This gluten-free broccoli casserole recipe is an easy side dish filled with incredible flavor. It's made with tender broccoli, a decadent creamy cheese sauce, and a crunchy and buttery topping, all baked to golden brown perfection. It's a perfect side dish for any day of the week or as a delicious addition to your holiday table!
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If you're looking for an easy side dish option for Thanksgiving, this easy broccoli casserole is my go-to recipe. The savory flavors pair really well with my roasted turkey. I then serve it with gluten-free corn casserole and Thanksgiving rice for a truly filling and festive celebration.
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📖Why My Recipe Works
The sauce is based on my flourless cheese sauce recipe with a little more cornstarch for a thick and creamy sauce. I'm using freshly grated full-fat cheddar cheese which improves the texture and prevents it from being coarse.
🧾Ingredient Notes
- Broccoli Florets- Use frozen or fresh broccoli. If you're using fresh broccoli florets, you'll need to steam it first. For frozen broccoli, thaw and cook it according to package instructions.
- Butter- Use unsalted butter so you can have more control over the saltiness.
- Onion- Use yellow or white onions.
- Garlic- You can use fresh minced garlic or garlic paste.
- Evaporated Milk- My recipe uses evaporated milk instead of heavy whipping cream. Evaporated milk is simply whole milk that has been heated to reduce the water content and then canned. Using evaporated milk makes it easier to achieve that thick luscious sauce.
- Cheddar Cheese- It's really important that you use fresh, full-fat cheese, which just means cheese that uses whole milk. I recommend getting a block of sharp cheddar or white cheddar cheese and grating it. Don't use pre-shredded cheese, it has anti-caking ingredients that can make the sauce a little grainy.
- Cornstarch- Helps the sauce achieve a thick and creamy consistency.
- Hot Sauce- You can swap it with cayenne pepper or chili powder. It doesn't make it spicy but adds a lovely pepper flavor.
- Gluten Free Crackers or Breadcrumbs- If you're using breadcrumbs, make sure to use panko breadcrumbs. You can also make your own breadcrumbs at home or check out my other breadcrumbs substitutes.
💭 How to Steam Broccoli in the Microwave
- Prep the fresh broccoli by rinsing it and cutting it into florets, trimming off any tough stems.
- Then, place the broccoli florets in a microwave-safe bowl and add 2-3 tablespoons of water. Cover it with a microwave-safe lid or plate. You can also use a plastic wrap to cover it, but make sure to leave a small gap for steam to escape.
- Microwave it on high for 3-4 minutes. They should be crisp-tender when pierced with a fork.
💭 Variations
Turn this side dish into an easy dinner recipe with these swaps.
Broccoli and Chicken- To add chicken, simply swap out ¼ to ½ of the broccoli with shredded cooked chicken breasts. So instead of using 32 ounces (or 4 cups), you can use 16 or 24 ounces of broccoli, then replace that portion with chicken. You can also use leftover rotisserie chicken.
Broccoli and Rice Casserole- Swap ¼ or ½ of the broccoli and add cooked rice instead. You can use white rice, brown rice, or even cauliflower rice for a low carb side or main dish.
⏲️How to Make Gluten-Free Broccoli Casserole
- Sauté: Use butter to sauté garlic and onions for a rich, aromatic flavor. Sauté at medium heat for a few minutes until softened but not burnt.
- Sprinkle Cornstarch on Cheese: Spreading the cornstarch evenly over the shredded cheese helps prevent clumping and ensures a smooth and creamy texture.
- Add Milk and Cheese: Let the evaporated milk simmer for a few minutes, but don't let it come to a boil. Remove the pan from the heat before adding the cheese to prevent it from curdling. Stir in the cheese slowly and allow it to melt fully before adding more.
- Season: Add hot sauce and salt to the saucepan and mix well. Adjust the taste to your preference before adding the broccoli florets.
- Add Broccoli: Add the cooked broccoli and gently mix it until fully coated with the cheddar sauce. Then, transfer the cheesy broccoli mixture to the prepared casserole dish.
