broccoli casserole {gluten free}
This Broccoli casserole was created by someone in my family that no one can seem to remember, but a Thanksgiving cannot happen without it. The thing is, it was made with completely processed, horrible ingredients, except the broccoli, so I had to do something about this situation.
I first thought I would tackle making the cream of mushroom soup homemade, but the beauty of this dish is simplicity. I mulled all of my ideas around and just came up with a way to choose the best ingredients I could find and also make it gluten free.
I hit the jackpot when I decided to top it with Simple Mills Cheddar crackers. This also makes it grain free, so I was grateful. Thanksgiving, for me is about sitting down to a delicious meal with people you love and enjoying the food, the laughter, the gratitude you may feel because of the blessings in your life.
If you can find easier ways to get to the finish line…the dinner on the table, then take some short cut and be ok with it.
HAPPY THANKSGIVING
This recipe will feed @ 8-10 people
INGREDIENTS
2 bags of frozen organic broccoli
1 (13 oz) can of Cream of Mushroom Soup
Juice from 1/2 lemon
1/3 cup mayo
1 cup shredded cheddar cheese
Simple Mills Cheddar Crackers (you will probably need 2 bags)
DIRECTIONS
I can never find Organic chopped broccoi, so I buy bags of Broccoli florets and chop them myself.
Put chopped broccoli in an oven safe baking dish. Make sure if the broccoli was frozen , to squeeze out excess liquid. Season with salt and pepper
In a medium sized mixing bowl, add cream of mushroom soup, mayo, lemon juice. Whisk together until ingredients are combined and add cheese
Pour mixture over chopped broccoli
Crackers need to be added, crushed. To do this simply open bag, hold the top closed so nothing falls out and begin to press crakers between your hands until you get the desired size you like
Top casserole with crushed crackers
Bake in a 350°F oven for 20 minutes
Serve hot