aged Gouda also work at the same reduced quantity. Mild cheeses are the ones to avoid; you end up using more to taste them.

Does this casserole freeze well after baking?

The sauce freezes acceptably for up to a month, but the panko cap softens and the broccoli loses its bite. For a freezer plan, freeze the sauced broccoli without the topping, thaw overnight in the refrigerator, then add fresh panko and bake as written.

Healthy Broccoli Casserole at About 185 Calories a Serving

Ingredients

Scale

2 pounds broccoli florets, about 8 cups, cut into bite size pieces
1 tablespoon olive oil, plus 1 teaspoon more for the panko
1 tablespoon unsalted butter
1 small yellow onion, finely diced
2 garlic cloves, minced
3 tablespoons white whole wheat flour
1 1/2 cups 1 percent milk
3/4 cup plain nonfat Greek yogurt, at room temperature
1 cup shredded reduced fat sharp cheddar, divided
1/4 cup finely grated Parmesan
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
3/4 teaspoon fine sea salt, divided
1/2 teaspoon black pepper
1/2 cup whole wheat panko breadcrumbs

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Instructions

Heat the oven to 425°F. Spread the broccoli on a large rimmed sheet pan, toss with the tablespoon of olive oil and 1/4 teaspoon of the salt, and arrange it in one layer with room to breathe.
Roast for 10 minutes, until the florets are bright green with bronzed tips and just tender at the stem. Set aside and lower the oven to 375°F.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion for 4 to 5 minutes, until soft and sweet at the edges, then stir in the garlic for 30 seconds.
Sprinkle the flour over the onion and cook, stirring, for 1 minute, until it smells faintly toasty and looks like wet sand.
Pour in the milk a splash at a time, whisking after each addition so the sauce stays smooth. Simmer gently for 3 to 4 minutes, until it coats the back of a spoon.
Take the pan off the heat. Whisk in the Greek yogurt until fully blended, then stir in 3/4 cup of the cheddar, the mustard, nutmeg, remaining 1/2 teaspoon salt and the pepper.
Fold the roasted broccoli through the sauce until every floret is coated. Tip everything into a 2 quart baking dish and level the top.
Toss the panko with the teaspoon of olive oil and a pinch of salt. Scatter it over the casserole with the remaining 1/4 cup cheddar and all the Parmesan.
Bake at 375°F for 18 to 22 minutes, until the edges bubble and the top is deep golden. Rest 5 minutes before serving.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1
Calories: 185
Sugar: 5
Sodium: 390
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 17
Fiber: 4
Protein: 12
Cholesterol: 19