Meatless meals are tough in a gluten-free family because we can't just open a can of tomato soup and fry up some grilled cheese (I mean, we can, but I have to make the soup-see my last post for that recipe! - AND the bread myself in order for them to be gluten-free). Everything just takes longer and is a little more complicated.
Except with this recipe!
Ok, so this recipe doesn't sound very glamorous- I will give you that. But, just give it one bite... one leeettttle bite, and I am willing to bet you won't be feeding a spoonful of this stuff to your dog.
This is sort of like the gluten-free version of Chicken Divan.
My whole family LOVES this meal. I usually double it and hope that we have enough leftovers for lunch the next day, but we rarely do! There is just something about that cream and the broccoli and the Swiss cheese... yum!
Don't let the simplicity fool you... go ahead & give it a try!
Gluten-Free Creamy Broccoli Rice Casserole
2 heads of broccoli, cut into small pieces & steamed (or a steamable freezer bag will do)
2 cups rice
1 cup carrots, cooked & diced (optional)
1/2 cup mushrooms, sliced (optional)
1 pkg of Swiss cheese
2 cans of cream of onion soup (for an easy GF homemade version, click here)
3 Tbl mayonnaise
1 Tbl lemon juice
Preheat oven to 350 degrees. Cook rice according to package directions. While waiting, make your GF cream of onion soup (remember to double it). In a greased 9x13-inch pan, layer rice, broccoli, carrots, & mushrooms. Then, slice or sprinkle a layer of Swiss cheese on top. In a separate bowl, mix your cream of onion soup with the mayonnaise and lemon juice. Pour over the Swiss cheese and layered ingredients. Crush rice krispies over the top. Bake for 20 minutes or until the sauce bubbles at the edges.
[Tweet "This creamy broccoli-rice casserole is gluten-free and perfect for #MeatlessFriday."]
*When you realize how amazingly delicious this recipe is, you may decide you want to eat it on other days besides Friday... when that happens you can easily incorporate meat into this meal by adding 2 cups of cooked, diced chicken or turkey and layering it in with the veggies!
Copyright 2016 Rebecca Recznik
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