36+ Irresistible Gluten-Free Broccoli Casserole Recipes for Every Taste

If you’re looking for a comforting, healthy, and versatile dish, look no further than gluten-free broccoli casseroles!

Whether you’re following a gluten-free diet or simply want to incorporate more veggies into your meals, broccoli casseroles are an excellent choice.

Not only are they packed with nutrients, but they can also be customized to suit any taste or dietary preference.

From creamy and cheesy to light and veggie-packed, there’s a gluten-free broccoli casserole recipe for everyone.

In this post, we’ve gathered a collection of 36+ unique and mouthwatering gluten-free broccoli casserole recipes that will take your meal planning to the next level.

Whether you’re preparing a cozy dinner for your family or a dish to impress guests, these recipes will ensure that everyone can enjoy a comforting, gluten-free meal.

36+ Irresistible Gluten-Free Broccoli Casserole Recipes for Every Taste

Gluten-free broccoli casseroles offer the perfect balance of flavor, texture, and nutrition.

With 36+ recipes to choose from, there’s no shortage of ways to enjoy this versatile vegetable in a comforting casserole form.

Whether you’re a cheese lover, a vegetarian, or someone who enjoys mixing it up with creative flavors, you can easily find a recipe that suits your needs.

With the ability to customize the ingredients, these casseroles can be enjoyed by anyone on a gluten-free diet without sacrificing taste.

From creamy cheese to crispy toppings and plant-based variations, the possibilities are endless.

So, next time you’re looking for a wholesome, hearty dish, give one of these 36+ gluten-free broccoli casserole recipes a try – your taste buds (and your family) will thank you!

Cheesy Gluten-Free Broccoli Casserole

This gluten-free broccoli casserole is a rich and creamy dish that combines tender broccoli with a velvety cheese sauce, topped with a crispy gluten-free breadcrumb crust.

It’s perfect for those with dietary restrictions but still craving comfort food. Whether for a holiday dinner or a weeknight meal, this casserole will satisfy everyone at the table.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup gluten-free breadcrumbs
• 1 cup heavy cream
• ¼ cup butter
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp gluten-free all-purpose flour
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a large saucepan, melt butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.
4. Stir in the gluten-free flour, cooking for 1-2 minutes to create a roux.
5. Gradually pour in the heavy cream, whisking constantly to avoid lumps. Bring to a simmer and let it thicken for 3-5 minutes.
6. Once the sauce thickens, stir in the shredded cheeses and Dijon mustard. Season with salt and pepper to taste.
7. Add the steamed broccoli to the cheese sauce and stir to coat evenly.
8. Transfer the broccoli mixture to the prepared baking dish. Sprinkle the gluten-free breadcrumbs evenly on top.
9. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
10. Let the casserole cool for a few minutes before serving.

This cheesy gluten-free broccoli casserole is the perfect balance of creamy and crispy, with a rich, velvety sauce that complements the tender broccoli.

The gluten-free breadcrumbs add a satisfying crunch, making it a deliciously comforting dish for any occasion.

Whether served as a side dish or a main, it’s sure to please everyone, gluten-free or not.

Vegan Gluten-Free Broccoli Casserole

This vegan and gluten-free broccoli casserole is a wholesome, dairy-free version of a classic comfort food.

The casserole features a savory, plant-based cheese sauce and is topped with crispy breadcrumbs for added texture.

It’s packed with nutrients from the broccoli and offers a satisfying, healthy option for those who follow both gluten-free and vegan diets.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp gluten-free all-purpose flour
• 1 tbsp olive oil
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp lemon juice
• 1 tsp turmeric (for color)
• Salt and pepper to taste
• ½ cup gluten-free breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until bright green and tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually add the almond milk, whisking to ensure the mixture is smooth. Stir in the nutritional yeast, turmeric, lemon juice, salt, and pepper. Cook for an additional 5 minutes, until the sauce thickens.
6. Add the steamed broccoli to the sauce, mixing until fully coated.
7. Pour the broccoli mixture into the prepared casserole dish and sprinkle the gluten-free breadcrumbs on top.
8. Bake for 20-25 minutes, until the top is golden brown and crispy.
9. Allow the casserole to cool for a few minutes before serving.