- Bake the Casserole: Assemble the casserole in a baking dish. Sprinkle it evenly with buttery crackers or breadcrumbs on top. Then, bake it for 20 minutes or until bubbly around the edges and the top is golden brown.
👩🏻🍳 Expert Tips
- For a smoother cheddar sauce, whisk constantly over low heat while gradually adding warm milk or water until the sauce thins out.
- If the top is browning too quickly, cover it loosely with a foil for the first half of baking. Then, remove it to allow the top to get crisp and brown.
Make Ahead
Prepare the dish through the crunchy topping step. Cover with plastic wrap or foil and refrigerate for up to 2 days. When you are ready to bake, let it sit at room temperature for 30 minutes. Add the cracker topping and bake as directed.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Broccoli Cheese Casserole
Ingredients
- 32 ounces broccoli florets can be fresh or frozen
- 4 Tablespoons unsalted butter divded
- ⅔ cup diced onion
- 2 cloves garlic minced
- 12 ounces evaporated milk one can
- 3 cups cheddar cheese full fat and shredded
- 2 ½ teaspoons cornstarch
- 2 teaspoons hot sauce
- ⅓ teaspoon kosher salt
- 1 ½ cup gluten-free panko bread crumbs or GF crackers crushed
Instructions
- Preheat oven to 350 F degrees.
- Cook frozen broccoli according to package directions. Otherwise quickly steam fresh broccoli until fork tender (you can also boil or blanch).32 ounces broccoli florets
- Heat half the butter in a high sided saute pan over mieium heat. Add the onion and cook for 5 minutes until it begins to soften. Add the garlic and cook for 30 to 60 seconds.4 Tablespoons unsalted butter, ⅔ cup diced onion, 2 cloves garlic
- Add the evaporated milk, heat until it comes to a simmer.12 ounces evaporated milk
- Sprinkle the cornstarch over the shredded. cheese. Remove the saucepan from the heat and stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce. Stir in the hot sauce and salt.3 cups cheddar cheese, 2 ½ teaspoons cornstarch, 2 teaspoons hot sauce, ⅓ teaspoon kosher salt
- Add the broccoli to the pan and coat with the cheese sauce. Transfer to a baking dish.
- Melt the remaining butter (I suggest popping it in the microwave for a few seconds) and mix with the breadcrumbs or crackers. Sprinkle over the dish.1 ½ cup gluten-free panko bread crumbs
- Bake for 20 minutes until bubbly and the topis golden brown. Let cool for 5 to 10 minutes before serving.
Notes
- Use full-fat cheese to ensure a creamy texture.
- If the cheese sauce becomes grainy constantly whisk over low heat while adding warm milk or water a tiny bit at a time until the sauce thins out.
- Use gluten-free breadcrumbs or GF crackers
Storing Leftovers
To store leftovers, cover the casserole with plastic wrap to aluminum foil or transfer it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat it in a microwave for 1-2 minutes or in the oven at 350°F for 20 minutes or until completely heated through.Equipment
- 9x9 Baking Dish
Nutrition
Common Recipe Questions
What are the best gluten-free crackers for this recipe?
I used Lance gluten-free crackers, they have a really good flavor and texture similar to Ritz crackers. I also like Schar Entertainment and Matzah crackers. I don't recommend using almond flour crackers.
Katie says
Had great flavor and was easy to make.
Linda says
What general-ish size baking dish to use and what depth for final bake works the best?
Jen Wooster says
I used a 9x9 dish. Just normal 2 inch depth. I updated the equipment part of the recipe card with that info. Sorry I missed that but thank you for your question!
Maureen heimerl says
I am making this to take to a friends. How far ahead can it be made?
Jen Wooster says
Prepare the dish through the crunchy topping step. Cover with plastic wrap or foil and refrigerate for up to 2 days. When you are ready to bake, let it sit at room temperature for 30 minutes. Add the cracker topping and bake as directed.
Jane says
Delicious, everyone loved it!
Will add to our go to recipes.
Jen Wooster says
Fantastic news!
Jen Wooster says
Glad to hear!
Sarah says
It was delicious!