A few years back, my aunt took on the daunting task of gathering some of our favorite family recipes and making each family a recipe book. Let me just say… I’m so glad she did! I don’t know what I would do without it and it definitely includes some of my most favorite recipes!! As you can see, it gets much love!
That being said, one of my favorite dishes that my grandmother made was broccoli casserole. It was always my request for Thanksgiving and Christmas dinners and I loved it!
When I found out I had to go gluten free, there were certain things that I thought I would never be able to have again… and broccoli casserole was at the top of that list. It’s very difficult to find cream of mushroom soup that doesn’t contain gluten. However, when I found just that at Whole Foods, I immediately knew exactly what I was going to make with it.
For the stuffing mix topping, you could always take some gluten free bread, toast and crumble it for a topping. For mine, I found some gluten free stuffing mix at Food Lion. I was skeptical but decided to try it anyway.
Along with the soup and stuffing mix, you’ll need these ingredients: onion, mayo, frozen broccoli, eggs, cheddar cheese, butter, salt and pepper. As a general rule, I try to stay away from pre-shredded cheeses because I’m leery of the additives they use to keep the cheeses from sticking together. But, I do have a short list of brands that don’t seem to bother me, and the Food Lion store brand (the natural variety) is on that list.
First, you will want to thaw and drain your broccoli. I usually put it in the microwave for about 5-6 minutes. While that’s running, I chop up the onion.
In a small bowl, combine the onion with the soup, beaten egg, and mayo.
When the microwave is finished, combine this mixture with the thawed broccoli.
This is when you’re going to want to add your salt and pepper. It’s to taste, but I usually add in around a teaspoon of salt and a half a teaspoon of pepper.
Place this mixture into your casserole dish.
Top with the shredded cheddar cheese.
Here’s where I ran into a little hiccup. When I opened the stuffing mix, I was surprised at how large the chunks were — more like croutons than stuffing mix. So, I had to pull out our chopper and give it a few hits. Better, but still larger than I would have liked. When I make this again, I will probably go the toasted bread route.
Melt the butter and combine it with your stuffing mix. Then, top the casserole with this mixture.
Bake at 350 for 45 minutes.
Whoa! Mine came out a lot browner than I would have liked.
But, it still tasted de-lici-ous!
Enjoy! Let me know if you try this!
|Gluten Free Broccoli Casserole|| |
- 1 medium onion, chopped
- 1 cup mayo
- 1 can cream of mushroom soup (gluten free)
- 2 10 oz boxes frozen chopped broccoli (thawed and drained)
- 1 cup sharp cheddar cheese, shredded
- 2 eggs, well beaten
- 8 oz bag gluten free stuffing mix
- 4 Tbsp butter
- salt and pepper, to taste
- Combine eggs, onion, mayo, and soup. Add broccoli (barely cooked/thawed and drained). Place in casserole dish. Top with cheddar. Melt butter and mix with stuffing. Top casserole with this. Bake at 350 for 45 minutes.