Broccoli Potato Casserole

#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.

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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

Author: Jessica Gray Schipp | #AllergicToEverything

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

1. Preheat the oven to 350º.
2. 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.
3. Add cream cheese and stir well. Add potato and mix to combine. Add broccoli and stir until mixture is evenly combined.
4. 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.
5. Move into a 9-inch glass pie pan or another baking dish. Sprinkle with shredded peppercorn romano.
6. 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.

7. Bake for 30 mins at 350º. 

8. 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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