Mom’s Broccoli Cheese Casserole
My Mom’s Broccoli Cheese Casserole was the definition of a holiday meal when I was growing up. My brother and I devoured it. The recipe might be familiar to you as well. There are many versions of it that have been around for years, although I don’t know for sure where it started. What I do know, is that I absolutely HAD to make a gluten free version of it after being diagnosed with celiac. It took a few tries to get it right. No one in my family was bothered by the taste-testing to reach perfection, mind you. It has become one of my kids’ holiday favorites as well.
Start with the Topping
I usually start by making the topping because it is something that can be done a day or two in advance. Given that I make Mom’s Broccoli Cheese Casserole for a lot of our holiday gatherings, I am always looking for what I can prepare ahead of the big day. Therefore, I begin by crushing the crackers, seasoning them with salt and pepper, then drizzle the mixture with butter. The mixture should look glossy but not dripping wet. Half of this mixture will be used as the topping and the other half will go into the casserole itself. It adds a lot of flavor and helps absorb moisture and oil from the broccoli and cheese.
Making Mom’s Broccoli Cheese Casserole
Begin by thawing the frozen chopped broccoli packages in the microwave. Drain any water from the packaging and transfer the chopped broccoli to a large mixing bowl. If I think of it ahead of time, I let them thaw in a bowl overnight in the fridge. Combine the broccoli with shredded cheese, pimento cheese and half of the cracker topping mixture. Season with salt and pepper and stir to combine the ingredients very well. Pour it all in a greased casserole dish. At this point, it can be covered and stored in the fridge for 24 hours, if needed.
If using a ceramic or glass baking dish, bring the dish back to room temp prior to baking. Sprinkle the remaining cracker mixture on top of the casserole. Then bake until the crackers are golden on top and the cheese is bubbly inside. It may take 10-15 minutes longer to bake if it has been refrigerated and goes into the oven cold.
About the Crackers
The biggest challenge with adapting the former recipe to a gluten free version comes with the crackers. The old version uses Ritz Crackers. There is only one gluten free cracker that can remotely compare to the Ritz. That is the Lance Gluten Free Baked Original. I can’t always find these locally, but they can be purchased online. During Passover, I use Yehuda Brand gluten free Matzo which works really well. So well, that I use it throughout the year as well. I have also used Glutino Cheddar and Simple Mills Farmhouse Cheddar crackers from time to time. Also great choices. The thing is, each cracker absorbs a different amount of butter. So start with a little butter and add more as needed so that you don’t end up with a greasy or super dry topping.
More Gluten Free Holiday Favorites
- Ridonculous Gluten Free Mac and Cheese
- Gotta Have It! Gluten Free Cornbread Stuffing
- Traditional Gluten Free Stuffing
- Boneless Thanksgiving Turkey
- Drunk as a Sailor Gravy
- Green Bean Casserole
- Greek Spinach Kugel
- Drunken Braised Brisket
Mom’s Broccoli Cheese Casserole
Ingredients
- 20 oz frozen chopped broccoli (thawed)
- 12 oz pimento cheese
- 8 oz sharp white cheddar cheese (shredded)
- ½ stick butter (melted)
- 3 cups gluten free crackers (crushed to large crumbs)
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. Lightly grease a large casserole dish.
- Crush crackers into large crumbs in a large bag or food processor. Add melted butter a little at a time while mixing well. The crackers should be coated in butter, but not wet or drippy. Some gluten free crackers will absorb more butter than others, so you may need a little more or less than a 1/2 stick of butter.
- In a large bowl combine broccoli, cheeses, 1/2 of the cracker mixture and salt & pepper to taste. Reserve the remaining cracker mixture for the topping.
- Pour the broccoli mixture into a well-greased casserole dish. This can be covered and stored in the fridge for up to 24 hours. When ready to bake, return the glass or ceramic dish to room temp before baking, top with the remaining crackers and bake.
- Bake for approximately 45 minutes until it is warmed through and the cheeses are melted and the topping is slightly browned. Watch to be sure the top doesn't burn, cover with foil if it starts to get too dark. Add 10-15 minutes baking time if the casserole is still cold when it goes in the oven.