This vegan, gluten-free broccoli casserole is a healthy and flavorful dish that’s perfect for a plant-based meal.

The creamy, cheesy sauce made from nutritional yeast provides a rich flavor, while the gluten-free breadcrumbs give it a satisfying crunch.

It’s a great way to enjoy a classic comfort food without any dairy or gluten, making it suitable for various dietary preferences.

Bacon and Broccoli Gluten-Free Casserole

This bacon and broccoli gluten-free casserole is the ultimate combination of savory flavors and rich textures.

With crispy bacon, tender broccoli, and a creamy cheese sauce, this casserole is both indulgent and comforting.

The gluten-free breadcrumbs on top provide an irresistible crunch, making it a hearty meal that will satisfy even the pickiest eaters.

Ingredients:

• 4 cups broccoli florets (steamed)
• 6 slices of bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• ½ cup gluten-free breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
4. In a large mixing bowl, combine the cooked bacon, shredded cheddar cheese, sour cream, and mayonnaise. Add the sautéed onion and garlic, and season with salt and pepper.
5. Add the steamed broccoli to the mixture and stir until well coated.
6. Transfer the broccoli mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
7. Bake for 20-25 minutes, until the top is golden brown and bubbling.
8. Let the casserole cool for a few minutes before serving.

The bacon adds a smoky, savory flavor that complements the creamy cheese sauce and tender broccoli.

The gluten-free breadcrumbs create a delightful texture contrast on top, ensuring every bite is satisfying.

This casserole is a crowd-pleaser, perfect for gatherings or family dinners, and it’s sure to be enjoyed by both gluten-free and non-gluten-free guests alike.

Garlic Parmesan Gluten-Free Broccoli Casserole

This garlic parmesan gluten-free broccoli casserole is bursting with bold flavors, combining the richness of parmesan cheese with the savory aroma of garlic.

The creamy, cheesy sauce envelops the broccoli perfectly, while the gluten-free breadcrumbs add a crunchy, golden finish.

It’s a deliciously easy and satisfying side dish or main course that pairs well with a variety of meals.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• Salt and pepper to taste
• ½ cup gluten-free breadcrumbs
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Steam the broccoli florets until they are just tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
4. Stir in the gluten-free flour, cooking for another 1-2 minutes to make a roux.
5. Gradually whisk in the heavy cream, making sure the sauce is smooth. Let the sauce simmer and thicken for about 3-4 minutes.
6. Add the grated parmesan and shredded mozzarella cheese to the sauce, stirring until melted and smooth. Season with salt and pepper.
7. Combine the steamed broccoli with the garlic cheese sauce and stir to coat evenly.
8. Transfer the mixture to the prepared baking dish. Sprinkle gluten-free breadcrumbs on top for a crunchy texture.
9. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
10. Garnish with freshly chopped parsley before serving.

This garlic parmesan gluten-free broccoli casserole is a fantastic choice for anyone who loves the rich, umami flavor of parmesan cheese.

The combination of creamy sauce and crunchy breadcrumbs provides the perfect balance of textures. It’s a simple yet flavorful dish that’s sure to become a family favorite.

Broccoli and Sweet Potato Gluten-Free Casserole

For a hearty, nutritious dish, this gluten-free broccoli and sweet potato casserole combines the earthy flavors of roasted sweet potatoes with the freshness of broccoli.

The natural sweetness of the potatoes pairs beautifully with the savory, creamy cheese sauce.

This casserole is not only gluten-free but also packed with vitamins and fiber, making it a wholesome meal for any occasion.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 medium sweet potatoes (peeled and diced)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Roast the diced sweet potatoes on a baking sheet with olive oil, salt, and pepper for 20-25 minutes, or until they are tender and slightly browned.
3. Steam the broccoli florets until tender, about 5-7 minutes.
4. In a large skillet, sauté the chopped onion and garlic in olive oil until softened, about 3-4 minutes.
5. In a mixing bowl, combine the roasted sweet potatoes, steamed broccoli, shredded cheddar cheese, sour cream, and heavy cream. Add the sautéed onions and garlic, and season with paprika, salt, and pepper.
6. Pour the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
7. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. Let it cool for a few minutes before serving.

