Easy Broccoli Cheese Casserole
Here is a simplified version of my broccoli cheese casserole that is not missing any flavor! Super cheesy, tons of flavor and half the work. This is still gluten free but not so dairy sensitive. This can be made the day before serving but don't reheat too soon the rice can get mushy. Cooking the morning of is best if possible. Even if the rice gets mushy it still tastes great just doesn't look as pretty.
Easy Broccoli Cheese Casserole
Here is a simplified version of my broccoli cheese casserole that is not missing any flavor! Super cheesy, tons of flavor and half the work. This is still gluten free but not so dairy sensitive. This can be made the day before serving but don't reheat too soon the rice can get mushy. Cooking the morning of is best if possible. Even if the rice gets mushy it still tastes great just doesn't look as pretty.
Cooking Instructions
- 1
Add rice, chicken broth, granulated garlic and sea salt to rice cooker. Cook per directions on your machine.
- 2
Sweat the veggies in a skillet with the sazon, cayenne, white pepper, turmeric and chives.
- 3
Grate the asiago and cheddar. Toss the cheeses with the cornstarch.
- 4
In a large pot heat the evaporated goats milk, mustard powder, cayenne and white pepper. Once warm start adding the shredded cheese a little at a time.
- 5
When the cheese is all added allow to come to a light simmer. Then stir in the cheese. Whisk until smooth.
- 6
Add rice and veggies to a crockpot and stir together. Add the cheese sauce.
- 7
Set the crockpot to warm and serve. It does taste better if you let everything mingle together for about an hour or so.
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