Does the mere thought of this Broccoli Cheese Casserole do crazy things to you like it does me? (If you eat grains, you'll want to try that recipe, trust me.) But maybe you want to avoid grains like I am more and more these days, especially since I've read The Perfect Health Diet (more on that in an upcoming post).
Well wait 'til you see what I've got for you…It's pretty easy, too, because I'm not an elaborate recipe person, as you know by now. It's got a nice satisfying crunch with a creamy cheese sauce that'll make you happy.
Grain-free Cheesy Broccoli Casserole
Ingredients
- 1 head of broccoli, cleaned and cut into bite-sized pieces
- Sea salt and pepper
- 2 Tablespoons butter or grassfed ghee
- 2 cups shredded cheddar cheese
- 1/4 cup arrowroot flour (find arrowroot flour here)
- 1/2 cup milk (maybe more to get the creamy consistency you want)
- 1 cup of your favorite gluten-free crackers (smashed up in a baggie with a rolling pin or in a food processor)
- 1/4 cup butter (of course there's more butter!)
Instructions
Place broccoli in a buttered square glass baking dish. (There are some good deals on glass bakeware here.) Sprinkle with salt and pepper. You can always add more at the table, too. (Have you seen this post: To Salt Your Food or Not to Salt Your Food?)
Slowly melt 2 Tablespoons butter and the cheese in a saucepan over low heat with the milk, and whisk in the arrowroot to get it all creamy. Pour the cheese sauce over the broccoli.
Then for the topping melt the 1/2 cup butter and stir in the crackers. Sprinkle over the top of the broccoli and cheese sauce. Bake 20 minutes at 350* or until hot all the way through
Did you make a real food recipe?
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And yes, this is good for you, because saturated fat is good for you. Yep I said it. If you don't believe me, take a look through some of these posts on healthy fats.
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Annette says
February 1, 2015 at 12:27 PMThis was a hit with my family. I steamed the broccoli a bit first because I was afraid it wouldn’t become tender in the oven. I love that the sauce did not break or become watery while baking. We’ll be making this again!
Maria Arnold says
April 29, 2014 at 5:40 PMOK, comparing this version with the other recipe you linked since I’m not absolutely grain free. My question is, why does this one only have 1/2 cup milk while the other version has up to 4 cups?! Just wondering why the liquid amount is so different.
KitchenKop says
April 30, 2014 at 7:51 AMHi Maria,
That’s a very good question, I had to look at both recipes carefully to figure it out myself!
This recipe is for only a square pan, and the other one is a 9×11, so it’s mostly just a matter of making more of the cheese sauce for a bigger recipe, but also, amounts of cheese sauce needed are up to the person making it. This recipe could easily handle more milk and the other would do fine with a little less, too, both recipes are ok to play around with in that way.
Hope that helps!
Kelly
Shelley says
July 16, 2013 at 10:54 PMI made this for dinner tonight and served it with my own smoked chicken…was so delicious! Thanks for sharing!
KitchenKop says
July 16, 2013 at 10:58 PMThanks for letting me know that it worked well for you!
Kel
Kay says
July 12, 2013 at 11:56 AMLove you blog!!! Question..grain-free crackers? Your link was to
Glueton free but not grain free. What were your crackers made
out of?
KitchenKop says
July 12, 2013 at 5:34 PMThat was kind of fuzzy wasn’t it? Sorry about that. Those crackers are made with rice and seeds, which technically aren’t “grains”, right? Or maybe just in my mind. Ha! They’re not made with all super-sparkly ingredients so it would just be a once-in-a-while thing around here. Sorry for the confusion, though!! I fixed the post.
Kelly
Kimberly says
July 11, 2013 at 10:18 PMSo cool!! I needed a broccoli recipe for dinner tonight. This was delicious!!
KitchenKop says
July 12, 2013 at 12:00 AMOh good, I’m so glad you liked it! 🙂