Gluten-Free Broccoli Casserole
An easy gluten-free broccoli casserole recipe made with fresh broccoli florets, white cheddar cheese, eggs, sour cream, and butter
Servings 8
Calories 287kcal
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 11x8" casserole dish lightly greased with butter
- Top with remaining cheese
- Bake for 30 minutes or until cheese is lightly golden
Notes
*This recipe will work beautifully in a 2-quart or 2.5-quart casserole dish. I prefer it in an 11x8" pan for a thicker consistency, but it can also be baked in a 9x13 pan.
*Be sure to shred cheese from the block for the creamiest consistency.
Nutrition
Calories: 287kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 357mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 6mg | Calcium: 368mg | Iron: 1mg