Gluten-Free Broccoli Casserole
This Gluten-Free Broccoli Casserole is a delicious and easy broccoli casserole recipe made with fresh broccoli florets, white cheddar cheese, eggs, sour cream, and butter. It’s a perfect flavorful side dish for any meal!
What’s a great way to get kids to eat broccoli?….cover it with cheese!!! Not to mention, this cheesy broccoli bake is wicked delicious.
Most traditional southern broccoli casserole recipes are loaded with mayonnaise, butter, eggs, cream-based condensed soup and topped with buttery Ritz crackers and cheese. Don’t get me wrong, this version is epic and worthy of the occasional splurge, but I wanted to come up with a lighter version that was gluten-free and equally delicious. It still contains all of the usual cheesy goodness with less butter and made with whole-food ingredients. We think it’s a winner and I hope you do, too!
Ingredients you’ll need
- Fresh broccoli florets
- Eggs, lightly beaten
- Sharp white cheddar cheese- shredded from the block
- Salted butter- melted
- Sour cream- full-fat recommended
- Milk- I use whole milk
- Seasonings- garlic powder, cayenne pepper, salt and pepper, to taste
How To Make Gluten-Free Broccoli Casserole
Step 1. Preheat the oven to 375 degrees F.
Step 2. Bring an inch of water to a full boil in a large pot and add a steamer basket with broccoli. Cook, covered, 5-7 minutes until the stem pierces easily with a fork. If you are using microwave bags of broccoli florets, that’s even easier, just follow the instructions on the packaging. Drain broccoli, thoroughly (very important), and set aside.
Step 3. Mix all of the remaining ingredients, reserving 1/2 cup of cheese, in a large bowl. Add broccoli and stir to combine. Pour mixture into a casserole dish greased with butter or sprayed with olive oil and top with remaining cheese.
Step 4. Bake for 30 minutes or until cheese is lightly golden.
What To Serve With Broccoli Casserole
Some main dish ideas to go with this recipe would be Smoked Beef Brisket (always a winner!), Grilled Bourbon Pork Tenderloin, Sheet Pan Roasted Chicken, and Grilled Flat Iron Steak.
How To Store Broccoli Casserole
Broccoli casserole will keep for 3-4 days in the refrigerator in a sealed container after it has been cooked. Make sure to allow the casserole to cool completely before refrigerating.
More gluten-free holiday sides
Gluten-Free Southern Cornbread Dressing
One Pan Roasted Fall Vegetables
Gluten-Free Sweet Potato Casserole
Roasted Sweet Potatoes with Fresh Rosemary
If you love this gluten-free broccoli bake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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This cheesy broccoli bake will have you craving your greens!
Gluten-Free Broccoli Casserole
Ingredients
- 5 heaping cups fresh broccoli florets
- 2 large eggs lightly beaten
- 12 oz sharp white cheddar cheese grated from block
- 4 tbsp butter melted
- 1/2 cup sour cream
- 1 cup milk *whole milk recommended
- 1/4 tsp garlic powder
- dash cayenne pepper
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F
- Bring an inch of water to a full boil in a large pot and add steamer basket with broccoli
- Cook, covered, for 5-7 minutes or until the stem pierces easily with a fork
- Drain broccoli, thoroughly, pat dry, and set aside
- Mix all remaining ingredients, reserving 1/2 cup cheese, in a large bowl
- Add broccoli to the mixture and gently mix
- Pour broccoli mixture into an 11×8" casserole dish lightly greased with butter
- Top with remaining cheese
- Bake for 30 minutes or until cheese is lightly golden
Notes
Nutrition
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Can I make this recipe the day before and refrigerate?
Hi Jacque! You can assemble the casserole, cover, and refrigerate a day ahead. Be sure to bring it to room temperature (about 2 hours on the counter) before baking. Enjoy!
Can I make this dish then freeze before baking?
Hi Margaret! I haven’t tested freezing it prior to cooking, but it should be fine as long as the broccoli has cooled completely before covering and freezing. I would hold off on topping with the remaining 1/2 cup of cheese until baking. Thaw in the refrigerator overnight before cooking. Let me know how it turns out!
This was fantastic. Easy to make and it was gobbled up by the crowd. It Will be now one of my go to dishes!
Love to hear that feedback Viola! I’m so glad that you enjoyed it!
Followed the recipe to the T. Is it supposed to have a runny consistency? It’s very runny. I’m worried with the eggs that they are not cooked.
Hi Jillian! It’s not supposed to be runny at all. I’ve made this many times and it’s not runny. Did you drain the broccoli well and pat it dry? It’s really important that the broccoli isn’t wet when the casserole is assembled or it will cause this. Also, make sure to use freshly grated cheese from the block and whole milk for the creamiest texture. Using low-fat milk or preshredded cheese will affect the texture.
Looks great! Never know how much is “to taste”. How much salt/pepper to make it taste right? I understand because the cheese is sharp, it’ll have salt already. Just need something gluten-free for son’s in laws and this looks delish!
Hi Tom! I usually add about 1/2 tsp salt and 1/4 tsp pepper. Everyone has different taste preferences on salt, and you can always add more when it’s served if you lean on the more conservative side. I hope that you enjoy it!
Could I add some fresh raw chicken breast chunks in this or should I slightly cook them first and then add to it before baking?
Hi Robin! I would cook the chicken first. You can cut it up into bite-size pieces and saute it over medium heat in 1-2 tbsp olive until no longer pink and then add it to the dish. Shredded rotisserie chicken would also be a great short-cut in a pinch.
Thank you very much!