Broccoli & Cheese-less Casserole
My family is completely, unapologetically Greek, and when we gathered for holidays, reunions or other events, everyone was tasked with bringing the traditional dishes. There were always spanakopites, tiropites, pastitsios, dolmathes, (oh my Aunt Helen’s were the best, sorry Mom) and other such dishes that were must-haves. However, occasionally we would latch onto an “American” trend that would get included.. Either my aunt or my cousin, I can’t remember which, brought a broccoli cheese casserole to a family gathering, and it was a hit for several holiday occasions. She spoke of its simplicity; frozen broccoli that you don’t even have to thaw, slices of “Velveeta” brand cheese, and crumbled Ritz crackers with dabs of butter, baked until all melted and bubbly.
I cringe to think of how we basically killed the broccoli in saturated fats and glutenous crumble. But sometimes, admittedly, I still want it!
One day recently, I couldn’t take it anymore. So I figured out a way to re-imagine it in a healthier way. And darn it, it’s really good! Tell me if you remember the original, and if this version can be its successor!
Broccoli & Cheese-less Casserole
Ingredients
- 1 16-ounce bag frozen, organic broccoli (no need to thaw)
- 1 cup full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 Tablespoon tapioca starch
- 1/2 box (about 2 ounces) grain free crackers
- 2 Tablespoons grass-fed ghee
Method
- Spray a casserole or baking dish with avocado oil spray
- Place the frozen broccoli into the casserole dish
- In a measuring cup, measure 1 cup of coconut milk or nut pods.
- Add the nutritional yeast and tapioca starch to the milk, whisk to combine. Pour over broccoli.
- Crumble crackers into medium-sized crumbs and scatter over top of broccoli and cream.
- Add ghee in small dollops over tops of crackers.
- Bake for 20 minutes, until bubbly.
- Allow to cool slightly before serving, as sauce will thicken as it cools.
