Gluten-Free Broccoli Cheese Casserole
Enjoy the cheesy goodness of this easy broccoli cheese casserole recipe. It's so good that even kids will love it. It's a perfect side dish for holiday gatherings but easy enough for busy days. This creamy gluten-free casserole is made with simple ingredients and is ready in under an hour!
Servings: 8
Calories: 442kcal
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).
- 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.
- Add the evaporated milk, heat until it comes to a simmer.
- 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.
- 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.
- 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.Leave a review or get more information on the recipe!