This broccoli and sweet potato gluten-free casserole is an ideal choice for a nutritious, comfort-filled meal.

The roasted sweet potatoes add a subtle sweetness that complements the savory broccoli and creamy cheese sauce. It’s a perfect side dish for any holiday meal or a wholesome main course.

Spicy Jalapeño Gluten-Free Broccoli Casserole

For those who love a little kick, this spicy jalapeño gluten-free broccoli casserole combines the mild heat of fresh jalapeños with the richness of cheese and the freshness of broccoli.

The casserole is creamy, with just the right amount of spice, making it a unique twist on the classic broccoli casserole.

Topped with crispy breadcrumbs, it’s a flavorful dish that adds excitement to any dinner table.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 fresh jalapeños (seeded and chopped)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
4. Add the chopped jalapeños to the skillet and sauté for another 1-2 minutes, allowing them to release their spice.
5. In a mixing bowl, combine the steamed broccoli, sautéed onion, garlic, and jalapeños with shredded cheddar cheese, sour cream, and heavy cream. Season with salt and pepper.
6. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
7. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
8. Let the casserole cool for a few minutes before serving.

This spicy jalapeño gluten-free broccoli casserole is perfect for anyone who enjoys a bit of heat in their food.

The jalapeños add a fresh, zesty spice, balanced by the creamy cheese and sour cream mixture.

It’s an exciting dish that’s sure to please anyone looking for something with a bit more flavor and kick.

Creamy Broccoli and Chicken Gluten-Free Casserole

This creamy broccoli and chicken gluten-free casserole is a hearty and satisfying dish that combines tender chicken, steamed broccoli, and a rich, creamy sauce.

The gluten-free breadcrumbs on top add a crunchy contrast to the smooth, cheesy filling. It’s a filling, comfort-food meal perfect for busy weeknights or a family dinner.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 4 cups broccoli florets (steamed)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and soft.
4. Stir in the gluten-free flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the heavy cream, ensuring no lumps form. Let the sauce simmer and thicken for 3-4 minutes.
6. Add the shredded cheddar cheese and sour cream, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper.
7. Combine the cooked chicken and steamed broccoli in the skillet, then stir in the cheese sauce until evenly coated.
8. Transfer the mixture into the prepared baking dish and top with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden and bubbly.
10. Let it cool for a few minutes before serving.

This creamy broccoli and chicken casserole is a delicious, protein-packed meal that’s perfect for a family dinner.

The combination of tender chicken and broccoli, smothered in a rich cheese sauce, makes for an incredibly satisfying dish.

The gluten-free breadcrumbs provide the perfect crunch, completing this easy-to-make meal.

Broccoli and Cauliflower Gluten-Free Casserole

For a lighter yet still comforting option, this gluten-free broccoli and cauliflower casserole combines two nutritious vegetables with a creamy, cheese-infused sauce.

The cauliflower adds a mild flavor and texture that complements the broccoli, while the dish as a whole provides a deliciously smooth and rich taste.

It’s a great choice for those who want a vegetable-forward, gluten-free casserole.

Ingredients:

• 3 cups broccoli florets (steamed)
• 3 cups cauliflower florets (steamed)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Steam the broccoli and cauliflower florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
4. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
5. Gradually whisk in the heavy cream, cooking for 3-4 minutes until the sauce thickens.
6. Add both the shredded cheddar and mozzarella cheeses, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper.
7. Combine the steamed broccoli and cauliflower with the cheese sauce, stirring gently to coat the vegetables evenly.
8. Pour the vegetable mixture into the prepared casserole dish, then sprinkle gluten-free breadcrumbs on top.
9. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
10. Let it cool for a few minutes before serving.

This broccoli and cauliflower gluten-free casserole is a fantastic way to enjoy two wholesome vegetables in a creamy, cheesy dish.

The richness of the sauce and the combination of flavors from the broccoli and cauliflower make this casserole a comforting side or main dish that’s sure to please anyone at the table.

Broccoli and Bacon Ranch Gluten-Free Casserole

This broccoli and bacon ranch gluten-free casserole combines crispy bacon with the savory flavors of ranch dressing and the freshness of broccoli.

