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Gluten Free Broccoli and Rice Casserole

Updated: Oct 12, 2020

I love casseroles in the cool weather. This is a filling, nutritious casserole which can be eaten as a meal or used as a side. It's a bit rich so I don't make it very often. It's nice as a treat or for a holiday. It's a great dish for vegetarians/vegans (with alterations).

Yes, I know my doctor put me on a heart healthy diet, but I did ask if I could use butter and a little salt in my dishes and he said yes, sparingly. This had a bit more than I would normally use, I rarely cook with butter. When I take one serving, I'm not getting much. Post on my ER ordeal coming soon - check back.

This is peek season for broccoli and other vegetables on Long Island and I can't wait to cook more fall vegetable dishes. One of my favorites is Brussels Sprouts.

Cook rice according to package instructions. In a pan combine olive oil and butter and heat on medium. Add diced red onion. (see video above) Let onion soften. Add chopped garlic.

Prepare your broccoli - chop, peel and chop stems and rinse under cold water. (see video) Steam broccoli, leave slightly undercooked. (I like mine firm, cook yours the way you like it. My sister loves mushy vegetables. I hate the way she cooks her vegetables, she hates the way I cook mine!)

Combine cooked rice and broccoli in baking dish. Pour onion and garlic mixture on top and stir well. Add Annie's gluten free Balsamic Vinaigrette dressing and top with gluten free breadcrumbs. (see video)

Add pats of butter on top of the breadcrumbs and cheddar cheese on top that. (see video) Bake in preheated 350 degree oven uncovered until cheese melts. (I used the cheese I can eat, but if you can, use the golden yellow cheese. It adds color and appeal. Broil a few minutes to create a golden brown. Keep your eye on it, you don't want it to burn.

Serve and enjoy.

Make a large casserole and you can use leftovers as a side for several meals during the week. I love using leftovers and sometimes adding to them. Yesterday's lunch - leftover butternut squash soup with black beans added.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.


Fresh broccoli

White rice


Olive oil

Red onion

Garlic cloves

Annie's Balsamic Vinaigrette Dressing

Gluten free bread crumbs.

Cheddar cheese

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