This creamy and Healthy Broccoli Casserole with ham is made with creamy cauliflower sauce. No cream or cans of cream soup whatsoever. A perfect healthy veggie-loaded dish to repurpose leftover ham.
This post is kindly sponsored by Crunchmaster. Their amazing gluten-free crackers are made with non-GMO, real ingredients that you can pronounce. And they give the perfect healthy crunch to this comfort food casserole.
This post contains affiliate links
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This healthy Cauliflower Broccoli Casserole is actually my mom's recipe. I believe it is one of the dishes that made me grow up as a vegetable lover.
I adapted her recipe to make it a little healthier. Originally, the veggies are baked in a creamy white sauce made from butter, flour and cream.
But I managed to sneak even more vegetable servings into this already veggie-loaded dish with a creamy cauliflower sauce.
How to Make A Healthy Broccoli Casserole
I am considering this a healthy ham casserole recipe because it is loaded with vegetables. The main ingredients are broccoli and cauliflower florets.
And secondly, instead of a cream + butter + flour white sauce or cans of processed cream of something soup, my sauce is mainly made from cauliflower! And I dare say you might not taste a difference.
This healthy cauliflower 'Alfredo' sauce still is creamy and oh-so-delicious.
In order to make it taste great (and not all veggie-ish), caramelized onions and garlic are pureed with the cooked cauliflower to create a wonderful flavorful sauce! And then of course there are cheese and ham in this casserole dish.
I let you decide for yourself if these are healthy enough for you. Personally, I think these 2 ingredients might be the reason my mom was able to make us kids eat and actually LOVE cauliflower and broccoli.
Growing up I never understood the other children who hated these veggies. Actually - I still don't.
I made this animated GIF as a fun way to show you the layers that go into this healthy broccoli and cauliflower bake.
First there are the broccoli and cauliflower florets, then the diced ham, creamy cauliflower sauce, cheese and at the end crushed up Crunchmaster crackers for a final layer of crunch.
More Tips for making this Healthy Broccoli Casserole Recipe
- I boil the cauliflower and broccoli florets in salted water until they just start to get tender. Alternatively, you could also steam the vegetables until they are just softened.
- The creamy cauliflower sauce can be made ahead and stored in the fridge or frozen. With prepared sauce the prep time for this healthy vegetable casserole recipe goes down to about 10-15 minutes!
- Ham was the original animal protein my mom always added to this healthy broccoli and cauliflower casserole. But you can definitely switch it up. Make it vegetarian or turn this into a broccoli casserole with chicken. Use shredded rotisserie chicken in that case.
- There isn't a lot of cheese in this hamd and vegetable casserole recipe. But if you want to make it entirely dairy-free, you could omit the cheese. (And use coconut oil and dairy-free milk in the sauce)
Why Crunchmaster Crackers?
I was recently introduced to Crunchmaster crackers and have fallen absolutely in LOVE!!
Unlike any other crackers, they aren't made from refined white flour or re high in unhealthy trans fats. In fact, they are actually gluten free, made from simple non-GMO ingredients that I know can all pronounce, and they are BAKED!
And most importantly, they taste awesome. The satisfying crunch and savory flavors are spot on!
The resealable bags they come in are also really handy. That way I don't have to go scrambling for a bag clip to keep the crackers crunchy for the next time.
And for this crunchy cracker casserole topping, I could just crush them up right in they bag they came in. No need for another plastic baggy.
Where to buy Crunchmaster Crackers
Recently took a couple of bags to a potluck and everyone else loved them just as much as me and kept asking me where they could get them.
Crunchmaster Crackers are available at many major retailers like Target, Whole Foods, or Walmart. Be sure to use the storefinder to find a retailer near you and to check on specific selections.
Alternatively, the crackers are also available on Amazon.
Items I used for making this healthy ham casserole
To blend up the creamy cauliflower sauce I use my trusted Vitamix blender.
Although any large casserole dish will work for this recipe, I still love my Pyrex glass casserole dish. It comes with a lid that makes transports to potlucks really easy.
I used Crunchmaster's Sea Salt Multi-Grain Crackers to give this cauliflower and broccoli casserole a satisfying crunch topping.