The creamy sauce gives the dish a rich, indulgent texture, while the bacon adds a smoky, salty crunch. Topped with gluten-free breadcrumbs, it’s the perfect dish for a crowd-pleasing meal.

Ingredients:

• 4 cups broccoli florets (steamed)
• 6 slices of bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup ranch dressing (gluten-free)
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, sauté the chopped onion and garlic in olive oil until softened and fragrant.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the ranch dressing and sour cream, cooking for 3-4 minutes until the mixture thickens.
6. Stir in the shredded cheddar cheese, cooking until the cheese melts and the sauce is smooth. Season with salt and pepper.
7. Add the steamed broccoli and crumbled bacon to the sauce, stirring until evenly coated.
8. Transfer the mixture to the prepared casserole dish and top with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden and bubbly.
10. Let it cool for a few minutes before serving.

This broccoli and bacon ranch gluten-free casserole is a crowd favorite that combines the bold flavors of ranch dressing and crispy bacon with tender broccoli.

The creamy sauce makes the dish indulgent and satisfying, while the gluten-free breadcrumbs on top give it the perfect crunch.

It’s an excellent choice for a fun, flavorful meal everyone will enjoy.

Broccoli and Quinoa Gluten-Free Casserole

This broccoli and quinoa gluten-free casserole is a nutritious and filling dish that combines the health benefits of quinoa with the freshness of broccoli.

The creamy cheese sauce brings everything together, while the quinoa adds a hearty texture, making it an ideal main or side dish.

This casserole is perfect for anyone looking for a gluten-free, protein-packed meal.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup cooked quinoa
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. Cook the quinoa according to the package instructions.
4. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
5. Stir in the gluten-free flour, cooking for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, letting the sauce simmer for 3-4 minutes until thickened.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. In a large bowl, combine the steamed broccoli, cooked quinoa, and cheese sauce, stirring gently to coat.
9. Pour the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
11. Let it cool for a few minutes before serving.

This broccoli and quinoa gluten-free casserole is an excellent choice for a healthy, hearty meal.

The quinoa adds a unique texture that pairs wonderfully with the broccoli and cheese, making it a satisfying dish.

Perfect for anyone looking for a gluten-free option that’s also packed with protein and fiber.

Broccoli and Mushroom Gluten-Free Casserole

This savory broccoli and mushroom gluten-free casserole features earthy mushrooms, tender broccoli, and a creamy cheese sauce.

The mushrooms provide a deep umami flavor that complements the broccoli perfectly, and the gluten-free breadcrumbs on top give the casserole a satisfying crunch.

This is an excellent dish for vegetarians or anyone looking for a comforting, vegetable-forward casserole.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup mushrooms (sliced)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
4. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer and thicken for about 3-4 minutes.
7. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli and mushroom mixture in a large bowl, stirring to coat everything in the cheese sauce.
9. Transfer the mixture into the prepared casserole dish and sprinkle gluten-free breadcrumbs on top.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Let it cool for a few minutes before serving.

The combination of broccoli and mushrooms in this gluten-free casserole creates a savory, rich dish with a depth of flavor.

The cheese sauce ties everything together, making this a perfect meal for mushroom lovers or anyone seeking a hearty, vegetable-packed casserole.

Pesto Broccoli Gluten-Free Casserole

This pesto broccoli gluten-free casserole is a vibrant and flavorful dish that elevates the classic broccoli casserole with the fresh, herbaceous taste of pesto.

The creamy cheese sauce and gluten-free breadcrumbs provide a rich, satisfying texture, while the pesto adds a burst of flavor that makes this casserole stand out.

It’s an excellent dish for those looking to add more greens and flavor to their meals.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 1/2 cup pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the heavy cream, letting the sauce simmer for 3-4 minutes until thickened.
6. Add the shredded mozzarella and parmesan cheeses, stirring until melted and smooth. Stir in the pesto, then season with salt and pepper.
7. Combine the steamed broccoli with the pesto cheese sauce, stirring gently to coat.
8. Pour the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
10. Let it cool for a few minutes before serving.

This pesto broccoli gluten-free casserole offers a fresh and flavorful twist on the traditional broccoli dish.

