Easy To Be Gluten Free | Broccoli Cauliflower Casserole

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Broccoli Cauliflower Casserole

(1 vote, average 5.00 out of 5)

Thursday, 23 September 2010 00:00

½ cup crushed crisp rice cereal (I used GF Rice Chex - 1 cup cereal = ½ cup crushed crumbs)
¼ cup + 2 tablespoons grated Parmesan cheese - divided
2 tablespoons butter, melted
1½ teaspoons Italian Seasoning, divided
2 tablespoons butter
1 cup chopped onion
1¼ cups milk
2 tablespoons cornstarch
1 teaspoon garlic salt
¼ teaspoon pepper
4 ounces (½ package) cream cheese, cubed
1 (16 oz) package frozen broccoli florets, thawed
1 (16 oz) package frozen cauliflower florets, thawed

     Preheat oven to 350°F.
     Mix crushed cereal, 2 tablespoons of the Parmesan cheese 2 tablespoons melted butter and ½ teaspoon of the Italian Seasoning in a small bowl. Set aside.
     Melt 2 tablespoons butter in a large skillet on medium heat. Add onion; cook and stir about 5 minutes or until onion is tender. Combine milk and cornstarch and stir until cornstarch is dissolved and mixture is smooth. Add milk to pan and cook and stir until thickened and bubbly. Stir in garlic salt and pepper. Add cream cheese; cook and stir until cream cheese is melted. Add vegetables; stir gently to coat. Spoon mixture into a greased 2-quart baking dish. Sprinkle cereal mixture on top.
     Bake 40 minutes or until heated through and top is lightly browned.

Serves 8-10.

Based on a recipe from McCormick.

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April @ The 21st Century House

|86.135.114.xxx |2010-09-27 06:45:29

I love that this recipe calls for frozen vegetables - they are just as good for
you as fresh, and you can always keep them on hand. It is great to have a yummy
sounding recipe like this one on hand too!

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