Broccoli and Cheese Casserole
Servings: 6 servings
Ingredients
- 1/2 pound broccoli florets
- 3 Tbs gluten-free flour
- 3 Tbs butter
- 3/4 tsp garlic powder
- 1/2 tsp thyme
- 1/4 tsp cayenne
- 2 cups extra-sharp cheddar grated and divided
- 1 1/2 cups milk
- 1 1/2 cups rice cooked
- 1/2 stick of butter melted
- 1/4 cup crushed corn flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- In a microwave safe bowl, place the broccoli florets in with 1-2 tablespoons of water. Salt and pepper the broccoli. Steam in the microwave for 5-6 minutes or until the broccoli is tender.
- Stir the cooked rice into the bowl with the steamed broccoli. Salt and pepper to taste.
- In a small bowl mix together the gluten-free flour, garlic powder, thyme, and cayenne.
- In a Dutch oven, melt 3 Tbs of butter over medium heat. Stir in the flour mixture and whisk to combine.
- Slowly whisk in the milk. Be sure to break up any clumps of flour as you continue to stir. Once the mixture begins to bubble, remove from heat.
- Stir in 1 1/2 cups of grated cheese until melted.
- Pour the cheese mixture into the rice and broccoli. Salt and pepper to taste.
- In an 8x8 casserole dish, pour in the broccoli and cheese mixture. Use a spoon to smooth the top. Pour the remaining 1/2 cup of cheese over the top of the casserole.
- Sprinkle the cornflakes over the top.
- Pour the melted butter over the top.
- Bake for 30 minutes.
- Remove from the oven, allow to rest for 10 minutes.
- Serve.
Notes
Be sure to check labels for gluten-free.
Did you make this recipe?