The pesto gives the casserole a herby, aromatic kick, while the creamy cheese sauce and breadcrumbs provide comforting texture.

It’s a delicious option for anyone looking to bring a bit of brightness and flavor to their gluten-free meal.

Broccoli and Bacon Cheddar Gluten-Free Casserole

For a deliciously indulgent dish, this broccoli and bacon cheddar gluten-free casserole combines crispy bacon, sharp cheddar cheese, and steamed broccoli in a rich, creamy sauce.

The smoky bacon adds an irresistible flavor, while the cheese sauce ties everything together for a comforting, hearty meal.

Topped with gluten-free breadcrumbs, this casserole has the perfect balance of creaminess and crunch.

Ingredients:

• 4 cups broccoli florets (steamed)
• 6 slices bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. Cook the bacon in a skillet until crispy. Once done, crumble it into small pieces and set aside.
4. In the same skillet, sauté the chopped onion and garlic in a little olive oil until soft and fragrant, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, cooking for 3-4 minutes until the sauce thickens.
7. Add the sour cream and shredded cheddar cheese, stirring until the cheese melts and the sauce becomes smooth. Season with salt and pepper.
8. Add the steamed broccoli and crumbled bacon to the sauce, stirring until well combined.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbling.
11. Let it cool for a few minutes before serving.

This broccoli and bacon cheddar gluten-free casserole is a rich and indulgent comfort food.

The smoky bacon and sharp cheddar cheese elevate the dish, making it a perfect combination of savory and creamy. The crunchy breadcrumbs on top provide the ideal finishing touch.

Broccoli and Leek Gluten-Free Casserole

This light and flavorful broccoli and leek gluten-free casserole is a wonderful combination of fresh vegetables, creamy sauce, and cheese.

The leeks add a subtle, slightly sweet onion flavor, which pairs beautifully with the broccoli.

It’s a perfect choice for anyone looking for a lighter casserole option without sacrificing flavor or comfort.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 leeks (cleaned, halved, and sliced)
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and sliced leeks, cooking until the leeks are softened, about 5-7 minutes.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
6. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
7. Combine the steamed broccoli and leek mixture, then stir in the cheese sauce until everything is well coated.
8. Transfer the mixture into the prepared casserole dish and sprinkle gluten-free breadcrumbs on top.
9. Bake for 20-25 minutes, or until the top is golden and bubbly.
10. Let it cool for a few minutes before serving.

This broccoli and leek gluten-free casserole offers a lighter, yet still comforting, dish.

The sweet flavor of leeks pairs perfectly with the savory broccoli and creamy cheese sauce, creating a dish that’s both satisfying and fresh.

It’s a perfect side dish or a main course for a lighter meal.

Broccoli and Spinach Gluten-Free Casserole

Packed with healthy greens, this broccoli and spinach gluten-free casserole combines nutrient-rich broccoli and spinach with a creamy, cheesy sauce.

The spinach adds a slightly earthy flavor that balances the richness of the cheese, while the breadcrumbs provide a nice crunchy topping.

It’s a great way to sneak in extra vegetables while still enjoying a comforting, flavorful meal.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 cups fresh spinach (chopped)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. Sauté the chopped onion and garlic in olive oil over medium heat until softened, about 3-4 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli and spinach mixture, then pour in the cheese sauce, stirring to coat evenly.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and spinach gluten-free casserole is a delicious way to enjoy two nutrient-packed vegetables in one dish.

The creamy cheese sauce brings everything together, while the crispy breadcrumbs on top provide the perfect contrast. It’s a nutritious, flavorful casserole that’s sure to satisfy.

Broccoli and Sweet Potato Gluten-Free Casserole

This broccoli and sweet potato gluten-free casserole combines the earthy flavor of roasted sweet potatoes with tender broccoli and a creamy cheese sauce.

The sweet potatoes add a natural sweetness that perfectly balances the savory broccoli and cheese, making this casserole a hearty and nutritious dish.