Want more? Try these healthy broccoli recipes
- This Chicken & Brown Rice Casserole also uses broccoli and this creamy cauliflower sauce
- And so does this Cheesy Tortellini Bake
- When time is short, this easy Ginger Beef Broccoli Stir Fry is a quick dinner solution
- And for a salad try this Broccoli Strawberry Salad with creamy poppy seed dressing
Recipe
Healthy Cauliflower Broccoli Casserole with Ham
Ingredients
For the creamy cauliflower sauce:
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter or coconut oil
- 2 pounds (900 g) cauliflower divided
- ½ cup (125 ml) water or broth
- ¾ cup (175 ml) milk or dairy-free alternative
- ½ teaspoon salt
For the Casserole:
- 1 pound (450 g) broccoli
- 7 ounces (200 g) cooked ham diced
- 1 heaping cup (150 g) cheese shredded
- 3.5 ounces (100 g) Crunchmaster Multi-Grain crackers crushed
Instructions
- Cut the onion into thin slices. Slice the garlic cloves. Melt the butter in a skillet on low heat, add onion slices and garlic and sauté on low until the onions are golden and caramelized (about 20 minutes).
- Bring a large pot of salted water to a boil. Cut half of the cauliflower (1 pound) into florets and cook in broth until tender (5-7 minutes). Use the stem parts of the cauliflower heads for the sauce and leave most of the florets whole for the casserole.
- To make the creamy white sauce, place tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth and set sauce aside.
- Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into florets. Bring the large pot of salted water to a boil again and cook the cauliflower florets for 5 minutes. Add the broccoli florets and cook another 3 minutes. Drain, then place cauliflower and broccoli in a large casserole dish (at least 9x13-inches) together with the diced ham.
- Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Add the crushed Crunchmaster Multi-Grain Crackers over the cheese.
- Bake for 20-30 minutes until bubbly with a golden colour.
Notes
Nutrition
Pin for later?
Random Questions
Yes, broccoli casserole freezes beautifully. Make sure to store it in an airtight container or freezer-safe bag for up to 3 months.
Absolutely, fresh broccoli can be used instead of frozen. Just blanch it briefly before incorporating it into the casserole for optimal texture.
Broccoli casserole pairs well with various options, including grilled chicken, roasted vegetables, or a fresh green salad for a balanced meal.
The calorie count can vary based on specific ingredients, but a typical serving of broccoli cheese bake contains around 200-300 calories, depending on portion size and ingredients used.
Disclosure: Thank you Crunchmaster for sponsoring this post.
This post includes affiliate links. Thank you for your support in making Leelalicious possible. I really appreciate it!
Sharon S
This was tastier than I expected considering there are no spices of any kind. I doubled the cheese and omitted the crackers. A good way to use leftover ham.
Jennifer @ Leelalicious
Thanks for your lovely review, Sharon! More cheese is always a good idea. 🙂
Mary
SO scrumptious! And, so easy to make. I used bacon rather than ham as that was what was in the fridge, and believe me the recipe did not suffer. My daughter, who is at that "Tween picky eating" stage, loved it and ate her entire serving. The rest of us were mighty impressed as well. I wonder if soaked cashews added to the creamy sauce might make it even more creamy? Hmmm, something to test. Thanks for posting this, it was amazing.
Jennifer @ Leelalicious
Hi Mary! I am so glad that you and your daughter enjoyed this recipe! Adding soaked cashews is definitely an intriguing idea and would boost the protein in the recipe.
Melissa from South Africa
This is truly delicious !!! i used chicken strips and bacon bits as my protein and added musrooms to the slow cooked onions for the cauli sauce! I also boiled my veggies in veggie stock and used the broth ( as the recipe says ) 10/10 .
This is the first of your recipe"s that i have tried. You are amazing ! Coconut flour bread next.
Thankyouuuuuu
Phyllis E Apkarian-Gaumond
I tried this the other day, and the sauce is outstanding....creamy, sweet (due to the vidalia onion I used), after 20 minutes on low saute, processed in food processor was perfect. I used non-dairy coffee creamer, and enjoyed a casserole with crumbs that I could eat. I used Schar gluten-free entertainment crackers, and pulsed them in the food processor after I removed as much of the sauce that I could. This is one of my all-time favorites, and a springboard for other veggies, asparagus, green beans, etc.
myra
Will make it again as it was received well. It will take me less time next time now that I know what I am doing. I swapped the crackers for small new potatoes - delicious
Parth Rathod
This looks delicious, I would love to try it
thank you for sharing
Veena Azmanov
Such an awesome way to eat veggies. I love cauliflower and broccoli in a casserole and you just added a whole lot of comfort in there. yum!
