Classic Broccoli Cheddar Casserole

Classic Broccoli Cheddar Casserole Topped with Pamela’s Amazing Toasted Wheat-free Bread Crumbs

A creamy sauce thickened without gluten marries cheddar to broccoli in this comfort-food classic, richly finished with a toasted crumb topping.

3 tablespoons unsalted butter, divided
2 tablespoonsPamela's Baking & Pancake Mix or Pamela's Gluten-Free Bread Mix
1-1/2 to 2 pounds head of broccoli, separated into florets and washed well
8 oz. cheddar cheese, grated
1-1/4 cup milk
1 shallot, peeled and minced
salt and pepper
3/4 cup Pamela’s Amazing Toasted Bread Crumbs

Preheat the oven to 350°. In a heavy saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Stir in Pamela’s Baking & Pancake Mix or Pamela’s Gluten-Free Bread Mix until combined to form a roux, or thickening paste. Continue stirring occasionally until roux is bubbly and fragrant, 2 or 3 minutes. Remove from heat. Do not let roux cook until it begins to darken. Read more about using Pamela’s mixes to thicken sauces in Pamela’s Tips for Making Gluten-Free Sauces and Gravies.

In a microwave-proof measuring cup, measure milk, add minced shallot, and microwave on high for 1 minute. Pour the milk and shallot mixture into roux while whisking constantly to avoid lumps. Return to medium heat and continue to whisk, bringing sauce slowly to simmer. Stir frequently, letting sauce simmer gently for about 7 minutes, or until it’s as thick as cream soup.

Remove from heat and stir in cheese until it’s completely melted into sauce base. Season with salt, pepper, garlic, and cayenne pepper.

Cut broccoli florets into quarters or thin slices, peeling away the tough parts of stems. Steam, or blanche in salted boiling water, for 2 to 5 minutes until almost tender enough to pierce with a fork. Drain broccoli and stir it into cheddar cheese sauce to coat well.

Butter a 12-inch oval gratin or round casserole with remaining unsalted butter. Dust with 1/4 cup Pamela’s Amazing Toasted Bread Crumbs. Turn broccoli cheddar mixture into pan and spread with back of spoon to create a fairly even surface for the topping. (If you wish to make the casserole ahead, complete it to this step, cover with aluminum foil, and refrigerate. Remember that a chilled casserole will take longer to bake than a warm one.) Top with 1/2 cup Pamela’s Amazing Toasted Bread Crumbs.

Bake in a preheated 350° oven for about 30 minutes until cheese sauce is bubbly and bread crumbs are richly browned. (If you made the casserole ahead, do not remove the aluminum foil. Bake covered for 10 minutes, then remove aluminum foil and bake for 30 to 35 more.)

Yields six to eight servings.