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.
Step 3 Mix it all up really good. Also, use a bigger bowl than I did. I made a huge mess.
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.)
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.
So there it is. The easiest dang gluten free casserole (anything!) you ever made. Enjoy!