Gluten Free Broccoli Cheddar Casserole

Okay, so this definitely is not a “skinny” recipe. But, I do know from the amount of hassle Jon and I went through to make this casserole happen means that someone’s gotta put an easier gluten free broccoli casserole on the internet. We got the recipe from his step-mom, but held off making it for a long time because, have you ever tried to find gluten free cream of ANYTHING soup? Yeah, it’s not easy. So, here it is. The easiest dang gluten free broccoli cheddar casserole you’ll ever make.

For those of you just tuning in, I’m not a food blogger. So, if you want pretty pictures and the-least-attractive-foods-ever displayed like works of art, I recommend you head over here. If you want a broccoli cheddar casserole free of gluten so you don’t kill the person whose gluten intolerance you’re cooking for, keep reading.

Prep time: 15 minutes

Cook time: 30 minutes


  • 2 packages frozen chopped broccoli, prepared as directed and drained
  • 10oz can Progresso Vegetable Classics Creamy Mushroom Soup (we had to get an 18oz can, couldn’t find 10oz)
  • 2 eggs
  • 2/3 cup mayonnaise (we used light)
  • 1 Tablespoon chopped white onion
  • 3 cups grated cheddar cheese (we used 2%)


*Obviously, you’ll need to double check all of your ingredients to make sure they’re gluten free to your satisfaction. We’re cooking for a diagnosed intolerance, not a violent allergy.

Step 1 Preheat your oven to 350 degrees

Step 2 Combine cooked broccoli, 10oz of Progresso Creamy Mushroom soup, 2 eggs, 2/3 cup mayonnaise, 2 cups cheddar cheese and 1 Tablespoon chopped white onion (I usually add more, like 1/4 cup, but I love onions).


I make a mess when I cook. Also, I don’t measure to a science. It’s a casserole, people. I just poured a little more than half the 18oz soup into the mixing bowl and called it 10oz. Then, I remembered that last time I made the recipe with cream of mushroom soup (which is thicker than this creamy mushroom stuff), the casserole was still a little dry. So, I added more soup. Probably 14oz.


Dig in!

Step 3 Mix it all up really good. Also, use a bigger bowl than I did. I made a huge mess.

That's looking more like something yummy.

That’s looking more like something yummy.

Step 5 Pour mixture into a 1 1/2 quart greased casserole dish (I used olive oil spray, but you can also just put a little olive oil in the dish and spread it around with your fingers.)

It’s so green it almost looks healthy!

Step 6 Pop it in the oven for 20 minutes. Then, I pulled it out and sprinkled the third cup of cheddar cheese on top. Cook it for 10 more minutes and then you’re done! If it’s too soupy for your taste, you can put it back in until it’s a little spongier. I like mine to ooze a little. Good word choice, Amy.

Or not so healthy. ;)

Or not so healthy. ;)

So there it is. The easiest dang gluten free casserole (anything!) you ever made. Enjoy!

3 thoughts on “Gluten Free Broccoli Cheddar Casserole

  1. Oh my gosh, that looks SO GOOD , I bet dad would even like it. I’m going to make that soon. And just cut back on the cheese a little bit and it’s not THAT unhealthy!!!!

  2. Amy, Thanks for the recipe it sounds delicious! However, I want to clarify one thing, Progresso Vegetable Classics Creamy Mushroom Soup is not gluten-free. Progresso does make a gluten-free version of the soup (Vegetable Classics Gluten-Free Creamy Mushroom Soup) that must be used if the person has celiac disease or gluten intolerance.

    • Hi Kaylynne– Thanks for commenting! It really is important to check and make sure that ingredients are gluten free. They seem to change ingredients on a whim. My boyfriend has Celiac disease, so we’re pretty careful. We searched high and low for gluten free cream of mushroom soup, and the Progresso Vegetable Classics Creamy Mushroom Soup was! Maybe they have changed the recipe since we used it? Or since you last checked? Not sure. But good point about double checking ingredients. Thanks!

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