Cheesy Gluten Free Broccoli Cheese Casserole

Here is my favorite gluten free broccoli cheese casserole recipe, with tender broccoli, creamy cheese sauce, and a crispy gluten free topping that’s just as good as the original version.

This casserole is always a hit at our family dinners and potluck gatherings. Even my kids who usually turn their noses up at broccoli ask for seconds of this dish. It’s comfort food that happens to be gluten free!

What Kind of Broccoli Should I Use?

Both fresh and frozen broccoli work great for this casserole, so you can use whatever you have on hand or prefer. Fresh broccoli will give you a bit more control over the texture since you can cut the florets to your desired size, while frozen broccoli is super convenient and often more budget-friendly. If you’re using frozen broccoli, there’s no need to thaw it first – just add it straight to the casserole and it will cook perfectly. For fresh broccoli, aim for bite-sized florets that are roughly the same size so they cook evenly throughout the dish.

Options for Substitutions

This casserole is pretty adaptable, so here are some swaps you can make if needed:

• Gluten-free panko breadcrumbs: If you can’t find GF panko, crushed gluten-free crackers work great, or you can make your own by pulsing GF bread in a food processor. Regular panko works fine if gluten isn’t a concern for you.
• Evaporated milk: Heavy cream or whole milk can replace evaporated milk, but you’ll want to use about ¾ cup instead of the full can since regular milk is thinner. The sauce might be slightly less rich.
• Cheddar cheese: Feel free to mix it up with other melting cheeses like Gruyere, Monterey Jack, or a cheese blend. Just stick with full-fat varieties for the best melting and flavor.
• Cornstarch: You can use all-purpose flour (or gluten-free flour blend) instead of cornstarch – just use the same amount. Mix it well to avoid lumps.
• Fresh or frozen broccoli: Both work equally well. If using fresh, blanch it for 2-3 minutes first. Frozen broccoli should be thawed and drained before using to prevent excess water in your casserole.

Watch Out for These Mistakes While Baking

The biggest mistake with broccoli cheese casserole is adding watery broccoli, which will make your dish soupy and prevent the cheese sauce from thickening properly – if using frozen broccoli, make sure to thaw it completely and squeeze out excess moisture with paper towels or a clean kitchen towel.

Another common error is adding the cheese all at once to hot milk, which can cause it to seize up and become grainy, so remove the pan from heat and add the cheese gradually while whisking constantly.

Don’t forget to toss your shredded cheese with the cornstarch before adding it to the sauce, as this helps prevent clumping and creates a smoother texture.

Finally, avoid overbaking the casserole – it’s done when the top is golden brown and the edges are bubbly, but the center should still have a slight jiggle since it will continue cooking from residual heat.

What to Serve With Broccoli Cheese Casserole?

This creamy broccoli cheese casserole is perfect as a side dish alongside roasted chicken, grilled pork chops, or a simple baked salmon. Since it’s already pretty rich and cheesy, I like to balance it out with something fresh like a crisp garden salad with lemon vinaigrette or some roasted carrots. If you’re serving it as a main dish for a lighter meal, a slice of crusty bread or some dinner rolls are great for scooping up all that cheesy goodness. You could also pair it with other comfort food sides like mashed potatoes or rice if you’re going for a full cozy dinner spread.

Storage Instructions

Refrigerate: This broccoli cheese casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap, and you’re all set. I love having leftovers of this because it makes such an easy side dish throughout the week!

Freeze: You can definitely freeze this casserole for up to 3 months. I like to portion it out into individual servings in freezer-safe containers, which makes it super convenient for quick meals. Just make sure it’s completely cooled before freezing to maintain the best texture.

Reheat: To warm up your casserole, cover it with foil and bake at 350°F for about 20-25 minutes if it’s coming from the fridge. From frozen, it’ll need about 45 minutes to heat through completely. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 70-80 g
• Fat: 105-115 g
• Carbohydrates: 110-120 g

Ingredients

For the vegetable filling:

• 2 garlic cloves, minced (freshly minced for best flavor)
• 2 1/2 tsp cornstarch
• 2 tsp hot sauce (optional, but adds a nice kick)
• 2 tbsp unsalted butter (I prefer Kerrygold unsalted butter for this)
• 32 oz broccoli florets (fresh or frozen, thawed if frozen)
• 1/3 tsp kosher salt
• 12 oz can evaporated milk
• 2/3 cup chopped onion (finely chopped)

For the cheese mixture:

• 3 cups shredded cheddar cheese (sharp cheddar works great here)

For the crunchy topping:

• 2 tbsp unsalted butter, melted
• 1 1/2 cups gluten-free panko crumbs (or crushed gluten-free crackers)

Step 1: Prepare the Broccoli

• 32 oz broccoli florets (fresh or frozen)

Preheat your oven to 350°F (175°C).

If using frozen broccoli, cook it according to the package directions.

For fresh broccoli, quickly steam, boil, or blanch the florets until they are fork-tender.

Once cooked, drain well and set aside—I like to slightly undercook the broccoli so it stays a bit crisp after baking.

Step 2: Sauté the Onion and Garlic

• 2 tbsp unsalted butter
• 2/3 cup chopped onion
• 2 garlic cloves, minced

In a high-sided sauté pan set over medium heat, melt 2 tablespoons of unsalted butter.

Add the chopped onion and cook for about 5 minutes until it begins to soften.

Stir in the minced garlic and cook for another 30 to 60 seconds, just until fragrant.

Step 3: Make the Cheese Sauce

• 12 oz can evaporated milk
• 2 1/2 tsp cornstarch
• 3 cups shredded full-fat cheddar cheese
• 2 tsp hot sauce
• 1/3 tsp kosher salt

Pour the evaporated milk into the pan with the onion and garlic and heat until it comes to a gentle simmer.

Meanwhile, sprinkle the cornstarch evenly over the shredded cheddar cheese and toss to coat.

Remove the saucepan from the heat and gradually add the cheese to the pan, about 1 cup at a time, stirring each addition until it melts smoothly into the sauce.

Stir in the hot sauce and kosher salt to finish the cheese sauce.

Step 4: Combine Broccoli and Sauce, Transfer to Baking Dish

• cooked broccoli (from Step 1)
• cheese sauce (from Step 3)

Add the cooked broccoli (from Step 1) to the cheese sauce in the pan and toss gently until each floret is well coated.

Transfer the broccoli and cheese mixture to a baking dish, spreading evenly.

Step 5: Prepare and Add the Crunchy Topping

• 1 1/2 cups gluten-free panko crumbs or crushed gluten-free crackers
• 2 tbsp unsalted butter, melted

Melt the remaining 2 tablespoons of butter (I like to pop it in the microwave for a few seconds).

In a small bowl, mix the melted butter with the gluten-free panko crumbs or crushed gluten-free crackers until the crumbs are evenly moistened.

Sprinkle this mixture evenly over the top of the broccoli casserole.

Step 6: Bake and Serve

Bake the casserole in the preheated oven for about 20 minutes, until bubbly and the topping is golden brown.

Let it cool for 5 to 10 minutes before serving so the sauce sets a bit.

For a little extra flavor, I sometimes sprinkle a pinch of paprika or fresh herbs over the top before serving.