Description
This gluten-free broccoli casserole is warm, filling, comforting and delicious. It can be prepared beforehand and easily feeds a crowd, making it the perfect meal for colder months. Totally dairy-free and vegan too!
Ingredients
- 4 cups broccoli florets, washed cut into small pieces
- 5 teaspoons gluten-free all-purpose flour blend
- 2 cups unsweetened almond milk
- 1/3 cup dairy-free yogurt
- 8 ounces shredded dairy-free cheddar cheese, divided
- 4 cups cooked white long-grain rice
- Salt and pepper to taste
- 2 spring onions, chopped, for garnishing (optional)
Instructions
- Bring Water to Boil: Bring a large pot of water to a boil.
- Blanch Broccoli: When water starts boiling, blanch broccoli florets in water for 2 to 3 minutes or until knife tender.
- Heat Up Milk and Flour: As broccoli florets are being blanched, place a small pot over medium heat and mix the flour with 1/2 cup of milk until combined.
- Add in Other Ingredients: Bring heat down to low and add the remaining 1 1/2 cups of milk, dairy-free yogurt and 6 ounces of shredded dairy-free cheddar cheese and mix well until you get a homogeneous mixture
- Preheat and Grease: Preheat the broiler and grease a 1.5 quart casserole dish.
- Mix Ingredients: In a large bowl, mix the cooked broccoli florets with the cooked rice and the liquid cheese mixture until ingredients are evenly distributed
- Place in Casserole Dish: Place mixture in prepared casserole dish and sprinkle with remaining 2 ounces of shredded cheddar.
- Broil Until Ready: Broil for 3 to 5 minutes or until cheese is melted.
- Garnish and Serve: Serve warm sprinkled with fresh chopped spring onions
Notes
Broccoli: I used fresh broccoli florets, but you can also use frozen broccoli florets instead. Simply rinse the frozen broccoli before using.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour).
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, rice milk, tigernut milk, soy milk, or oat milk). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Dairy-Free Yogurt: I used dairy-free yogurt to keep this recipe dairy-free and vegan. However, if you are not lactose-intolerant, feel free to use plain unsweetened Greek yogurt instead.
Dairy-Free Cheddar Cheese: To keep this recipe dairy-free and vegan, I used shredded dairy-free cheddar cheese. Alternatively, if you are not lactose-intolerant, feel free to use normal cheddar cheese instead.
Rice: I used cooked white rice, but you can also use cooked brown rice or cooked quinoa if you prefer.
Spring Onions: I like to garnish this gluten-free broccoli casserole with chopped fresh spring onions. You may also use chives or parsley if you prefer.
Storing/Freezing: To store, cover the cooled broccoli rice casserole with plastic wrap and store in the refrigerator for up to 3 days. Reheat the casserole in the oven at 350F for 10 minutes before serving. To freeze, place the cooled gluten-free broccoli casserole in a freezer safe container and freeze for up to 2 months. To reheat, remove the casserole from the container and then place in a casserole dish and reheat in the oven at 350F for 15 to 20 minutes before eating.
Prepping Ahead: You can prepare the ingredients separately (and store them in the refrigerator for 2 days until ready to assemble) and then assemble and bake the casserole on the day you want to serve it.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American