Gluten-Free Broccoli Cheese Casserole

Ingredients

• 32 ounces broccoli florets (can be fresh or frozen)
• 4 Tablespoons unsalted butter (divded)
• 2/3 cup diced onion
• 2 cloves garlic (minced)
• 12 ounces evaporated milk (one can)
• 3 cups cheddar cheese (full fat and shredded)
• 2 1/2 teaspoons cornstarch
• 2 teaspoons hot sauce
• 1/3 teaspoon kosher salt
• 1 1/2 cup gluten-free panko bread crumbs (or GF crackers crushed)

Instructions

1. 1

   Preheat oven to 350 F degrees.

2. 2

   steam: Cook frozen broccoli according to package directions. Otherwise quickly steam fresh broccoli until fork tender (you can also boil or blanch).

3. 3

   Saute: Heat half the butter in a high sided saute pan over mieium heat. Add the onion and cook for 5 minutes until it begins to soften. Add the garlic and cook for 30 to 60 seconds.

4. 4

   Simmer: Add the evaporated milk, heat until it comes to a simmer.

5. 5

   melt: Sprinkle the cornstarch over the shredded. cheese. Remove the saucepan from the heat and stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce. Stir in the hot sauce and salt.

6. 6

   mix: Add the broccoli to the pan and coat with the cheese sauce. Transfer to a baking dish.

7. 7

   top: Melt the remaining butter (I suggest popping it in the microwave for a few seconds) and mix with the breadcrumbs or crackers. Sprinkle over the dish.

8. 8

   Bake for 20 minutes until bubbly and the topis golden brown. Let cool for 5 to 10 minutes before serving.