Gluten Free Broccoli Cheese Casserole

By ForkAndTheCork

Ingredients

• 3 pounds Broccoli Cut Into Florets
• 1 pound Velveeta
• 1 pound white cheddar cheese
• 1/2 cup Milk
• 1/4 cup Heavy Cream
• Salt And Black Pepper To Taste
• 1/4 teaspoon Cayenne Pepper (more For More Spice)
• 1 Tablespoon Dijon (optional)
• 3 whole (sleeves) or equivalent of gluten free crackers. Recommend Glutinous gluten free crackers. if not concerned about GF, use Ritz.

Preparation

Step 1

Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.

Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Grate white cheddar, cut Velveeta into chunks. Throw both into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.

Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.