Gluten-Free Broccoli and Cheese Casserole

Gluten-Free Broccoli and Cheese Casserole---

Everyone needs a casserole to "fall back on" for covered dish occasions. This casserole combines broccoli, cheese, mushroom soup (which now specifies gluten-free), and gluten-free bread crumbs. This is usually a staple dish for our Thanksgiving dinner, it is delicious--- and the mandatory "super easy" to make.

Let's make some broccoli and cheese casserole!

INGREDIENTS:

4 (10 oz.) frozen broccoli spears, thawed
4 cups mild cheddar cheese, shredded
2 (10.75 oz.) gluten free can of condensed cream of mushroom soup ( Progresso designates gluten free)
1/2 large onion, finely chopped
1 cup mayonnaise
2 eggs
1 cup butter, melted
2 tsp. salt
2 tsp. pepper
1 (12 oz.) can gluten free bread crumbs (we used 4C Gluten-Free Plain Crumbs)

DIRECTIONS:

Preheat oven to 350 degrees F.
Grease a large baking pan or two 9 x 13 pans.
In a large mixing bowl combine condensed cream of mushroom soup and mayonnaise, whisk thoroughly.

In a small mixing bowl, whisk eggs and milk together.

Combine the egg/milk mixture to the soup/mayo mixture in the large mixing bowl and mix thoroughly.

Add onion, cheese, salt, pepper, and thawed broccoli to mixture, and again mix well. Spread mixture into the prepared large baking pan.

In a small mixing bowl, combine bread crumbs and melted butter. Mix well, and spread smoothly on the top of the casserole. Bake for 45 minutes until breadcrumbs are golden brown.