Topped with gluten-free breadcrumbs, it offers the perfect mix of textures.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 medium sweet potatoes (peeled and cubed)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Roast the sweet potatoes: Toss the cubed sweet potatoes with a little olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes, or until tender.
3. Steam the broccoli florets until tender, about 5-7 minutes.
4. In a skillet, sauté the chopped onion and garlic in olive oil over medium heat until soft, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the roasted sweet potatoes, steamed broccoli, and cheese sauce, stirring gently to coat everything evenly.
9. Transfer the mixture into the prepared casserole dish and sprinkle with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and sweet potato gluten-free casserole is a flavorful and wholesome meal that combines the sweetness of roasted sweet potatoes with the savory broccoli and cheesy goodness.

The added texture from the breadcrumbs on top makes this dish a crowd-pleaser.

Broccoli and Eggplant Gluten-Free Casserole

If you’re looking for a more unique twist on a classic casserole, this broccoli and eggplant gluten-free casserole is the perfect choice.

The eggplant adds a tender, slightly smoky flavor that pairs wonderfully with the broccoli, while the creamy cheese sauce ties everything together.

It’s a perfect dish for anyone looking for something a bit different yet still comforting and satisfying.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 medium eggplants (peeled and cubed)
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Heat olive oil in a skillet over medium heat, then add the cubed eggplant. Cook, stirring occasionally, until the eggplant becomes soft and slightly browned, about 8-10 minutes.
3. Steam the broccoli florets until tender, about 5-7 minutes.
4. In a skillet, sauté the chopped onion and garlic until fragrant, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to form a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
7. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the sautéed eggplant, steamed broccoli, and cheese sauce, stirring gently to coat.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and eggplant gluten-free casserole is a delicious way to incorporate more vegetables into your meals.

The eggplant adds a smoky depth of flavor that complements the broccoli and creamy cheese sauce, making it a great dish for those looking to try something new.

Broccoli and Roasted Red Pepper Gluten-Free Casserole

This broccoli and roasted red pepper gluten-free casserole combines the sweetness of roasted red peppers with the fresh flavor of steamed broccoli, all enveloped in a creamy, cheesy sauce.

The roasted red peppers add a beautiful pop of color and a slightly smoky, sweet flavor, making this casserole not only delicious but visually appealing.

It’s a perfect dish for a light dinner or a colorful side for a larger meal.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup roasted red peppers (jarred or homemade, chopped)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. Heat olive oil in a skillet over medium heat and sauté the chopped onion and garlic until fragrant, about 3-4 minutes.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
6. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
7. Combine the steamed broccoli, roasted red peppers, and cheese sauce, stirring gently to coat everything evenly.
8. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden and bubbling.
10. Let it cool for a few minutes before serving.

This broccoli and roasted red pepper gluten-free casserole is a colorful and flavorful twist on the classic casserole.

The sweetness and smokiness of the roasted red peppers complement the fresh, slightly bitter broccoli, creating a well-balanced dish that’s perfect for any occasion.

Broccoli and Cauliflower Gluten-Free Casserole

This broccoli and cauliflower gluten-free casserole is a classic comfort food, featuring tender broccoli and cauliflower in a creamy cheese sauce, topped with crispy gluten-free breadcrumbs.

The cauliflower adds a delicate, slightly nutty flavor, which complements the broccoli perfectly.

It’s a great way to enjoy two nutrient-dense vegetables in one dish, while still satisfying your cravings for a creamy, cheesy casserole.

Ingredients:

• 2 cups broccoli florets (steamed)
• 2 cups cauliflower florets (steamed)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli and cauliflower florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the gluten-free flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
6. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
7. Combine the steamed broccoli and cauliflower with the cheese sauce, stirring gently to coat.
8. Transfer the mixture into the prepared casserole dish and sprinkle with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
10. Let it cool for a few minutes before serving.

This broccoli and cauliflower gluten-free casserole is a perfect choice for a hearty, comforting dish.

The creamy cheese sauce ties everything together, while the crispy breadcrumbs provide a satisfying crunch.

It’s a great option for anyone looking for a nutritious and delicious meal.

Broccoli and Avocado Gluten-Free Casserole

This unique broccoli and avocado gluten-free casserole offers a creamy, buttery texture from the avocado, which pairs wonderfully with the tender broccoli.

The rich cheese sauce and crispy gluten-free breadcrumbs create the perfect balance of flavors and textures.

