I had a package of broccoli slaw that I’d frozen and turned to mush, so I could no longer use it in raw salads like I normally do. So I went in search of a recipe for broccoli casserole, and came across this yummy one. It calls for homemade cheese sauce (as opposed to the chemicals in a Campbell’s can), and the potatoes make it substantial and filling. As written, this recipe has quite an emphasis on the cheese sauce and potatoes. You could easily bump the quantity of broccoli. It’s also a little bland, and would be nice with a kick of pepper. Garlic or onions would also make a nice addition.

2 T butter
2 T gluten-free flour
2 c milk
1 t salt
3 oz cream cheese, cut into cubes
1/3 c shredded cheese (cheddar, swiss, parmesan …)
12 oz shredded russet potatoes (or a package of frozen hash browns)
12 oz broccoli
1/2 c gluten-free bread crumbs for the topping (you could also use french fried onions)

Melt the butter in a saucepan over medium-high and add the flour. Stir to remove the lumps and add the milk and salt. Stir occasionally until bubbles form, and add the cheeses. When they’re melted, add the potatoes and heat.

Spread half the cheese sauce mixture in a 10×6 pan. Top with the broccoli (cooked and drained), and then the rest of the cheese sauce mixture. Sprinkle with your topping of choice.

Bake at 350 degrees for 25 – 35 minutes, until the top is bubbly and golden.


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