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Broccoli is a superfood that’s low in calories, high in fiber and loaded with vitamins, minerals, antioxidants and phytochemicals. It’s versatile and works well in soups, pasta dishes, salads and straight up as a vegetable side dish.

We eat broccoli often as a side dish and I’m always looking for ways to change it up. In this recipe, I topped it with a yogurt mustard sauce and cheddar cheese. The casserole was baked until it was heated through and the cheese was melted.

This dish is a nice addition to a special occasion or holiday meal. It can be easily scaled up and taken to a work or potluck affair.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Broccoli
  • Plain non fat yogurt
  • Light Miracle Whip
  • Yellow Mustard – I used regular yellow mustard. If you want a zing to your sauce, substitute in Dijon or spicy brown mustard.
  • Garlic powder
  • Salt
  • Black pepper
  • Kraft shredded fat free cheddar
  • Velveeta shreds

Making the Broccoli Dish

  • The night before or several hours before use, place the yogurt in a coffee filter lined strainer set inside of a bowl and refrigerate to thicken the yogurt.
  • Arrange the broccoli florets in a casserole dish. Microwave on high until they are fork tender.

  • Place the yogurt, light Miracle whip, mustard and seasoning in a bowl and mix together. Taste and add more garlic powder or mustard if you think it’s needed.

  • Place dollops of the yogurt mustard sauce over the broccoli and use the back of a spoon to smooth it out over the top of the casserole.

  • Mix the shredded cheddar cheese and Velveeta shreds together on a separate plate and then sprinkle it over the top of the yogurt sauce.

  • Place the casserole in the oven to heat it through and melt the cheese.

 

  • Remove from the oven and let rest briefly. Serve up the broccoli and enjoy. Refrigerate leftovers.

Serving Ideas

  • This side dish pairs well with most proteins.
  • A casserole dish full of this cheesy broccoli makes a nice addition to a special occasion or holiday meal.
  • You can add shredded or chopped chicken breast to this dish and turn it into a full meal casserole.
  • This recipe can be scaled up and taken to a potluck or work affair.

WW 1 pt per serving, 3 pt for entire recipe

Cheesy Broccoli with Mustard Yogurt Sauce

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Prep Time: 20 minutes
Cook Time: 15 minutes
Drain & Chill TIme: 2 hours
Total Time: 2 hours 35 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 68.8kcal

Equipment

  • strainer
  • coffee filter
  • mixing bowl
  • Wooden spoon
  • casserole dish

Ingredients  

Yogurt Sauce Ingredients

  • ½ c plain non fat yogurt
  • 2 tbsp light Miracle Whip
  • 2 tbsp French's yellow mustard (see note at bottom)
  • ¼ tsp black pepper
  • 1 pinch salt
  • ½ tsp garlic powder, add ¼ tsp at a time

Broccoli Portion of Dish

  • 1 large crown of broccoli
  • 4 tbsp Kraft shredded cheddar cheese
  • 2½ tbsp Velveeta shreds

Instructions

  • Place the yogurt into a coffee filtered lined strainer and set the strainer inside of a bowl. Cover the top of the strainer with plastic wrap. Place the yogurt in the refrigerator over night or at least 2 hr before use to drain away the liquid and thicken the yogurt.
  • Preheat the oven to 375℉.
  • Remove the florets from the crown of broccoli. Rinse them off and dry them on a paper towel.
  • Arrange the broccoli florets in a casserole dish. Pack them in close together. Microwave on high for 2-3 min until they are fork tender. Remove from the microwave and set aside.
  • Place the thicken plain non fat yogurt into a mixing bowl. Add the light Miracle Whip, yellow mustard, salt, pepper and ¼ tsp of the garlic powder. Mix everything together and take a taste. Add another ¼ tsp of garlic powder if it is needed. You want to taste the garlic but you don't want it to be overwhelming.
  • Drop dollops of the yogurt mixture over the top of the broccoli florets. Use the back of a spoon and spread it over the top of the florets.
  • On a plate mix the fat free shredded cheddar and the Velveeta shreds together. Evenly spread the cheese mixture over the top of the yogurt mustard sauce.
  • Place the broccoli dish in the preheated oven and bake for 10 - 15 min at 375℉. The broccoli was already fork tender. You are looking to heat it through and melt the cheese on top.
  • Remove the broccoli dish from the oven when done. Let sit for 5 min and then serve and enjoy. Store leftovers in the refrigerator.

Notes

I used French's yellow mustard. If you want a tangier sauce, you can substitute in spicy brown mustard or Dijon mustard.

Nutrition

Serving: 1serving | Calories: 68.8kcal | Carbohydrates: 9g | Protein: 5.8g | Fat: 1.2g | Saturated Fat: 0.3g | Sodium: 401mg | Fiber: 3.8g | Sugar: 3.3g
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