This dish is a favorite of mine. My mom used to make it for special occasions, and I have good memories of it during the holiday season. I’ve modified it quite a bit to make it gluten-free, but the flavors still remind me of the original dish. While so many people fix green bean casserole for holiday dinners, we make this broccoli casserole instead.
Broccoli Mushroom Bake
3 large broccoli crowns (about 1.5 – 2 lbs. total), chopped and steamed
6 TBSP butter (separated)
4 cloves garlic, minced
1/2 Cup green onions (2 bunches or about 15 onions), chopped
1/2 Cup parsley, chopped
1/2 Cup green pepper, chopped
8 oz. mushrooms, sliced (I like to use baby bellas, or crimini mushrooms.)
1/4 Cup gluten-free flour (I used a mix of flours, but rice flour works well.)
1 Cup chicken broth (vegetable or mushroom broth also works – Make sure they’re gluten-free. We use Pacific brand.)
1 Cup milk (Edit: Originally, I left this out of the recipe. You can use broth instead, but I think it tastes better with milk, or a milk substitute.)
1/2 tsp Worcestershire sauce (Make sure it’s gluten-free. We use French’s.)
1/4 tsp ground red pepper (cayenne)
12 oz. cheese (Use cubes of semi-soft cheese or shred harder cheeses.)
1 Cup gluten-free bread crumbs, or just enough to cover
- Cut broccoli into bite-size pieces and steam for about 10 minutes – set aside.
- In a small skillet, melt 4 Tbsp butter over low heat. Once melted, increase the heat and add the onions, garlic, mushrooms, parsley and green pepper. Saute until vegetables are tender and aromatic.
- In a medium saucepan over medium-low heat, make a roux by melting the remaining 2 TBSP of butter and adding in the gluten-free flour. Stir constantly until it reaches an even pasty consistency. Gradually add in the chicken broth, and continue stirring until it’s smooth and all lumps are gone. Let it cook for a few more minutes until it starts to thicken.
- Stir in the milk, Worcestershire sauce and red pepper. Add the cheese and stir frequently until it is all melted and well blended.
- Combine the broccoli, vegetable saute, and cheesy sauce. Stir gently to evenly mix, and pour into a casserole or baking dish. Top with gluten-free bread crumbs.
- Bake at 375° F for 30 minutes.
- Makes 8 – 10 servings.
- You can use a variety of things for toppings: gluten-free bread crumbs, crushed gluten-free corn flakes, crushed gluten-free Rice Chex, crushed gluten-free gluten-free crackers or crushed gluten-free pretzels. Or, if you don’t have them, cover the dish with a lid or aluminum foil while baking.
- You can make this dish the night before. Without the bread crumb topping, cover the dish tightly with plastic wrap and refrigerate overnight. The next day, pull the dish out of the refrigerator and bring it to room temperature (30 – 60 minutes). Then add the topping and bake at 375° F for 30 – 45 minutes.
- If you aren’t comfortable making a roux (It’s really not hard.), try a gluten-free creamy mushroom soup instead. (Wegmans, Progresso, and Health Valley all have a gluten-free option.)
- I have also made this with dish with vegetable broth and mushroom broth instead of the chicken broth. Both versions turned out very tasty as well.
- For the cheese, I typically use a processed cheese because it melts so quickly and smoothly. However, sharp cheddar cheese will give it a stronger cheese flavor, which is also nice.
Related Links around the web:
- For more gluten-free fall dishes, be sure to check out the Holiday Food Fest at Tasty Eats At Home.
- For more recipes with broccoli, check out The W.H.O.L.E. Gang’s Friday Foodie Fix.