High Protein Broccoli Bean Cheddar Bake – Cozy, Easy, and Satisfying

This is the kind of weeknight dinner that checks every box: hearty, budget-friendly, and loaded with protein. Think tender broccoli florets, creamy white beans, and a golden blanket of sharp cheddar, all baked into bubbly comfort. It’s simple to throw together, yet feels complete and nourishing.

Serve it with a light salad or a slice of crusty bread, and you’re set. Leftovers reheat well, so it’s also a smart choice for meal prep.

Why This Recipe Works

• Protein-packed and balanced: Beans and cheese bring serious protein, while broccoli adds fiber and vitamins. It fills you up without weighing you down.
• Simple pantry ingredients: White beans, cheddar, broth, and spices are easy to keep on hand.

  No special shopping trip needed.

• Comforting texture: The sauce is creamy without being heavy, and the topping bakes to a crisp, cheesy finish.
• Versatile base: Swap beans, change cheeses, or add grains. It adapts to what you have.
• Quick prep, minimal mess: Blanch broccoli, mix the sauce, and bake. Most of the work happens in one pan.

Ingredients

• 4 cups broccoli florets (fresh or frozen, bite-size)
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil or unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium vegetable or chicken broth
• 1/2 cup plain Greek yogurt or light sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan (optional, for extra savoriness)
• 1/2 cup whole wheat or panko breadcrumbs (optional, for topping)
• Red pepper flakes, to taste (optional)
• Chopped parsley or chives, for garnish (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish or similar casserole.

2. Par-cook the broccoli: Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes (fresh) or until just tender; 3–4 minutes if using frozen. Drain and set aside.

   You want it bright green and crisp-tender, not mushy.

3. Sauté aromatics: In a large skillet over medium heat, warm the olive oil or butter. Add onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
4. Make the sauce base: Sprinkle the flour over the onions and stir for 1 minute to form a roux.

   Slowly whisk in the broth, stirring constantly to avoid lumps. Simmer 2–3 minutes until slightly thickened.

5. Add creaminess and flavor: Remove the skillet from heat. Stir in Greek yogurt or sour cream, Dijon, smoked paprika, thyme, salt, pepper, and a pinch of red pepper flakes if using.

   Taste and adjust seasoning.

6. Fold in beans and broccoli: Add the rinsed white beans and par-cooked broccoli to the sauce. Stir gently to coat without smashing the beans.
7. Cheese it up: Stir in 1 1/2 cups of the shredded cheddar and the Parmesan (if using) until just melted and evenly distributed.
8. Assemble: Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup cheddar.

   If you like a crunchy finish, sprinkle breadcrumbs evenly over the top.

9. Bake: Bake for 18–22 minutes, until the edges are bubbling and the top is melted and golden. If you want extra browning, broil for 1–2 minutes at the end, watching closely.
10. Rest and serve: Let the bake sit for 5–10 minutes so it sets slightly. Garnish with chopped parsley or chives, then serve warm.

How to Store

• Refrigerator: Cool completely, then cover tightly.

  Store for 3–4 days. Reheat individual portions in the microwave or warm the whole dish at 325°F (165°C) until hot.

• Freezer: Freeze in an airtight container for up to 2 months. For best texture, skip the breadcrumbs before freezing and add them fresh when reheating.
• Reheat tips: If the bake looks dry after chilling, splash in a tablespoon of broth or milk before reheating to revive the creaminess.

Benefits of This Recipe

• High protein, high fiber: Beans and cheddar provide protein; beans and broccoli bring fiber.

  This combo supports satiety and steady energy.

• Budget-friendly: Canned beans and broccoli are affordable staples. Big flavor without a big bill.
• Family-approved comfort: The creamy, cheesy bake appeals to picky eaters while sneaking in a solid veggie serving.
• Meal prep friendly: Makes a generous pan, reheats well, and packs easily for lunches.
• Flexible for diets: Easy to adapt for vegetarian, gluten-free, or higher-protein needs with simple swaps.

Common Mistakes to Avoid

• Overcooking the broccoli: If it’s too soft before baking, it can go mushy in the oven. Keep it crisp-tender when you blanch it.
• Skipping the roux: The flour step helps the sauce thicken and prevents a watery bake.

  Don’t skip it, and cook it for a full minute.

• Adding yogurt over high heat: Yogurt can separate if boiled. Remove the pan from heat before stirring it in.
• Not seasoning enough: Beans and broccoli are mild. Taste the sauce and adjust salt, pepper, and Dijon so it’s flavorful before baking.
• Using pre-shredded cheese only: Bagged shreds can have anti-caking agents that limit melting.

  If possible, use at least part freshly grated cheddar.

Recipe Variations

• Extra-high protein: Stir in 1 cup small-curd cottage cheese with the yogurt, or add 1–2 cups cooked diced chicken or turkey.
• Spicy twist: Swap smoked paprika for hot paprika, add jalapeños, or use pepper jack for some kick.
• Different beans: Try chickpeas, navy beans, or black beans. Rinse well and keep quantities the same.
• Gluten-free: Use a 1:1 gluten-free flour for the roux and gluten-free breadcrumbs, or skip the crumbs.
• Lighter dairy: Use reduced-fat cheddar and nonfat Greek yogurt. Keep flavor with extra Dijon and a touch more paprika.
• Add whole grains: Fold in 1 to 1 1/2 cups cooked quinoa, farro, or brown rice before baking for more texture and staying power.
• Different cheeses: Mix cheddar with Gruyère, mozzarella, or Monterey Jack.

  A little blue cheese or feta adds tang.

• Roasted broccoli upgrade: Roast broccoli at 425°F (220°C) with olive oil, salt, and pepper until charred at the edges for deeper flavor.

FAQ

Can I use frozen broccoli without blanching?

Yes, but thaw it first and pat it dry. Excess moisture can water down the sauce. If using straight from frozen, expect a slightly softer texture and bake a few minutes longer.

What’s the best cheddar for this recipe?

Sharp or extra-sharp cheddar delivers the most flavor.

A mix of sharp cheddar and a good melting cheese like Monterey Jack gives both taste and stretch.

Can I make this dairy-free?

Use olive oil instead of butter, a plant-based cheese that melts well, and unsweetened plain dairy-free yogurt. Check labels for meltability and add an extra teaspoon of Dijon for flavor if needed.

How do I prevent a watery casserole?

Blanch broccoli briefly and drain well. Make sure the sauce thickens slightly before adding yogurt and cheese.

Avoid covering the bake while it’s in the oven so steam can escape.

Is this good for meal prep?

Absolutely. Assemble and refrigerate unbaked for up to 24 hours. When ready, add breadcrumbs and bake.

You may need to add 5–10 minutes to the bake time if starting from cold.

Can I skip the flour?

You can thicken with 1 tablespoon cornstarch whisked into cold broth instead of flour. Simmer until thick, then proceed as directed.

What can I serve with it?

A crisp side salad with lemon vinaigrette balances the richness. Garlic bread, roasted tomatoes, or a cup of simple soup also pair well.

Will kids eat this?

Most do.

Keep seasonings mild, chop broccoli smaller, and use a creamier cheese. You can also top with a light layer of crushed crackers for extra crunch.

Final Thoughts

This High Protein Broccoli Bean Cheddar Bake is wholesome comfort made easy. It’s the kind of recipe you can count on any night of the week, with ingredients you likely have in the pantry.

The balance of creamy sauce, tender veggies, and a cheesy top makes it satisfying without being fussy. Customize it to your taste, stash a few portions for later, and enjoy a meal that works as hard as you do.