Gluten-Free Cheesy Broccoli Rice Bake Recipe

About this recipe

A comforting and zesty dinner option featuring broccoli, rice, and a creamy cheese sauce, all baked to perfection. This gluten-free dish is perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 100 g Broccoli Florets
• 1 pack (1 kg) Amul Diced Cheddar
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 ml Coco Mama Coconut Milk
• 500 G Kinwaaquinoa

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup of diced bell pepper and 1/2 cup of finely chopped onion. Sauté for 5-7 minutes until softened.
3. 3. Steam 1 head of broccoli (cut into florets) until tender, about 5 minutes. Drain and set aside.
4. 4. In a saucepan, combine 1 can of gluten-free cream of mushroom soup, 1 can of coconut milk, and 1 cup of shredded cheddar cheese. Heat over low-medium heat, stirring until the mixture is smooth and well combined.
5. 5. In a large mixing bowl, combine the sautéed bell pepper and onion, the soup and cheese mixture, 1 cup of cooked quinoa, and the steamed broccoli. Mix thoroughly.
6. 6. Transfer the mixture to a greased casserole dish and spread evenly. Top with an additional 1/2 cup of shredded cheddar cheese.
7. 7. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!