#AllergicToEverything® Gluten-Free Corn-Free Broccoli Potato Casserole Recipe
All the comfort of a fall or winter casserole, yet healthier, packed with broccoli. Serve it as a hearty side with ham or as a vegetarian main dish. Quick to throw together with ingredients you already have on hand.

Gluten-Free Corn-Free Broccoli Potato Casserole Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
All the comfort of a fall or winter casserole, yet healthier, packed with broccoli. Serve it as a hearty side with ham or as a vegetarian main dish. Quick to throw together with ingredients you already have on hand.
Course:
Side Dish
Cuisine:
American, Comfort Food
Servings: 6 people
Ingredients
The Filling:
- 1 medium white onion, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 8-ounce package light cream cheese, at room temperature
- 1 leftover baked potato, chopped
- 1 16-ounce bag frozen broccoli, defrosted in the fridge overnight, chopped up
- 1/4 to 1/2 cup chicken stock or broth, just enough to make mixture lose
- peppercorn romano or parmesan, shredded (enough to lightly dust the top)
The Crunchy Topping:
- 1 cup Rice Chex
- 1 tablespoon olive oil
- a dash of salt and pepper
- a zip lock baggie
Instructions
-
Preheat the oven to 350º.
-
In a saucepan, over medium heat, saute onion, olive oil, and butter until onion is translucent. Add garlic powder, dijon mustard, salt, and pepper, stir well to combine.
-
Add cream cheese and stir well. Add potato and mix to combine. Add broccoli and stir until mixture is evenly combined.
-
Pour in a little chicken stock to add moisture to the mixture. You want the consistency of cream of mushroom soup. It should be thick, not too watery.
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Move into a 9-inch glass pie pan or another baking dish. Sprinkle with shredded peppercorn romano.
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In a plastic baggy, combine rice Chex, olive oil, and a dash of salt and pepper. Close the baggy so no air is left and crush the mixture until it is well combined. Sprinkle over the top of the casserole.
-
Bake for 30 mins at 350º.
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Let it sit for 5 or so minutes and enjoy!
Recipe Notes
- Substitute broccoli for cauliflower, make it your own, use what you have on hand. Swap cream cheese for goat cheese or try it with cheddar.
- If you don’t have a leftover baked potato, you can microwave-bake one in just a few minutes.
- Use crackers or chips instead of Rice Chex to get the crunchy top.
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