This casserole is perfect for those looking for a fresh twist on the traditional broccoli casserole.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 ripe avocados (mashed)
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
5. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
6. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
7. In a separate bowl, mash the avocados and gently stir them into the cheese sauce.
8. Combine the steamed broccoli and avocado cheese sauce, stirring gently to coat everything.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbling.
11. Let it cool for a few minutes before serving.

The combination of creamy avocado and broccoli in this casserole brings a fresh, buttery flavor that’s both light and comforting.

The cheesy sauce adds richness, and the gluten-free breadcrumbs give it a nice texture.

This dish is perfect for those looking to enjoy a healthier, more creative version of a traditional casserole.

Broccoli and Tempeh Gluten-Free Casserole

This broccoli and tempeh gluten-free casserole offers a plant-based twist on the classic casserole, with tempeh providing a hearty, protein-packed base that complements the broccoli and creamy cheese sauce.

Tempeh, with its nutty flavor and firm texture, is a perfect addition to this casserole, making it a satisfying and nutrient-rich meal for vegetarians and meat-eaters alike.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup tempeh (crumbled or diced)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Add the crumbled or diced tempeh to the skillet, cooking until golden and slightly crispy, about 5-7 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli and tempeh with the cheese sauce, stirring gently to coat.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
11. Let it cool for a few minutes before serving.

This broccoli and tempeh gluten-free casserole is a protein-packed, vegetarian option that’s just as filling and satisfying as traditional casseroles.

The tempeh adds a savory, nutty flavor that works perfectly with the broccoli and creamy cheese sauce.

It’s a great dish for anyone seeking a plant-based meal without sacrificing flavor.

Broccoli and Quinoa Gluten-Free Casserole

This broccoli and quinoa gluten-free casserole is a wholesome, nutritious dish that combines protein-packed quinoa with fresh broccoli in a creamy, cheesy sauce.

The quinoa adds a slightly nutty flavor and a perfect texture, making this casserole a hearty and satisfying meal.

The addition of cheese and gluten-free breadcrumbs creates a deliciously creamy and crunchy topping.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup cooked quinoa
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Cook the quinoa according to package instructions and set aside.
3. Steam the broccoli florets until tender, about 5-7 minutes.
4. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
7. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the cooked quinoa, steamed broccoli, and cheese sauce, stirring gently to coat everything evenly.
9. Transfer the mixture into the prepared casserole dish and sprinkle with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
11. Let it cool for a few minutes before serving.

This broccoli and quinoa gluten-free casserole is a nutritious and satisfying meal that’s perfect for any occasion.

The quinoa adds a hearty texture, while the creamy cheese sauce makes it feel indulgent. The crispy breadcrumb topping is a great finishing touch, adding a delicious crunch to each bite.

Broccoli and Mushrooms Gluten-Free Casserole

This broccoli and mushrooms gluten-free casserole combines the earthy flavors of sautéed mushrooms with tender broccoli in a creamy cheese sauce.

The mushrooms add a savory depth of flavor that pairs wonderfully with the broccoli, while the creamy sauce ties everything together for a rich and comforting dish.

Topped with gluten-free breadcrumbs, this casserole has the perfect balance of creaminess and crunch.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 cup sliced mushrooms (such as cremini or button mushrooms)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and become golden brown.
4. Add the chopped onion and garlic to the skillet, cooking until fragrant, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli and sautéed mushrooms with the cheese sauce, stirring gently to coat.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbling.
11. Let it cool for a few minutes before serving.

This broccoli and mushrooms gluten-free casserole is a flavorful and savory dish, with the earthy mushrooms perfectly complementing the tender broccoli.

The creamy cheese sauce ties everything together, and the crispy breadcrumbs add an irresistible crunch. It’s a great option for a comforting, hearty meal.

Broccoli and Zucchini Gluten-Free Casserole

This broccoli and zucchini gluten-free casserole is a light yet satisfying dish that combines the fresh flavors of zucchini and broccoli in a creamy, cheesy sauce.

The zucchini adds a subtle sweetness and moisture, making the casserole feel fresh and light while still being hearty.

