Cheesy Potato & Broccoli Casserole

We’re officially deep into sweater weather cooking, and this cheesy potato and broccoli casserole has been one of my favorite comfort meals to come out of this series so far. It’s cozy, filling, and full of flavor but without that heavy, greasy feeling some casseroles leave behind. This is Day 22 of my 30-day Sweater Weather Plates series, and at this point, I’m all about meals that feel indulgent but still make sense.

What makes this dish work is balance. Instead of relying on loads of cheese and butter, this recipe builds flavor in layers. Garlic Cajun butter brings bold seasoning, so you don’t need much extra salt. Greek yogurt and low-fat milk create a creamy sauce that still feels rich without being overwhelming, and sharp cheddar means a little goes a long way. The result is a casserole that’s comforting but not heavy — cozy without the food coma.

One of my favorite things about this recipe is how customizable it is. If you like your broccoli slightly firm, you can add it later in the bake. Want more protein? White beans or chickpeas fit right in. Roasted red peppers add sweetness, green onions or parsley bring freshness, and a squeeze of lemon at the end wakes everything up. This is the kind of recipe that welcomes a remix.

From a health standpoint, this dish checks a lot of boxes. Keeping the potato skins on adds fiber, Greek yogurt boosts protein, and using bold spices helps cut back on extra fat and sodium. It’s meat-free, satisfying, and made with simple ingredients — perfect for weeknight dinners, meal prep, or when you want something warm and familiar that still aligns with your goals.

What you'll need:

• 2 lbs Yukon Gold or red potatoes, skins on

• 4 cups frozen broccoli florets

• 1 medium onion, finely diced

• 3 cloves garlic, minced

Sauce Base

• 2 tbsp Lux Kitchen Garlic Butter

• 1½ tbsp olive oil

• 2 tbsp all-purpose flour

• 1¾ cups low-fat milk or unsweetened oat milk

• ¾ cup plain Greek yogurt

Flavor Boost

• 1½ tsp Dijon mustard

• ½ tsp smoked paprika (optional)

• Black pepper, to taste

• Salt only if needed 

Cheese

• 1½ cups sharp cheddar, shredded

• ⅓ cup parmesan (optional but recommended)

Optional Crunch

• ½ cup whole-wheat panko breadcrumbs

• 1½ tsp melted Garlic butter (for topping)

What to do:

1. Preheat oven to 400°F. Lightly grease an 8×8 baking dish.

2. Boil potatoes in salted water for 7–8 minutes until just tender.

3. In a skillet, melt Garlic butter with olive oil over medium heat.

4. Sprinkle in flour and stir for 1 minute.

Slowly whisk in milk, then add Dijon, paprika (if using), and black pepper.

Simmer until lightly thickened.

5. Remove from heat and stir in Greek yogurt.

Add cheddar and parmesan, stirring until smooth.

6. Fold potatoes and broccoli into the sauce.

Transfer to baking dish.

Mix panko with melted Cajun butter and sprinkle on top.

7. Bake uncovered 30–35 minutes (make sure potatoes are tender).

Broil 1–2 minutes for a golden top.

🌿 WHY THIS DISH IS A HEALTHIER COMFORT OPTION

 Potato skins add fiber

Greek yogurt boosts protein and creaminess

Sharp cheddar = more flavor, less cheese needed

✨ OPTIONAL ADD-INS

White beans or chickpeas for protein

Roasted red peppers for sweetness

Fresh herbs or green onions

Lemon juice after baking to brighten the spice

If you recreate this casserole, tell me what you added — I love seeing how y’all make these recipes your own. Save it, share it, and tag me when you try it. Cozy season isn’t over yet.