It’s not a glamorous name, but it’s honest. With broccoli, cauliflower, and spinach, this casserole is sure to have the whole family tootin! It’s also one of our favorite side-dishes, and almost always accompanies the baked fish I make every couple of weeks. And because it uses frozen veggies, I can keep them on-hand in the freezer until I’m ready to make the casserole, rather than worrying about spoilage.
INGREDIENTS
- 12oz Frozen Chopped Broccoli
- 12oz Frozen Chopped Cauliflower
- 12oz Frozen Chopped Spinach
- 3 Eggs
- 1 Cup Mayonnaise
- Salt & Cayenne Pepper to Taste
- 2 Cups + 1/2 Cup (separated) Shredded Cheddar Cheese
- 1/2 Cup Gluten Free Bread Crumbs
DIRECTIONS
- Butter a large baking dish and preheat oven to 400 degrees.
- Microwave vegetables until warm to hot, about 10 minutes if done as a single batch.
- Whisk eggs, mayo, salt, & cayenne pepper until smooth.
- Whisk in 2 cups of cheddar.
- Add the hot veggies and mix thoroughly.
- Press into greased baking dish.
- Sprinkle remaining 1/2 cup cheddar on top.
- Sprinkle gluten free bread crumbs on top.
- Bake uncovered at 400*F for 30-40 minutes, until golden brown.
Note: It takes closer to 40 minutes when I make this casserole, as I add fish to the oven about half-way through.
I’ve heard so mach of your Gassy Casserole and remained intrigue, tootin’ aside. Can’t wait to try it.