Updated Vegetarian Broccoli Casserole


  • 6 oz. whole grain flat noodles
  • 7 cups chopped broccoli
  • 2 lbs. button mushrooms, sliced
  • 3 Tbsps. olive oil
  • 1/4 cup white wine
  • 3 cups fat-free ricotta cheese
  • 1 cup fat-free plain Greek yogurt
  • 3 eggs
  • 1/2 cup almond flour, divided
  • 1 cup reduced-fat cheddar cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Cook noodles according to package directions, just until tender. Don’t overcook them as they will cook more as the casserole bakes.
  3. In a large skillet, saute mushrooms and broccoli in olive oil until tender. The mushrooms will produce a good bit of liquid as they cook, but you want to continue cooking until most of the moisture has cooked away.
  4. In a 9″x13″ baking dish, stir together noodles, vegetables, ricotta, yogurt, eggs, and 1/4 cup almond flour until well combined.
  5. Bake for 30 minutes.
  6. Remove from the oven and sprinkle with remaining almond flour and cheddar cheese.
  7. Return to the oven and bake for an additional 15 minutes.