Topped with gluten-free breadcrumbs, this dish has the perfect balance of creamy and crispy textures.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 medium zucchinis (sliced)
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. Sauté the sliced zucchini in olive oil over medium heat for 4-5 minutes, until they soften and release some of their moisture.
4. In a skillet, sauté the chopped onion and garlic in olive oil until softened, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
7. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli, sautéed zucchini, and cheese sauce, stirring gently to coat.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and zucchini gluten-free casserole is a great way to incorporate more vegetables into your meals while enjoying a creamy, cheesy dish.

The zucchini adds a fresh, light texture, while the cheese and breadcrumbs create the perfect savory, comforting combination.

Broccoli and Carrot Gluten-Free Casserole

This broccoli and carrot gluten-free casserole combines the sweetness of carrots with the savory, earthy flavor of broccoli.

The carrots add a pop of color and natural sweetness that balances the slightly bitter broccoli.

Paired with a creamy cheese sauce and topped with crispy gluten-free breadcrumbs, this casserole is a delightful and nutritious side dish or a light main course.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 medium carrots (peeled and sliced)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets and sliced carrots until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until it thickens.
6. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
7. Combine the steamed broccoli and carrots with the cheese sauce, stirring gently to coat everything evenly.
8. Transfer the mixture into the prepared casserole dish and sprinkle with gluten-free breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
10. Let it cool for a few minutes before serving.

This broccoli and carrot gluten-free casserole is a colorful, nutritious dish with a perfect balance of sweetness from the carrots and the savory goodness of broccoli.

The creamy cheese sauce and crispy breadcrumbs create a wonderful texture, making it an enjoyable side dish for any meal.

Broccoli and Tofu Gluten-Free Casserole

This broccoli and tofu gluten-free casserole is a delicious and satisfying vegetarian dish that’s packed with protein.

The tofu provides a subtle, nutty flavor that complements the fresh broccoli, while the creamy cheese sauce ties everything together.

It’s an ideal choice for a filling meal that’s both nutritious and gluten-free.

Ingredients:

• 4 cups broccoli florets (steamed)
• 1 block firm tofu (drained and crumbled)
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a skillet, heat olive oil over medium heat. Add the crumbled tofu and sauté for 5-7 minutes, or until it’s lightly browned and crispy.
4. In the same skillet, add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
7. Add the shredded mozzarella cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli, sautéed tofu, and cheese sauce, stirring gently to coat.
9. Transfer the mixture into the prepared casserole dish and top with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and tofu gluten-free casserole is a great option for those seeking a high-protein, vegetarian casserole.

The tofu gives the dish a hearty texture, while the broccoli and creamy cheese sauce provide a delicious flavor combination.

The crispy breadcrumb topping adds a satisfying crunch to each bite.

Broccoli and Spinach Gluten-Free Casserole

This broccoli and spinach gluten-free casserole is a vibrant, nutrient-packed dish that combines two leafy greens with a creamy, cheesy sauce.

The spinach adds a mild, earthy flavor, which complements the slightly bitter broccoli.

The rich cheese sauce and gluten-free breadcrumbs create a comforting texture that makes this casserole a perfect side dish or main course.

Ingredients:

• 4 cups broccoli florets (steamed)
• 2 cups spinach leaves (fresh or frozen, thawed)
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp gluten-free all-purpose flour
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ cup gluten-free breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. If using fresh spinach, sauté it in olive oil until wilted, about 2-3 minutes. If using frozen spinach, squeeze out any excess water before adding it to the dish.
4. In a skillet, sauté the chopped onion and garlic in olive oil until softened, about 3-4 minutes.
5. Stir in the gluten-free flour and cook for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, allowing the sauce to simmer for 3-4 minutes until thickened.
7. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
8. Combine the steamed broccoli, sautéed spinach, and cheese sauce, stirring gently to coat everything evenly.
9. Transfer the mixture into the prepared casserole dish and sprinkle with gluten-free breadcrumbs.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Let it cool for a few minutes before serving.

This broccoli and spinach gluten-free casserole is a healthy, flavorful option for any meal.

The spinach adds a mild earthiness to the dish, while the broccoli provides a crunchy, fresh texture.

The cheesy sauce and crispy breadcrumb topping bring everything together in a delicious, comforting casserole.