Jacque Hastert
My kiddos would devour this!
Elizabeth
This looks like such a tasty way to get your veggies in!
Lauren
This looks like the perfect weeknight dinner! Saving for later!
Melanie | Melanie Makes
A great post-holiday meal for sure - such a great use for leftovers!
Mar
This casserole sounds awesome! I would steam all the veggies instead of boiling them, this way you keep a bit more of their "goodness" and end up with less liquid at the bottom 🙂
Trying it tonight, thanks for the recipe!!!
Regina
Good idea!
Renee Schouten
Hi,
Is there some way to make this casserole for less people?
Thanks,
Renee
Regina
You could definitely half the recipe and bake it in a 8x8-inch pan instead.
LB
Very good ...just cooked this up for my 90 year old Mom and me. We both loved it!
Regina
Oh I love to hear that you got to enjoy this with your mom! This is a recipe that is very closely inspired by my mom's cooking, so this just warms my heart.
Dawn
This sounds delicious!!!! And what do you know, I have everything here to make it I know what I'm making tonight.
Regina
Awesome! I love it when I happen to have all ingredients for a recipe on hand 🙂
Danielle
This came out soooo good. I added a little sour cream to the sauce but otherwise stuck to the recipe. Excellent!
Regina
Wonderful to hear that, Danielle!
Lauren
Can you freeze recipe??
Regina
Sorry Lauren, I have never tried it. I have a feeling the texture of the veggies may be off after freezing & thawing.
T PORTLOCK
I am always looking for healthier options for my lunch crowd. Yum. It was a great success. I did it with chicken in place of of ham. Thank you this great healthy option!
Regina
Yay I am so happy to hear that this was a great success for a crowd even 😀
Sharron Lszechko
Thank you so much for sharing this wonderful recipe. I will be trying it very soon, but would like to try using frozen veggies in placer of fresh. As the market close to me does not always have the fresh on hand, can it be made from frozen?
Thank you so much for you help and I look forward to this and many more veggie recipes as well. Again, my many thanks.
Regina
I am thinking it should work with frozen veggies too, although I have never tried it myself. Let me know how it turns out 🙂
Alanah
Reserve ½ cup of broth, drain the rest.
What does that mean ??
Please elaborate 🙂 🙂
Regina
You'll need 1/2 cup of broth from cooking the veggies for the sauce. You can discard the rest
Laura
Discard? Never! Save for soup or to cook rice in!!!
jessi
Made this last night and it was so good!! I had to drain it because it got pretty runny but I added just a dollop of Dijon mustard when I reheated it today. Holy cow that was a game changer! So so so good!!! Thanks for the recipe!!!!
Regina
Hey Jessi, yes you are right, the veggies will weep some water (probably should mention that in the post 😉 Adding mustard sounds delicious!
Jennay
Hey Regina! Love this recipe!! I've added your recipe on my Top 5 Pinterest Finds post this week! Hopefully it will bring you some new visitors! Hope your doing well. =)
Regina
Thank you so much for sharing my post. Appreciate it so much! I am doing well. Cut down to part time work which leaves me with more blogging time at least until baby arrives in about 8 weeks 😉
Faith @ Pixie Dust Kitchen
I love that you took a family recipe and made it heathier! I love doing that too. Especially with casseroles where there are so many heavy cream sauces. I love the idea of using cauliflower to make a cream sauce- I'll definitely have to give that a try sometime. And YES for a way to sneak in extra veggies too!
Regina
Cauliflower white sauce is really awesome! I tried it first for healthier mac n cheese and both hubby and I loved it. So I had to try it for this family recipe as well. More power to veggies 😉
Angie (@angiesrecipess)
I don't understand why some people hates these two veggies (my husband belongs to one of them)...they are my absolute favourites! The casserole looks awesome, Regina.
Regina
Right? How could you not love them? Thank you so much for your sweet comment, Angie!
angela perera
Hi there,
thank you very much for the wonderful recepie of vegetables. . .Its so nice to hear about your mom had
done great mom doing this type of cooking when you are still small. This is going to help me to do a nice servingto a patient who only eats vegetables! And you did a great job by publishing this wonderful plate for all who will enjoy for sure! Good luck and God Bless!
Regina
I am so happy to hear this recipe will be a good inspiration for you, Angela 🙂 Simply leave out the ham for your patient who eat only vegetables.