Gluten-Free Broccoli Cheese Casserole
Discover the ultimate comfort food with this gluten-free broccoli cheese casserole, a crowd-pleasing twist on a classic favorite that's perfect for family dinners, potlucks, or holiday tables. This creamy casserole features tender broccoli florets enveloped in a rich, velvety sauce made with gluten-free cream of mushroom soup, milk, eggs, and melted sharp cheddar cheese for a bold flavor punch. Topped with golden, crispy gluten-free breadcrumbs, this dish combines cheesy indulgence with a satisfying crunch. With only 15 minutes of prep time, you'll love how easy it is to create this hearty, gluten-free meal that serves six. Whether you're accommodating dietary requirements or simply looking for a delicious veggie-forward entrée, this recipe delivers on taste, texture, and charm. Perfectly baked and irresistibly creamy, it's sure to be a hit at any gathering!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 1 can (approximately 284 ml) gluten-free cream of mushroom soup
- 250 grams sharp cheddar cheese, shredded
- 1 cup gluten-free breadcrumbs
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 cup milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with a small amount of butter or cooking spray.
In a large pot, bring water to a boil and add the broccoli florets. Blanch for 3-4 minutes until they are bright green and slightly tender. Drain the broccoli and run it under cold water to stop the cooking process, then set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, slowly whisk in the gluten-free cream of mushroom soup to make sure there are no lumps.
In a mixing bowl, beat the eggs together and then stir in the milk. Add this to the mushroom soup mixture in the saucepan, stirring constantly until everything is well combined.
Stir in half of the shredded sharp cheddar cheese into the soup mixture until thoroughly melted and smooth. Add salt and black pepper to taste.
Remove the saucepan from heat and fold in the blanched broccoli, making sure to fully coat the florets with the sauce.
Pour the broccoli mixture into the prepared baking dish. Top evenly with the remaining shredded cheddar cheese.
Sprinkle the gluten-free breadcrumbs over the top layer of cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole sit for about 5 minutes to set before serving. Enjoy your gluten-free broccoli cheese casserole warm!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 28.5 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2574 mg | 198% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
