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Gluten-Free Broccoli Casserole
An easy gluten-free broccoli casserole recipe made with fresh broccoli florets, white cheddar cheese, eggs, sour cream, and butter
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 287kcal
- 5 heaping cups fresh broccoli florets
- 2 large eggs lightly beaten
- 12 oz sharp white cheddar cheese grated
- 4 tablespoon butter melted
- ½ cup sour cream
- 1 cup milk
- ¼ teaspoon garlic powder
- dash cayenne pepper
- salt and pepper to taste
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 ½ cup cheese, in a large bowl
Add broccoli to the mixture and gently mix
Pour broccoli mixture into a 9x13 casserole dish lightly greased with butter
Top with remaining cheese
Bake for 30 minutes or until cheese is lightly golden
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