Tender broccoli florets get bathed in a rich, from-scratch cheese sauce built on butter, whole milk, and a generous mix of sharp cheddar, brightened with a touch of Dijon mustard, garlic powder, and a hint of cayenne for warmth. Every floret gets coated in that silky, savory sauce before the whole thing goes into the oven until bubbling at the edges. A golden, buttery topping adds a satisfying crunch against the creamy vegetables underneath, giving you that classic contrast of textures in every bite. This is comfort-food casserole at its best — cheesy, hearty, and perfect alongside roasted chicken or a simple green salad. It's a solid pick for a gluten free dinner table, no compromises on flavor or that irresistible bubbling, golden top.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, until bright green and just barely tender. Drain in a colander and spread in the prepared baking dish.
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